Nigerian party Jollof rice

Party Jollof Rice (Nigerian)

There are various recipes for Jollof rice and they all depend on which Country you’re from though I’m only familiar with three variants. There’s the Senegalese which of course, Jollof rice originated from. There’s also a Ghanaian version which is in no way similar to the Nigerian version and then we have the ultimate version….Yes! the Nigerian version ( no disrespect to the people of Ghana and Senegal).

Its also tagged “party jollof rice” cos let’s face it, home-cooked Jollof rice hardly ever tastes like rice served at parties. Party jollof rice are usually very authentic in taste, richer and far more delicious compared with the everyday hob method.

There are three main methods of cooking party jollof  rice; the hob, firewood and the oven method. The hob and oven methods are more common in these parts but the hob is a better method for cooking party Jollof rice.

Two ingredients I add to perfect the Party Jollof rice taste are butter and white pepper. I remember  when we had parties back then and  my mum would pay “Olopos” (caterers) to come cook, they always added butter and white pepper to Jollof rice, but these are ingredients I rarely see listed in Jollof rice recipes these days but they are absolutely necessary. The butter gives it a very rich taste and a lush consistency while the white pepper brings out the signature party jollof rice taste. You just need to try it to believe it.

I will not be parboiling my rice for this recipe. This recipe works just fine for parboiled rice though. Parboiling I find takes a lot away from the frying time which consequently takes a bit away from the perfect consistency in the end. Also, using raw rice helps to eliminate sogginess and gives it a more authentic taste (my opinion).

A common concern raised about Party Jollof rice is “how to achieve the perfect reddy/orangey colour”. It’s simple….. “tomato paste”. I don’t blend too much tomato to begin with, sometimes I do without tomato altogether, I just add lots of tomato paste, NOT enough to overpower the taste of the bell peppers used though. Using too much tomato paste gives Jollof rice a sharp, bordering on sour raw tomato taste.

Another mistake you don’t want to make while cooking Party Jollof rice is adding too much stew/water. It’s better to start off with a minimal amount and then add as you go than be faced with the strugge of decanting secreted stew when you finally realise you’ve added too much; half the time you’ll be paranoid and unnerved throughout the cooking process and you’re far more likely to end up with soggy Jollof rice in the end.

Always remember, “Jollof rice never thrives in chaotic atmospheres”

 

Anyway, enough of my talk (someone’s getting carried away), let’s cook.

Ingredients:

4 Cups Easy Cook Rice

3 Large/ 4 Medium Red Bell Peppers (Tatashe)

1/2 Can of Plum Tomatoes/ 2 Medium Size Tomatoes

11/2 Scotch Bonnet (Ata Rodo)

2 cups Beef or Chicken Stock

120g Tomato Paste

2 Onions

100ml /6 Tablespoons Cooking oil

2 Tablespoons Butter

1 Tablespoon Minced Ginger

1/2 Teaspoon Curry powder and Thyme

1/2 Teaspoon any seasoning of your choosing

3 Knorr Chicken cubes

2 Teaspoons White pepper

3 Bay Leaves

1 Medium Size Tomato for Garnishing

Salt to Taste

Method:

First blend the red bell peppers, tomatoes, scotch bonnet and 1 onion to a smooth paste and set aside.party jollof rice prep
Add the cooking oil into a large pot, place on the hob on medium heat, add half sliced onion into it and let it fry till fragrant. imageAdd the blended pepper, tomato paste, knorr cubes, curry powder, one teaspoon white pepper, bay leaves, cover and let it fry till oil begins to float to the top. This should take 15 to 20 minutes.image
While that’s frying, wash your rice thoroughly to rid it of starch and set aside. If you’re choosing to parboil your rice, parboil for 5-8 minutes with little water on low heat. The rice should still be very firm and not soft, wash with warm water and set aside.image
When oil floats to the top, add the chicken/ meat stock, cover and let it fry for a further 8-10 minutes.

party jollof rice
Now add the washed rice…. party jollof rice (It’s better to transfer the rice into another big pot, then add the stew so you can control the amount of stew that goes in to avoid over adding. Combine thoroughly, ensure the stew is only about a cm over the rice when combined, it’s better to start with little liquid and add as you go)
When that’s fully combined, add the butter….party jollof ricethe minced ginger, the remaining teaspoon of white pepper and combine. party jollof riceCover and let it cook till the rice softens. Do stir every now and then with a WOODEN spoon; this prevents clumps and doesn’t break the rice up. party jollof riceAdd little bits of stock or water as you go, be careful not to add too much. Jollof rice needs steam to cook and not water, don’t be alarmed if/when the rice begins to burn, it will definitely burn a little, this is what gives it the much loved smokey flavour.
When the rice is soft enough, add the onion rings and sliced tomato and stir. party jollof riceparty jollof riceOnions and tomatoes should be added just a couple of minutes before final doneness. Combine thoroughly..Party jollof rice..switch off the heat and leave to steam with the residual heat for another minute or two and your Party Jollof Rice is ready.

party jollof rice

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132 thoughts on “Party Jollof Rice (Nigerian)

  1. I love your dishes but the problem I have with them is you don’t state the number of servings ( how many people can the recipe serve). Please can you state the number of servings in your recipes. You are a great cook!

  2. This recipe is everything! Party Jollof Rice without even stepping out of your house or setting up firewood lol. Super duper yummy!

  3. I never comment on blogs but I have to make an exception
    I followed this recipe and let me tell you my husband couldn’t get enough of it
    Thanks a bunch 😀😀

  4. Sisi Jemimah, you are awesome!!!!! Used your jollof recipe for a church event and it came out perfectly. I had to bring my calculator out and do lots of maths to have the right ratio for all the ingredients. Got so many lovely comments and i told myself,i just have to acknowledge the source.
    Wondering if you could please include serving size suggestions(i.e -how many people can your recipes feed etc) to your recipes if you can. Keep doing a great job!!

    • Love the feedback!!! I’m glad the recipe worked out great for you. Thanks for taking the time to leave me a feedback, it’s greatly appreciated.will bear your suggestion in mind for the future recipes. Thanks so so much…x

  5. Dear sis, I just wanna THANK YOU SO MUCH for this recipe. I am a Guyanese (Indian-Caribbean) married to a NIGERIAN. Every time I made jollof, it’s either too watery, soggy, hard or has that raw sour tomato paste. I have made Jollof using your recipe about 15 times and it ALWAYS comes out great. I love that tip with the butter and white pepper!! I give everyone who cooks jollof rice your recipe !! Thank you MADAM!!! Lots of love and GOD bless.

    • I’m so sorry for the late response. Congratulations on conquering Jollof rice…LOL! It’s never easy, been there as well. You’re very welcome and thanks for taking the time to try out the recipe and also for coming back with a feedback, it’s very much appreciated. I’m glad the recipe worked out great for you. And yeah, thanks for the recommendations. God bless you more…x

  6. Haa, me I went to Tesco and asked for ‘ata rodo’ they nearly put me for straight jacket! Quarter to 60years later, I find out say na ‘scotch bonnet’ :O Today na today, dat kitchen must scatter! Oya where’s dat big pot…

    @isijemimah t’ank you 4 d iresi-p joor

    • Loool!!! I didn’t know it was called Scotch Bonnet for a while too o. I just us to say small hot peppers and of course they’ll still be confused as all peppers are hot, to an average oyinbo…lol.Hope the recipe worked out great for you….

  7. I gave up trying jollof rice a long time ago and I am always buying.
    Revisited this recipe and YES I nailed it.
    The 4 cups fixed 3 adults, 1 teenager and 2 little ones. All wanted more but only the 2 little ones were able to get a second plate.
    My son discarded my stock has he did the dishes thinking the bowl of stock was dirty so here is what I did. I added a cube of knorr, extra oil, curry, thyme, and ginger to water and used that as my stock.

    Thank you sisi jemimah for this wonderful recipe, God bless

  8. I tried this yesterday for a group of people and it was a HIT. I got lots and lots of compliments. Absolutely delicious. Thanks dear.

    • I’m so so sorry for the late response. I’m glad the recipe worked great for you, I appreciate you taking the time to leave a feedback….

  9. this dish is delish! i gave my neighbour to try once and since then my neighbour never stopped knocking on my door. In fact he moved in

  10. Sisi J, I don’t just know how to thank u for making me a wonderful cook. I tried the party jollof rice with following your recipe and it was really great.

    • Hi Busolami. I’m so sorry for the late response. I’m glad the recipe worked great for you. Thanks so much for the feedback….X

  11. wow wow wow!! I tried three of your recipes last weekend: jollof, efo riro and chin chin!!! Oh my, they were all finger-licking good. I wil be trying adalu and designer stew today!

    • Hi, I’m so sorry for the late response. I’m glad you find my recipes useful and they work great for you, I do appreciate the feedback, sure you nailed Adalu and Designer stew as well…

  12. I tried this recipe and it came out very well!!!! I am really impressed but It came out very oily. How can I reduce the oil cos the stock and butter both carry oil? Thanks

    • Hi Funmilola, thanks for the feedback. I’m glad the recipe worked great for you. Sounds like you used more oil or butter than necessary. Simply cut back on both or either for your next trial. You’re very welcome….X

    • Hi Tara, sorry for the late response. I’m glad the recipe worked well for you. Thanks for the feedback….

  13. Today is the first time I can safely say I’ve nailed jollof. Tried the recipe with the exception of the white pepper and it was woooooooooooooow.

    Bye bye restaurants. I’m trying the peppersoup next. Thanks Sisi Jemimah. Couldn’t plate it like yours sha, but as long as it was sweet who cares.

    • Yay! I love super positive feedbacks! Thanks so much for taking the time to leave one, it’s greatly appreciated. Who really cares about plating, if not for the sake of blog photos, I would never think of plating Jollof….??? You’re very welcome….?

  14. Hi Sis.
    You are doing a fabulous job…can’t wait to try this!
    Pls, can I use the standard measuring cup to measure both the rice and stock? What other brand of tomato puree in the UK would you recommend the absence of Best-in? Xx

    • Hi Oluwayemisi. Thanks for your comment and kind words. Yes, you can use the standard measuring cup for both ingredients. Napolina tomato purée is very good as well, even the Tesco brand is just as good. I’m just particularly sold out to Best-in cos the sourness is much easier to get rid of. Hope this helps..

  15. May God bless you always. Since I start following you on your blog, my cooking skills has improved greatly. I come here to get recipe for all my dishes…..Lol. Keep up the good work

  16. I don’t cook a lot, so I have no idea where I can get white pepper. From a Nigerian store perhaps? Also did you chose to parboil the rice?

    I can’t wait to try this recipe! Thank you

    • Hi, White pepper is sold in almost all grocery stores, it’s extremely popular. The time isn’t parboiled…..

  17. Thank you so much for this recipe. I can’t believe I now make “party” rice at home. The two ingredients, butter and white pepper truly work wonders. It’s been fantastic! Made it for the third time yesterday night and dinner was fantastic. May God bless you Sisi Jemimah

  18. I made this my sister’s baby shower this weekend. My only complaint is that I didn’t make enough!! That thing was gone before I turned around. So so so so good and authentic! I have people insulting me for not making more. A tip for the party rice makers. I think doubling the recipe (or at least 6 cups) would fill a deep 1/2 steam tray pan and quadrupling would do well for a full deep steam tray pan. Thanks again. I’m combing through this site looking for more tasty things to make.

    • Awesome feedback! I’m glad the recipe worked well for you. Thanks so much for the measurement tips as well, would definitely be of immense help to people, me as well. Thanks once again….X

  19. I tried this on Saturday and it came out absolutely nice and yummy…my best so far..tho narrowly escaped it been soggy..lol..but I was amazed when I went back to my cooler and I didn’t find a single grain of rice..just 4pple ate the food meant for 6… Thanks for the tips…am a strong follower…

    • Awesome feedback! Thanks so much for trying out the recipe and taking the time to leave a feedback. I, glad you loved the recipe. You’re very welcome…..X

  20. Please anytime I cook jollof rice with tin tomatoes it comes out with a sour taste. I fry the stew very well. I don’t know what I’m doing wrong.

    • Hi. Sounds like it’s the brand of tomato paste you use. Some tomato pastes are very sour and would require frying first with loads of onions before adding to your stew. Try frying the paste like I said first and if it doesn’t make any difference, try another brand of tomato paste. If you’re in the UK, try a brand called Best-in, it’s a very good brand. Hope this helps.

  21. Please, each time I cook jollof rice with tin tomatoes it comes out with a sour taste. Don’t really know what I’m doing wrong. Please help. Thanks

    • Hi, I’m s sorry I’ve onlyy just seen your comment. Some tomato purées are very sour and it’s a hassle getting rid of the sourness. I never have this problem with Best-In or Napolina brands, you should try one of them and if you live in the UK, the Tesco brand is just as good. Hope this helps and isn’t too late…X

    • Awesome feedback! I’m really glad you loved the recipe. Thanks so much for taking the time to leave a feedback…..xx

  22. Mehn you are one mega cook. Love it. Made it for dinner last night and was wondering why I didn’t make more. Yummyy. Thank you xx

    • So sorry for the late response. I’m really glad the recipe worked out great for you. Thanks so much for the feedback….x

  23. I just came across this article through your Instagram page and it definitely is mouthwatering! I’m going to try this out for dinner tonight with jasmine rice. Wish me luck because I have never liked the way my jollof rice tastes, but with all the positive feedback others have left you I’m pretty hopeful?

  24. Hi SJ, I just finished cooking my jollof rice wit ur recipe and trust me it came out “wow”. My jollof rice has neva tasted dis nice. D white pepper n butter was amazing. Tnx sisi

    • Yay! I love good feedbacks, I’m really glad you found the recipe helpful and yes, the white pepper and butter do make a huge difference, thanks once again….

  25. I will definitely try your recipy. I don’t use to get that party jolof rice. tnx sisi for The elaboration. keep up d good work. hmm yummy can’t wait to try it for my mum birthday

  26. God bless you…. Am gonna try dis as soon as I can. But do u add water at all wen blending ur pepper cos I notice d thickness.

    • Thanks Lizzy. If you’re in Nigeria, white pepper is very common. If you know the very popular *LION” curry and thyme brand, they do the white pepper too.You just haven’t been on the look out for it yet…Outside Nigeria, you’ll find in most grocery stores.

  27. Hi SisiJ, pls the plum tomatoes is it like fresh tomatoes or the regular tin tomatoes? Can i easily find it it super market?

    • Hi Chioma, plum tomatoes are just tinned peeled tomatoes, you don’t have to use it, just use fresh tomatoes instead if it’s not easily available in your country of residence. Plum tomatoes are more popular for stews here in the UK, hence the inclusion in the ingredients. So yeah, just use normal tomatoes.
      Tin tomatoes is tomato paste/purée. that’s also included in the ingredients.

  28. wow I never knew the white pepper recipe will try this today. I know of butter but I never tried it. I will do this today

  29. Soooooo i tried this for sunday lunch and it came out wow. Interesting how much difference the butter and white pepper made. Tolu for president!!!!

    • LOL!!!! I’m laughing so hard right now. Thanks so much for trying it out and coming back to leave a feedback….land yeah, the rice and white paper makes a lot of difference.

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