Have you heard of the Jollof rice ingredients list? Yes, there is something like that, but in case you don’t know what that entails, this guide will put you through that regard. Read further and get the full details.

Back to the question, what is the best jollof rice ingredients list, where and how can one get the items for the dish? The discourse primarily is on Jollof rice ingredients and how they can be effectively used to get the desired result.

The ingredients listed in this discourse are for both party jollof and native jollof rice. Other versions of Jollof rice like Ghanian jollof, Senegalese Jollof, Gambian jollof, etc.

The ingredients are measured based on the individual’s budget, and one would make do with the items that one’s financial capacity can go. Note that there are lists of jollof rice ingredients, and they are equally important, but the truth remains, that here is only where the ultimate list is situated.

Jollof Rice Ingredients List

Here is the jollof rice ingredients list that you must know:

1. 2 cups (approx. 500 grams)Precooked long grain rice

2. 5 Tablespoonful tomato paste(very important)

3. 4 whole tomatoes

4. 1 red bell pepper (tatashe)

5. 2 scotch bonnets peppers/atarodo

6. 100ml vegetable oil

7. About 600ml of Meat or Chicken stock

8. A small onion (sliced)

9. 1 tablespoonful ground crayfish(optional)

10. ½ teaspoon each of Thyme and curry

11. 2 small Bay leaves (optional)

12. 1 teaspoon salt to taste

13. 1 stock cube

14. Water, as needed(details in the recipe below)

Cooking Directions for Nigerian Jollof Rice

Parboiling the rice helps to begin the cooking process and gets rid of the excess starch in the rice, which usually makes the rice grains clump together (a.k.a Soggy rice).

Cook and fry/grill your meat ( beef/chicken/turkey )… and put aside the broth or stock

1. Now to cook the Nigerian Jollof Rice

Prepare a Little Stew or Sauce. Do this by blending the fresh tomatoes and peppers; then dry out too much liquid by boiling in a pot for a few minutes. ..if you already have tomato stew, you can skip this step.

Then, position a pot on heat, add some oil, add chopped onions, fry a bit and then add the blended tomatoes & pepper mix, fry for about 10 minutes and then add the tomato puree.

Cook until the tomato loses its sour taste and the oil starts to rise to the top.

2. Now Scoop out about a quarter of the stew and set it aside for later use.

3. Add the meat or chicken stock to the pot and leave to boil on high heat for four to five minutes. Then add the thyme, curry, stock cubes, salt to taste… and any other seasoning you like, and boil for five minutes.

Next, add the parboiled rice and mix very well; the liquid in the pot should be at the same level as the rice in the pot…you can add more water if the meat or chicken stock isn’t enough.

Cover the pot and leave the rice to cook on low to medium heat. High heat will burn the rice before it is properly cooked.

When the liquid in the rice is almost dried, add the ground crayfish (this is optional) and the remaining stew to the top (do not touch the rice)…cover the pot and simmer until there is no more liquid in the rice…Now mix very well … and your Nigerian Jollof Rice is Ready.