There are various recipes for Jollof rice and they all depend on which Country you’re from though I’m only familiar with three variants. There’s the Senegalese which of course, Jollof rice originated from. There’s also a Ghanaian version which is in no way similar to the Nigerian version and then we have the ultimate version….Yes! the Nigerian version ( no disrespect to the people of Ghana and Senegal).
It’s also tagged “party jollof rice” cos let’s face it, home-cooked Jollof rice hardly ever tastes like rice served at parties. Party jollof rice are usually very authentic in taste, richer and far more delicious compared with the everyday hob method.
There are three main methods of cooking party jollof rice; the hob, firewood and the oven method. The hob and oven methods are more common in these parts but the hob is a better method for cooking party Jollof rice.
Two ingredients I add to perfect the Party Jollof rice taste are butter and white pepper. I remember when we had parties back then and my mum would pay “Olopos” (caterers) to come cook, they always added butter and white pepper to Jollof rice, but these are ingredients I rarely see listed in Jollof rice recipes these days but they are absolutely necessary. The butter gives it a very rich taste and a lush consistency while the white pepper brings out the signature party jollof rice taste. You just need to try it to believe it.
I will not be parboiling my rice for this recipe. This recipe works just fine for parboiled rice though. Parboiling I find takes a lot away from the frying time which consequently takes a bit away from the perfect consistency in the end. Also, using raw rice helps to eliminate sogginess and gives it a more authentic taste (my opinion).
A common concern raised about Party Jollof rice is “how to achieve the perfect reddy/orangey colour”. It’s simple….. “tomato paste”. I don’t blend too much tomato to begin with, sometimes I do without tomato altogether, I just add lots of tomato paste, NOT enough to overpower the taste of the bell peppers used though. Using too much tomato paste gives Jollof rice a sharp, bordering on sour raw tomato taste.
Another mistake you don’t want to make while cooking Party Jollof rice is adding too much stew/water. It’s better to start off with a minimal amount and then add as you go than be faced with the strugge of decanting secreted stew when you finally realise you’ve added too much; half the time you’ll be paranoid and unnerved throughout the cooking process and you’re far more likely to end up with soggy Jollof rice in the end.
Always remember, “Jollof rice never thrives in chaotic atmospheres”
Anyway, enough of my talk (someone’s getting carried away), let’s cook.
https://www.youtube.com/watch?v=Uhoiu5LMjXY
Ingredients:
4 Cups Easy Cook Rice
3 Large/ 4 Medium Red Bell Peppers (Tatashe)
1/2 Can of Plum Tomatoes/ 2 Medium Size Tomatoes
11/2 Scotch Bonnet (Ata Rodo)
2 cups Beef or Chicken Stock
120g Tomato Paste
2 Onions
100ml /6 Tablespoons Cooking oil
2 Tablespoons Butter
1 Tablespoon Minced Ginger
1/2 Teaspoon Curry powder and Thyme
1/2 Teaspoon any seasoning of your choosing
3 Knorr Chicken cubes
2 Teaspoons White pepper
3 Bay Leaves
1 Medium Size Tomato for Garnishing
Salt to Taste
WATCH MY LATEST JOLLOF RICE VIDEO BELOW:
Method:
First blend the red bell peppers, tomatoes, scotch bonnet and 1 onion to a smooth paste and set aside.
Add the cooking oil into a large pot, place on the hob on medium heat, add half sliced onion into it and let it fry till fragrant. 
Add the blended pepper, tomato paste, knorr cubes, curry powder, one teaspoon white pepper, bay leaves, cover and let it fry till oil begins to float to the top. This should take 15 to 20 minutes.
While that’s frying, wash your rice thoroughly to rid it of starch and set aside. If you’re choosing to parboil your rice, parboil for 5-8 minutes with little water on low heat. The rice should still be very firm and not soft, wash with warm water and set aside.
When oil floats to the top, add the chicken/ meat stock, cover and let it fry for a further 8-10 minutes.
Now add the washed rice…. 
(It’s better to transfer the rice into another big pot, then add the stew so you can control the amount of stew that goes in to avoid over adding. Combine thoroughly, ensure the stew is only about a cm over the rice when combined, it’s better to start with little liquid and add as you go)
When that’s fully combined, add the butter….
the minced ginger, the remaining teaspoon of white pepper and combine. 
Cover and let it cook till the rice softens. Do stir every now and then with a WOODEN spoon; this prevents clumps and doesn’t break the rice up. 
Add little bits of stock or water as you go, be careful not to add too much. Jollof rice needs steam to cook and not water, don’t be alarmed if/when the rice begins to burn, it will definitely burn a little, this is what gives it the much loved smokey flavour.
When the rice is soft enough, add the onion rings and sliced tomato and stir. 
Onions and tomatoes should be added just a couple of minutes before final doneness. Combine thoroughly..
..switch off the heat and leave to steam with the residual heat for another minute or two and your Party Jollof Rice is ready.
[wpvideo w6RH7Jif]
2 year old toddler absolutely demolished a plate of this and 4 jerk drumsticks! Thanks Sisi, we all loved it.
Would want to try it out by weekend. I miss mom’s special Jellof rice served with chilled Zobo drink on Sunday afternoons though.
this is america fool
Der Fisch auf dem Foto sieht so großartig aus, hast du dafür auch ein Rezept?
The fish in the photo looks so great, do you have a recipe for it?
Sends greetings,
JesseGabriel from Berlin
This is so good it really helped my teenager
Hi I found your recipe really straight forward to do my brother Kevin God rest his soul stood for over an hour trying to teach me how to make jollof RICE and I still don’t make it properly so thank you my son’s and daughters are really happy now I can make it ,so many thanks and keep up your good work your a star
Your recipe is amazing! Thank you ❤️
First of all, thank you for providing this amazing Jollof rice recipe. However, it seems unfair to put down Senegal and Ghana down, just to uplift Nigerian’s version of Jollof. Without Senegal, Nigeria, Ghana, Cameroon, and Liberia would have not been graced with this delicious food. The better Jollof is determined by the palate of the eating it which can be influenced by the skill of the chef, or the nostalgic feeling of the similarity to mom’s version. Please use your platform to uplift West African cuisine and perhaps point out the differences, not make your country’s version stand out as superior.
You are just repeating her words; jellof rice originates from Senegal but she shared the method she knows very well which is Nigerian. Please dont twist and stir up unwanted thoughts, just learn If you want.
Please this is not a racist platform, she never said jollof rice originated from Nigeria biko.
If you don’t know what to say shut up
Please be nice
ReallyReallyy????
That’s what YOU saw and understood?🙄🙄
I agree with the other replies, pls don’t stir up any ‘unnecessaries’, just learn- her way that she knows and she mentioned and eat jollof
to add on to everything else said, the rivalry between West African countries about who has the best jollof rice (I’m Nigerian myself, so obviously I think 🇳🇬) is a tale as old as time and honestly like a greeting between us. yes, we compare each other’s rice. but we don’t hate each other and we don’t hate each other’s food. and I never even got the sense that the story of this recipe had anything to do with comparing them to each other
Hate is an individual thing
A man from Ghana I met in a fried chicken shop told me that Nigerians were all bad people! Am I to to stupid to believe such things? But on the other hand racism does exist even among black Africans . It’s not just a black and white thing
Thank you for sharing this recipe. I love how you explained the processes with very good pictures. Thank you sis.
plss where can i get this white pepper
Hi Sis,
I must say that your blog is extremely amazing and helpful.
My reason: You have added on the exact quantities that we need to use. In the past, I have cooked , with no idea of the quantities to use for the ball pepper nor the onions nor the other ingredients (paste and tomatoes). So I have found this blog extremely useful because of the extremely detailed information on the quantities. I found out I have being over-doing my ingredients. I have never used white pepper nor butter.
Now, to more specifics I have reduced the quantities because I wasnt cooking as much rice. However, I guessed I over-reduce the ball pepper. Even at that, I still obtained a nice, lush and consistent jollof rice. It wasn’t as colourful as the party jollof rice but tastier than I have always cooked. I know my mistake and it’s the ball pepper. I plan on re-doing this. I will let you know. My husband thinks this is cool so far but my son is still not eating it. So am pretty sure its because it still doesn’t taste the way party jollof rice tastes.
I appreciate you so much.
I am trying out your recipe for Moimoi. Again, I saw your detailed ingredients and as always, I have over-done my ingredients. I will let you know as well.
Thanks a million my darling.
Sisi your blog is of tremendous help to me…this hollow recipe is always a hit❤❤❤❤
*jollof I mean
I made jollof today and I was confused how to make it but it turned out too be good ty for the help
Sisi Jemimah, I’m now the new boss of jollof rice. My inlaw comes to visit, I cook your jollof rice. My husband hosts his village people, Jollof rice is the first on the menu. I visit my sister, I cook jollof rice. I visit a new mom, I take her jollof rice. I haven’t even cooked my beloved fried rice since I starter using this your jollof recipe. You are the best.
*started* not *starter*, sorry
Thank you! Thank you! Thank you! Your blog has changed my life. God bless you. I have tried many recipes from your blog already and am sharing it with all my friends.
What an amazing recipe. I prepared it on Sunday and my kids are crazy about it. You are the best???
Your recipe looks great! I am cooking for a large crowd of students at school. Can I make this the day before? How would you recommend reheating it without ruining its integrity?
I visit your blog regularly but this is my first comment – This recipe is everything! I tried it 2 days ago and I got the perfect party jollof rice taste, thank you Sis Jemimah. I love your blog, your recipes are the bomb even my husband knows you now (lol).
Pardon my ignorance Sisi, but please what’s the difference between Plum Tomatoes and Tomato Paste?
Thanks sisi Jemima for giving us this recipe, I tried it yesterday step by step and everyone was amazed cos it was very tasty and yummy yummy. I couldn’t resist the aroma.
I just realized my level of commenting does not reflect how much I use your blog. I have tried so many recipes and they are bang on. Doing this party jollof rice for probably the 100th time today and realized I have never left a comment to let you know how thoroughly gifted you are and am so grateful for access to your amazing recipes. If that cooking book materializes, am all over it. Your name has become a verb with my friend and I. If we want to ask if we made any of your recipes, we are like “Did you Jemimah today?” Keep up the great work. ?
I thank God I found someone like you, I followed your steps and I got the desired party jollof rice I have been trying to do ever since, everyone that ate the rice wanted more , I will send the pictures to your social media page of the end result , I’m really grateful and welldone ma
This recipe was amazing and really helped to have the pics. My attempt turned out great. I used basmati instead of easy cook and rice was not soggy. Thanks
Glad you liked it, thanks so much for the feedback….
My first post ever. I am a pretty good cook but don’t cook often enough so I use your recipes to make sure my food is correct. Tried this recipe today and Jollof rice was BAE!!! Thank you!
Sorry for the late response, glad you find the recipe useful and you’re very welcome…x
For the second time since I found your website, I have used this recipe and made the best Nigerian party Jollof rice ever! This is now my new go-to recipe for my Nigerian Party Jollof rice! Thank you so much!
Aw! I’m glad the recipe worked out great for you. Your feedback is appreciated…
Will blend the pepper with tomato together
Please dis Jemimah i want u to send me d picture of d white pepper so I can buy it from the market, tnx waiting for your response
Thanks so much dear, please can we replace the butter with animal fat like goat or cow fat.
Hello, Can I use the standard measuring cups for the rice and stock?
Hello, your blog looks great. I wanna chime in here and say that this is the exact recipe for Ghanaian jollof so it was misleading to say that the Ghanaians follow different recipe. The main difference between Ghanaian jollof and Nigerian jollof is the fact that most Nigerians don’t cook the stew fully (they put in the rice after frying the stew for a few mins) but Ghanaians cook their stew for quite a long time (till the oil separates from the rest of the stew).
Another difference is in the type of rice used. I don’t mean to be an unpatriotic Nigerian, lol…but this recipe is the Ghanaian way and it’s great 🙂
I have no idea what you mean TBH. This is the first comment I’ve ever had about this recipe being for Ghanaian Jollof. I’ve never prepared nor tasted Ghanaian Jollof, never even seen a recipe for it so I can’t comment on the preparation method. My recipe as stated is Naija Jollof. Thanks for stopping by.
This is definitely not Ghana way of cooking Jollof rice just a quick google search will show you how Ghanaian cook there rice and it’s not the same. The tend to added mix veggies like carrots, peas and the rest, also they use lots of garlic, nutmeg and they do not use white pepper or butter and they definitely do not garnish with onions and tomatoes, this is Naija Jollof and its Great 🙂
I was just wondering if you use water instead of stock will you still get that party jollof rice flavour
Yes, you will, you’ll just need to adjust the seasoning…
It’s incredible! I’m shook! I followed this recipe and for the first time ever (I’ve always avoided making jollof out of fear), I nailed it! It was so tasty, everyone wanted more. Even my over critical husband said and I quote “this jollof rice is dope!” Thank you, thank you, thank k you, you are a life saver ??????
Your comment made me smile, thank you for making my day and you are very welcome…:)
After trying 3 different recipes, I have finally found one that turned out similar to the restaurant I go to. Thanks for the directions, Sisi! No soggy rice and the flavor is fantastic.
You’re very welcome, thanks for taking the time to leave a feedback, it’s greatly appreciated…
I followed this recipe exactly as stated and I made the best Jollof rice I had ever made. My husband and is friend cleared the pot in 28 mins hahahahaha. Thank you so much, God bless you.
Aw! You’re very welcome. God bless you more…x
What’s your instagram handle please? You used both fresh and tin tomatoes. Can i use either of the two and still get a nice jollof rice? ?
Instagram handle is @sisi_jemimah I used tinned plum tomatoes instead of fresh tomatoes, I also used tomato paste. You’ll need both.
am confused. did u use both fresh tomato and tin tomato?
Tin plum tomatoes and tomato paste (derica)…
I always screenshot your recipes and follow it as instructed and it always turns out wonderful. Am definitely gonna try this party jollof rice. Am a great fan of yours and thanks for making cooking interesting.
So sorry for the late response,glad you find my recipes useful, your lovely feedback is appreciated..
At last!!! It tasted perfectly just party jollof rice. Thanks to Sisi Jemimah…kisses
You’re very welcome, glad you liked it…
I gat to try this recipe tomorrow. Looks promising!
You’ll definitely love it…
Amazing! Best jollof rice ever!
Thank you! glad the recipe worked out great for you, thanks so much for taking the time to leave a feedback…x
Aunty jemi,you ve been saving lives???More blessings??pls is there another name for white pepper ,ve been trying to buy it
Sorry for the late response. none that I know of.
Ola go to your local supermarket or nearby condiment store, they should have it. Or, ask the women that sell ingredients for salad at the open market they’ll be able to direct you to who has it.
https://www.lilyofnigeria.com.ng
You can try black pepper if you can’t find white pepper
Every retail shop sells white pepper, check in the spice section.
thanx i’ll try.i hope it will be a good blast.
You’re very welcome..
What type of butter did you use?
OMGGGGG!!! Thanks to you, I’ve perfected Jollof Rice! I don’t think you understand how much of a big deal this is to me. I’ve been trying to learn how to make it forever! Thank you sooooo much! Many blessings to you!
Trust me, I very well understand. I was just as excited when I nailed Jollof for the first time. Thanks so much for taking the time to leave a feedback…
Have always hidden myself from cooking jollof rice basically because it doesn’t come out well. Always tasteless and soggy. Hubby insisted I make jollof rice today (Sunday jollof rice),found this recipe and it came out amazing. Like the best jollof have ever made. This is now my every Sunday meal?
Sorry for the late response. Yay! glad the recipe worked out great for you, thanks so so much for taking the time to leave a feedback…x
where do i get the plum tomatoes. For3dericawill I just multiply recipie by 3?
I tried this recipe and followed the instructions to reduce the stew if it seems too much and I made the best jollof rice in my history of jollof rice today , thank you so so so much, my husband sister cousins and in laws all commended it
Yay! Glad the recipe worked great for you. You’re very welcome…
Your recipe seems fantastic buh I want to be sure of d bay leaves u added cos ve not used it before, were they dried or fresh?. Pls reply. Also what quantity of it should be added?
Whichever one is fine. 3 as stated in the recipe..
Thought I was a jollof pro already! Tried your recipe at the weekend, a whole pot was demolished by hubby and our son within 2 days o!Thank God I had my share whilst cooking. Just made another round, sisi Jemimah’s recipe is the bomb and all thanks to you ?
I made this rice for the first time last year and have been making it ever since. It’s my favorite and when anyone asks ( because they always do) I just say sisijemimah.com- so I was LIVID to see that another blog literally lifted your recipe with no credit given to you at all! https://www.helenozor.com/2016/03/h-e-b-party-food-recipes/
Anyways, I’ll be making it again tonight 🙂 Thanks for sharing with us
Hi, I’m so sorry for the late response. Glad the recipe works great for you. I contacted the blog author and had her take the recipe down, thanks so much for informing me, it’s appreciated…
I used your Nigerian Jollof rice recipe for the first time last night and it turned out fantasitic. It tastes just like the Jollof Rice I buy from my Favorite Nigerian restaurant!!!! I do not eat meat so I used Better than Bouillon – No Chicken Base & Imagine Vegetarian No-Chicken Broth as substitutes!!! Thank You so for sharing this recipe! I look forward to trying other recipes from you.
Your feedback made me grin widely. Glad it worked it great for you and you’re very welcome…x
I always avoid making jollof rice. Hubby eats grudgingly. But when I followed your recipe yesterday morning, hubby went to get a second portion by himself. He even asked how cone this rice tastes like a party jollof. Thanks sis for making kitchen business easier for us.
Aw! Glad you finally nailed Jollof rice and thanks for the amazing feedback, it’s appreciated…you’re very welcome.x
Our church is having a potluck with a Western African theme. I have tried it on our family to make sure I know how to do it correctly, and your comprehensive directions and very good pictures were so clear and the taste of this dish is very good! My husband and daughter love it, and so do I. I will make it again many times I am sure. Thank you so much for this!
Yay! Glad the recipe worked out great for you, thanks for taking the time to leave a feedback, it’s appreciated. You’re very welcome…
I just made the most delicious party jollof rice ever,oh my…Thank you so much Sisi you are awesome,azin I can’t believe it,it’s perfect!
Yay! Glad the recipe worked out great for you, thanks so much for the feedback..
I just made
Thank you so much, I always shy away from cooking jollof rice because it comes out soggy. I tried your recipe and it was perfect with the party taste and all. I am really happy and I want you to know I am grateful.
I love your dishes but the problem I have with them is you don’t state the number of servings ( how many people can the recipe serve). Please can you state the number of servings in your recipes. You are a great cook!
what type of butter are you taking about and when are my to use it
Amazingggggg. I am so happy i found this recipe. The jollof rice came out PERFECT. I could not believe it. I will use this recipe forever. Thank you so much for sharing your talent xxx
Yay! Love the feedback, glad it worked out great for you and you’re very welcome…
how much tomato paste is 120g. Could you convert it into tablespoons?
Roughly 3 heaped Tablespoons…
Hi ma,when I say 4 cups of rice,what do u use to measure it,a milk can?
This recipe is everything! Party Jollof Rice without even stepping out of your house or setting up firewood lol. Super duper yummy!
LOL! @without setting up firewood. Thanks so much for the feedback….xxx
Your recipe is the bomb.thks for always saving lives.
Thanks so much and youre very welcome…
I never comment on blogs but I have to make an exception
I followed this recipe and let me tell you my husband couldn’t get enough of it
Thanks a bunch ??
Sisi Jemimah, you are awesome!!!!! Used your jollof recipe for a church event and it came out perfectly. I had to bring my calculator out and do lots of maths to have the right ratio for all the ingredients. Got so many lovely comments and i told myself,i just have to acknowledge the source.
Wondering if you could please include serving size suggestions(i.e -how many people can your recipes feed etc) to your recipes if you can. Keep doing a great job!!
Love the feedback!!! I’m glad the recipe worked out great for you. Thanks for taking the time to leave me a feedback, it’s greatly appreciated.will bear your suggestion in mind for the future recipes. Thanks so so much…x
Dear sis, I just wanna THANK YOU SO MUCH for this recipe. I am a Guyanese (Indian-Caribbean) married to a NIGERIAN. Every time I made jollof, it’s either too watery, soggy, hard or has that raw sour tomato paste. I have made Jollof using your recipe about 15 times and it ALWAYS comes out great. I love that tip with the butter and white pepper!! I give everyone who cooks jollof rice your recipe !! Thank you MADAM!!! Lots of love and GOD bless.
I’m so sorry for the late response. Congratulations on conquering Jollof rice…LOL! It’s never easy, been there as well. You’re very welcome and thanks for taking the time to try out the recipe and also for coming back with a feedback, it’s very much appreciated. I’m glad the recipe worked out great for you. And yeah, thanks for the recommendations. God bless you more…x
Haa, me I went to Tesco and asked for ‘ata rodo’ they nearly put me for straight jacket! Quarter to 60years later, I find out say na ‘scotch bonnet’ :O Today na today, dat kitchen must scatter! Oya where’s dat big pot…
@isijemimah t’ank you 4 d iresi-p joor
Loool!!! I didn’t know it was called Scotch Bonnet for a while too o. I just us to say small hot peppers and of course they’ll still be confused as all peppers are hot, to an average oyinbo…lol.Hope the recipe worked out great for you….
I gave up trying jollof rice a long time ago and I am always buying.
Revisited this recipe and YES I nailed it.
The 4 cups fixed 3 adults, 1 teenager and 2 little ones. All wanted more but only the 2 little ones were able to get a second plate.
My son discarded my stock has he did the dishes thinking the bowl of stock was dirty so here is what I did. I added a cube of knorr, extra oil, curry, thyme, and ginger to water and used that as my stock.
Thank you sisi jemimah for this wonderful recipe, God bless
You didn’t say anything about the plum tomatoes
Sorry for the late response. The plum Tomatoes was blended with the peppers..
Hello! So for this recipe, you mean only 2 plum tomatoes are used? Or do you mean 2 plum tomatoes PLUS half a can of plum tomatoes are used. It’s kind of confusing.
It’s half a can of plum tomatoes or 2 raw tomatoes..
I tried it for my family they all love it sisi jemimah u are d best tnx so much
Sorry for the late response. I’m glad ypur family loved it. You’re very welcome….x
What brand for beef or chicken stock did you use?
Sorry for the late response. Homemade chicken stock…
Hi,
How many people does this serve?
6-8 thereabouts….
I tried this yesterday for a group of people and it was a HIT. I got lots and lots of compliments. Absolutely delicious. Thanks dear.
I’m so so sorry for the late response. I’m glad the recipe worked great for you, I appreciate you taking the time to leave a feedback….
this dish is delish! i gave my neighbour to try once and since then my neighbour never stopped knocking on my door. In fact he moved in
LOL! Sorry for the late response. I’m glad the recipe worked great for you….
Awesome. Will definately try this on sunday.
Please do, you’ll love it….
Omg!!! Tried out the recipe and my husband almost ate the plate… Lol… Thank you
Wonderful, I tried it and got it very well. Thanks for this platform
Yay! Thanks for the feedback. I’m glad the recipe worked great for you and you’re very welcome….
Sisi J, I don’t just know how to thank u for making me a wonderful cook. I tried the party jollof rice with following your recipe and it was really great.
Hi Busolami. I’m so sorry for the late response. I’m glad the recipe worked great for you. Thanks so much for the feedback….X
wow wow wow!! I tried three of your recipes last weekend: jollof, efo riro and chin chin!!! Oh my, they were all finger-licking good. I wil be trying adalu and designer stew today!
Hi, I’m so sorry for the late response. I’m glad you find my recipes useful and they work great for you, I do appreciate the feedback, sure you nailed Adalu and Designer stew as well…
I tried this recipe and it came out very well!!!! I am really impressed but It came out very oily. How can I reduce the oil cos the stock and butter both carry oil? Thanks
Hi Funmilola, thanks for the feedback. I’m glad the recipe worked great for you. Sounds like you used more oil or butter than necessary. Simply cut back on both or either for your next trial. You’re very welcome….X
This was my first time making Jollof Rice. So good!
Hi Tara, sorry for the late response. I’m glad the recipe worked well for you. Thanks for the feedback….
Today is the first time I can safely say I’ve nailed jollof. Tried the recipe with the exception of the white pepper and it was woooooooooooooow.
Bye bye restaurants. I’m trying the peppersoup next. Thanks Sisi Jemimah. Couldn’t plate it like yours sha, but as long as it was sweet who cares.
Yay! I love super positive feedbacks! Thanks so much for taking the time to leave one, it’s greatly appreciated. Who really cares about plating, if not for the sake of blog photos, I would never think of plating Jollof….??? You’re very welcome….?
Hi Sis.
You are doing a fabulous job…can’t wait to try this!
Pls, can I use the standard measuring cup to measure both the rice and stock? What other brand of tomato puree in the UK would you recommend the absence of Best-in? Xx
Hi Oluwayemisi. Thanks for your comment and kind words. Yes, you can use the standard measuring cup for both ingredients. Napolina tomato purée is very good as well, even the Tesco brand is just as good. I’m just particularly sold out to Best-in cos the sourness is much easier to get rid of. Hope this helps..
May God bless you always. Since I start following you on your blog, my cooking skills has improved greatly. I come here to get recipe for all my dishes…..Lol. Keep up the good work
Aww! Thanks for the kind words. I’m glad you find my recipes useful. God bless you loads…..?
I don’t cook a lot, so I have no idea where I can get white pepper. From a Nigerian store perhaps? Also did you chose to parboil the rice?
I can’t wait to try this recipe! Thank you
Hi, White pepper is sold in almost all grocery stores, it’s extremely popular. The time isn’t parboiled…..
Thank you so much for this recipe. I can’t believe I now make “party” rice at home. The two ingredients, butter and white pepper truly work wonders. It’s been fantastic! Made it for the third time yesterday night and dinner was fantastic. May God bless you Sisi Jemimah
Yay! I’m glad the recipe works well for you. Thanks so much for the lovely feedback, it’s really appreciated. You’re very welcome and God bless you more….
I made this my sister’s baby shower this weekend. My only complaint is that I didn’t make enough!! That thing was gone before I turned around. So so so so good and authentic! I have people insulting me for not making more. A tip for the party rice makers. I think doubling the recipe (or at least 6 cups) would fill a deep 1/2 steam tray pan and quadrupling would do well for a full deep steam tray pan. Thanks again. I’m combing through this site looking for more tasty things to make.
Awesome feedback! I’m glad the recipe worked well for you. Thanks so much for the measurement tips as well, would definitely be of immense help to people, me as well. Thanks once again….X
you’re awesome! Thanks for the recipe. More grease to your elbow
So, so sorry for the late response. You’re very welcome…..
I tried this on Saturday and it came out absolutely nice and yummy…my best so far..tho narrowly escaped it been soggy..lol..but I was amazed when I went back to my cooler and I didn’t find a single grain of rice..just 4pple ate the food meant for 6… Thanks for the tips…am a strong follower…
Awesome feedback! Thanks so much for trying out the recipe and taking the time to leave a feedback. I, glad you loved the recipe. You’re very welcome…..X
Please anytime I cook jollof rice with tin tomatoes it comes out with a sour taste. I fry the stew very well. I don’t know what I’m doing wrong.
Hi. Sounds like it’s the brand of tomato paste you use. Some tomato pastes are very sour and would require frying first with loads of onions before adding to your stew. Try frying the paste like I said first and if it doesn’t make any difference, try another brand of tomato paste. If you’re in the UK, try a brand called Best-in, it’s a very good brand. Hope this helps.
Please, each time I cook jollof rice with tin tomatoes it comes out with a sour taste. Don’t really know what I’m doing wrong. Please help. Thanks
Hi, I’m s sorry I’ve onlyy just seen your comment. Some tomato purées are very sour and it’s a hassle getting rid of the sourness. I never have this problem with Best-In or Napolina brands, you should try one of them and if you live in the UK, the Tesco brand is just as good. Hope this helps and isn’t too late…X
I used exactly ur recipe and it came out delish. Thank you so much for this
Awesome feedback! I’m really glad you loved the recipe. Thanks so much for taking the time to leave a feedback…..xx
Mehn you are one mega cook. Love it. Made it for dinner last night and was wondering why I didn’t make more. Yummyy. Thank you xx
Thanks for the lovely feedback Dee, I’m glad you loved the recipe. God bless you loads….xxx
I made it, and I have to say this is my absolute best jollof recipe to date!
So sorry for the late response. I’m really glad the recipe worked out great for you. Thanks so much for the feedback….x
Trying this out right nooooow! Just cooking the blended tomatoes now. Will see how it turns out! I don’t have white pepper tho! Hope it’s still nice.
Hi a Jasmine, just reading this a couple hoping it’s not too late. You do need white pepper to achieve the authentic Jollof rice taste TBH, do ensure you include ginger though….
I just came across this article through your Instagram page and it definitely is mouthwatering! I’m going to try this out for dinner tonight with jasmine rice. Wish me luck because I have never liked the way my jollof rice tastes, but with all the positive feedback others have left you I’m pretty hopeful?
Hi Princeskaha, I’m so sorry for the late response, I had my get notifications of new comments, some kinda bug I gather. Hope the JR turned out OK….
Wow! After following this recipe, this is the best jollof rice Ive made to date! Thank you sooo sooo much.
Awesome stuff! Thanks Tolani for taking thime to leave a feedback, I’m glad you loved it and you’re very welcome….
Fab! My jollof rice has never tasted better. Thanks Sisi Jemimah
Yay! I’m really glad you loved it, thanks thanks, thanks for the feedback…..☺️☺️☺️
Thank you so much, I soo got it right this time. The white pepper was a hit as well tasted like party jollof rice, hubby was a happy man when he ate it. GOD BLESS You ma.
Yay! Thanks for taking the time to leave a feedback. I’m glad you and hubby loved it. God bless you too…..☺️☺️☺️
What is the measurement of your cup for the rice, need to cook about 2kg of jolly so working my calculator
I’m so sorry, ive only just read this. Levelled milk tin, not sure of the grams, but naija style milk tin….
Pls wat kind of butter is best to use.
Hi, sorry for the late response, you can use any rich butter. If you’re in Nigeria, I’ll say summer county….
Hi SJ, I just finished cooking my jollof rice wit ur recipe and trust me it came out “wow”. My jollof rice has neva tasted dis nice. D white pepper n butter was amazing. Tnx sisi
Yay! I love good feedbacks, I’m really glad you found the recipe helpful and yes, the white pepper and butter do make a huge difference, thanks once again….
I will definitely try your recipy. I don’t use to get that party jolof rice. tnx sisi for The elaboration. keep up d good work. hmm yummy can’t wait to try it for my mum birthday
God bless you…. Am gonna try dis as soon as I can. But do u add water at all wen blending ur pepper cos I notice d thickness.
Hi, I added just a little bit so it blends well, you don’t need too much water…..
Wow you are the best will try it this and what’s the local name for white pepper
Great job, welldone. Where can one get the white pepper, I’m not sure I have seen it before
Thanks Lizzy. If you’re in Nigeria, white pepper is very common. If you know the very popular *LION” curry and thyme brand, they do the white pepper too.You just haven’t been on the look out for it yet…Outside Nigeria, you’ll find in most grocery stores.
Nice one Sisi Jemimah! Jollof rice of Life!
Thanks for stopping bro, Abidap of London..:):)
Hi SisiJ, pls the plum tomatoes is it like fresh tomatoes or the regular tin tomatoes? Can i easily find it it super market?
Hi Chioma, plum tomatoes are just tinned peeled tomatoes, you don’t have to use it, just use fresh tomatoes instead if it’s not easily available in your country of residence. Plum tomatoes are more popular for stews here in the UK, hence the inclusion in the ingredients. So yeah, just use normal tomatoes.
Tin tomatoes is tomato paste/purée. that’s also included in the ingredients.
What type of cup did you use to measure the rice and stock
tanks really learn more
Great dish
Looks great, I will try it, but heat quantity of chicken stock did you use?
Thanks Laojo 13, I used two cups of chicken stock…
wow I never knew the white pepper recipe will try this today. I know of butter but I never tried it. I will do this today
White pepper makes a lot of difference, you’ll be shocked. Let’s know how you get on….
Soooooo i tried this for sunday lunch and it came out wow. Interesting how much difference the butter and white pepper made. Tolu for president!!!!
LOL!!!! I’m laughing so hard right now. Thanks so much for trying it out and coming back to leave a feedback….land yeah, the rice and white paper makes a lot of difference.
Nice one Sisi jemimah, will give it a try.
Nice one…you can do a book on recipes you know. Kudos
Will sure try your recipe, I never add Butter and white pepper.
Nice job, sisi. I actually rmbr the butter. Will also note the white pepper for next one. Kudos, babe
Thanks Bimz, and hanks also for stopping, if you have our own secret ingredients, do share with me too…..
At last! The much awaited recipes. Well done babes, you outdid yourself this time around, loving every moment
Thanks Sussan, you really are a rock! Xx
In pursuit of jollof…..
Thanks for stopping by, took me a while to figure….haha
This is amazing sisi jemimah
Thanks Lamide….xx
Correct!
Yay! Thanks for stopping dear…..xx
Yummy yum yum
Nice one dearies…looks yummilicious
Nice one dearie…looks yummilicious
Thank you so much….
You make it look so easy lady. I’ll give this a try this weekend. Good job!
Thanks dear….
Now this is the original jollof recipe! Thanks oh Sisi
You’re very welcome, thanks for stopping….xx
Thanks ore me. Will definitely Make one tonight. Oh my, looks absolutely yummy
Les know how you get on dear, thanks for stopping,,,,,xx
Tried it yesterday,step by step and my oh my, everyone was amazed by the outcome. Thanks for giving us a lovely Sunday lunch :-*