A recipe by Oye and Misi 🍚

"One of West Africa’s most iconic dishes. It originated in the ancient Wolof Empire (modern-day Senegal) and spread through trade and migration to Nigeria, Ghana, and beyond. 

Jollof is often made for parties, weddings, and any joyful gathering. It is a cultural lightning rod – every country claims theirs is the best!" African and Caribbean Society 25/26. 

Serves 4

Ingredients

• Long grain rice
• 2 tins of chopped tomatoes
• 4 chopped onions
• 4 cubes of chicken stock
• Thyme 
• Hot curry powder
• 2 scotch bonnet peppers
• Chicken seasoning
• Vegetable oil 
• Tomato puree tube
• Half a garlic puree tube
• Spices: thyme, hot curry powder, chilli powder, salt

Method

1. Chop your onions and add to diced up scotch bonnet and leftover chicken stock (if available). 
2. Cover the base of a pot with vegetable oil and fry until the onions turn golden brown. 
3. Add tomato puree, chopped tomatoes and garlic puree. If any is left over in the tins, add a little bit of water to each tin and pour the remains into the pot. 
4. Cook at the highest heat possible - this will stop the mixture from splitting.
5. Add chicken stock cubes and seasonings to taste. 
6. Continue cooking on medium-high heat until the mixture darkens and oil around the edges of the mixture rises and becomes more visible. 
7. Add washed rice almost until each grain is visible individually, but moist. 
8. Continue to stir the rice while also preventing the rice at the bottom of the pot from burning. 
9. When each grain is red/orange, covered by sauce and is less moist, cover the saucepan to make it airtight and let the rice cook on its own at a low heat. If it looks too dry, add a little bit of water gradually. Wait until the rice is soft enough and serve. 

Find out more about our 'no plates like home' recipe collaborations!