There are many variations of Jollof Rice. The most common basic ingredients are: rice, tomatoes and tomato paste, onion, salt, and red pepper. Beyond that, nearly any kind of meat, fish, vegetable, or spice can be added.
- Heat two tablespoons of oil in a large skillet. Stir-fry the chicken (or
beef) in the oil until it is browned on all sides. Remove the meat from
the oil and set aside. Add the onions, the salt, pepper, cayenne
pepper, and one or two of the flavoring add-ins (if desired) to the
skillet and fry the mixture until the onions begin to become tender.
Remove the onion mixture from the skillet and set aside with the
- In a dutch oven or large covered saucepan, bring the broth and two
cups of water to a simmer. Place the meat and onion mixture into the
dutch oven and cover.
- In the same skillet used for the meat and onions, stir-fry the
tomatoes and one or two of the vegetable add-ins. Continue frying the
mixture until the vegetables are partly cooked, then add them to the
meat, onions, and broth in the dutch oven.
- Again in the same skillet, combine the rice and the tomato paste.
Over low heat, stir until the rice is evenly coated with the tomato
paste. The rice should end up a pink-orange color. Add the rice to the
dutch oven and stir gently.
- Cover the dutch oven and cook the mixture over a low heat until the
rice is done and the vegetables are tender (maybe half an hour). Stir
gently occasionally and check to see that the bottom of the pot does
not become completely dry. Add warm water or broth (a quarter cup at
a time) as necessary to help rice cook. Adjust seasoning as needed. If
desired, add one of the meat add-ins while the dish is cooking.
(Shrimp cook very quickly and should not be over-cooked or they will
become tough; ham can be added at any time.)