Jollof rice, or jollof is a one-pot rice dish popular in many West African countries such as Ghana, Gambia, Senegal, Cameroon, Nigeria, Sierra Leone, Côte d’Ivoire, Liberia, Togo and Mali.
It is also called ‘reddish one-pot dish’ and varies in these countries. From nutrition perspective, the main ingredients of jollof rice are rice and tomatoes, neither has any saturated fat or cholesterol. The addition of vegetable oil does add saturated fat.
Jollof is primarily carbohydrates, as it is a rice dish. Since jollof is often served with meat (ex: Chicken/Turkey), it is complemented by the protein from those accompanying dishes. Fish is sometimes used as an accompaniment, and can provide the dish with omega-3 fatty acids, as well as protein.
Homemade Jollof Rice
- Pressure Cooker (Traditional or Electric)
- Nonstick Frying Pan
- 2 Onion ( Medium Size )
- 6 Tomatoes ( Roma Tomatoes or of choice )
- 5 Habanero Peppers
- 1 Red Pepper
- 5 Maggie Soup Cubes ( Small Cubes )
- 2 tbsp Vegetable Oil
- 250 grams Parboiled Rice
- 1 lbs Any choice of Meat ( Example: Chicken, Turkey, Goat )
- 1 tbsp Jollof Seasoning ( Rice Seasoning )
- Put onions, tomatoes, red pepper and habanero peppers in a blender and blend until pureed.
- Heat vegetable oil in a nonstick pan over medium-high heat. Add the puree in hot oil until softened, 5 to 7 minutes. Stir occasionally, cook until raw taste of the tomatoes is gone.
- Cook meat in a pressure cooker along with 1 tbsp of Jollof Seasoning and chopped onion.
- Cook parboiled rice and puree together.
- Serve hot and enjoy your Jollof Rice!
- Jollof Seasoning can be purchased in your local specialty or ethnic grocery stores.
- You can also buy the same from Amazon