Monday, June 30, 2008

Jollof Rice, v1.0

Since there are many different versions of Jollof Rice, I named it version 1.0!

Rice - four or five cups (for a serving of 3 adults)
Vegetable Oil - about 4l, which is two tablespoonfuls
Sliced Onions.
Sliced Tomatoes.
Shredded pepper.
Tomato puree, three tablespoon scoops.
A tablespoon scoop of butter/margarine.
Two Knou cubes (you can use any seasoning of your choice).

Step 1: Pour the oil into the selected pot. Add the butter. When the combination is hot, sprinkle a little salt and add some sliced onions.

Step 2: Add the shredded pepper and stir for a few seconds. Add the tomato puree. Stir.

Step 3: Add the seasoning and stir until fried. Add the jug of hot water and stir to ensure that the combination evens out smoothly. Wait a few minutes for the combination to heat up, stirring constantly.

Step 4: Wash the starch out of the rice (simple effective procedure to eliminate the perboiling step. Add salt to the dry unwashed rice, and add three tablespoonfuls of water.Rub the salt into the rice for three minutes. Rinse away the starch.

Step 5: Add the rice to the combination. Cover the pot and wait for the rice to get soft. Always check constantly - remember you used hot water to speed up the cooking time. If the rice isn't soft and all the water is gone (which is preferable to having too much water, as you cannot sieve it out), add little quantity of water.

Step 6: When the rice is almost done, add the sliced tomatoes, and remaining slice onions to steam and cover the pot.

Step 7: After three minutes (or less, depending on how crunchy and fresh you want the tomatoes and onions to be), stir the rice to ensure that no part is lacking in the condiment.

Serve with Chicken or Fish...Enjoy!


  1. I just found four more recipes of Jollof Rice:
    Jollof Rice v.2.0 -

    Jollof Rice v.2.1 -

    Jollof Rice v.2.2 -

    Jollof Rice v.2.3 -

    Their recipe methods are different from mine, but your satisfation is my goal, so...

  2. I love this blog please post a recipe for other yoruba dishes like the meat served with jollof ( fried or baked with a little pepper sauce covering it )