Have you tried our Jollof rice seasoning? If not you are missing out! Click the HERE to order yours! Our Jollof seasoning will make your Jollof a winner regardless of what country you are from.

 

 

Jollof Rice spice HERE 

 Ghanaian Jollof (Scroll down for Nigerian Jollof)

 

  1. Ingredients

    1 ½  cup Chicken broth (vegetable broth)

    2 cups of Jasmine rice

    1/3 cup oil (vegetable/canola)

    ¼ cup  of tomato paste

    1 small onion  or ½ large onion(chopped)

    3 cloves of garlic (whole)

    2 tomatoes (roma, plum or tomato on a vine) (chop)

    2 red bell pepper

    2 habanero pepper or scotch bonnet pepper (optional)

    2 bay leave

    1 tablespoon Afromeals curry powder

    1.5 teaspoons Ghanaian spice blend (optional)

    1 tablespoon Afromeals Jollof rice seasoning

    1⁄2 tsp cayenne pepper powder (Optional)

    2 bouillon cubes or Tablespoon of bouillon powder ( or vegetable bouillon powder or

    cubes)

    1 teaspoon Salt (or salt to your liking)

    Directions

    Blend the onion, tomatoes, bell pepper, garlic, and optional habanero or scotch bonnet pepper to make the tomato puree. Heat up the oil over medium low heat. Add tomato paste and stir until grainy, about 5 minutes (stirring consistently). Measure 2 cups of the blended tomato and bell pepper puree. Then add it to the tomato paste. Stir to combine and allow to simmer until patches of oil on the surface of the stew, about 10 minutes of stew simmering over medium low heat. Add the 1 tablespoon of Afromeals Jollof rice seasoning, Afromeals curry and Ghanaian spice blend, bouillon powder, 2 bay leaves and (optional) cayenne pepper powder. Stir to combine and cover. Let it simmer for another 5 minutes. Wash two cups of rice and drain all the water from it. Add rice to stew and stir to combine. Add meat or vegetable broth to the rice and stir to combine. Add salt and stir. Cover the pot tightly with aluminum foil then cover the pot with its lid (Caution: Wear oven mittens before covering the pot with foil to prevent burn/injury). Check rice every 15 minutes and stir occasionally so that the top of the rice cooks as well. Please Note: stir without scrapping the bottom of the pot. Jollof rice most times has a burnt bottom, scrapping the bottom will cause burnt part of the rice to mix with the actual jollof. (Caution: When removing the foil to stir rice beware of steam that can cause burn) Let rice cook under low heat until it is soft to touch when pressed in between index finger and thumb or when you bite into it. Not too hard or too soft. This should take about 35 minutes to cook. Once rice is soft enough for you, taste and adjust with salt to your taste if necessary. 

    Note: Use 1 and ¼ cup of broth if you prefer a more of an al dente texture for the rice (sort of hard sort of soft)

Nigerian Jollof Rice

Ingredients

2  cup Chicken broth (vegetable broth)

2 cups long grain enriched parboiled rice (Uncle Ben long grain enriched parboiled rice)

1/3 cup oil (vegetable/canola)

¼ cup  of tomato paste

1 small onion  or ½ large onion(chopped)

3 cloves of garlic (whole)

2 tomatoes (roma, plum or tomato on a vine) (chop)

2 red bell pepper

2 habanero pepper or scotch bonnet pepper (optional)

2 teaspoons Afromeals Herb Blend

1 tablespoon Afromeals curry powder

1 tablespoon Afromeals Jollof rice seasoning

1⁄2 tsp cayenne pepper powder (Optional)

2 bouillon cubes or Tablespoon of bouillon powder ( or vegetable bouillon powder or

cubes)

1 teaspoon Salt (or salt to your liking)

Directions

Blend the onion, tomatoes, bell pepper, garlic, and optional habanero or scotch bonnet pepper to make the tomato puree. Heat up the oil over medium low heat. Add tomato paste and stir until grainy, about 5 minutes (stirring consistently). Add the blended tomato and bell pepper puree to the tomato paste. Stir to combine and allow to simmer until patches of oil on the surface of the stew, about 10 minutes of stew simmering over medium low heat. Add the 1 tablespoon of Afromeals Jollof rice seasoning, Afromeals curry and Herb blend, bouillon powder, and (optional) cayenne pepper powder. Stir to combine and cover. Let it simmer for another 5 minutes. Wash two cups of rice and drain all the water from it. Add rice to stew and stir to combine. Add meat or vegetable broth to the rice and stir to combine. Add salt and stir. Cover the pot tightly with aluminum foil then cover the pot with its lid (Caution: Wear oven mittens before covering the pot with foil to prevent burn/injury). Check rice every 15 minutes and stir occasionally so that the top of the rice cooks as well. Please Note: stir without scrapping the bottom of the pot. Jollof rice most times has a burnt bottom, scrapping the bottom will cause burnt part of the rice to mix with the actual jollof. (Caution: When removing the foil to stir rice beware of steam that can cause burn) Let rice cook under low heat until it is soft to touch when pressed in between index finger and thumb or when you bite into it. Not too hard or too soft. This should take about 40 -45 minutes to cook. Once rice is soft enough for you, taste and adjust with salt to your taste if necessary. 

Note: Use 1 and ½ cup of broth if you prefer a more of an al dente texture for the rice (sort of hard sort of soft)