Two versions using ingredients easily found in Bath

Hello again!

As promised, today I am going to show you how to make Jollof rice which is one of the most popular dishes from Nigeria and across West Africa. The best part? You can make it right here in Bath using ingredients from your local supermarket.

I will be sharing a simple student-friendly version, and then a slightly richer version for special occasions.

 

Ingredients (for both versions)

You can get all of these from Tesco or any nearby supermarket:

• Rice (long grain of basmati)
• Fresh tomatoes
• Red bell peppers
• Onions
• Cooking oil (vegetable, rapeseed, or olive oil)
• Garlic and ginger (fresh or paste)
• Tomato paste
• Curry powder and thyme
• Bay leaves
• Stock or broth (chicken or vegetable)
• Salt and seasoning cubes
• Optional: foil, basil, chilli, Tomato Passata or cayenne pepper for extra flavour

 

Method 1: Simple Student Jollof

Quick and easy - perfect for busy days and shared kitchens.

1. Wash your rice and parboil it for a few minutes (especially if using long grain rice). Drain and set aside while prepping other ingredients.
2. In a pot, add oil, tomato paste, tomato passata, and your stock or broth.
3. Add your seasonings: garlic, ginger, curry powder, thyme, salt, and seasoning cubes.
4. Stir everything together and bring it to a boil.
5. Add your rice and mix well so it absorbs the flavour.
6. Add a little water if needed, then cover and let it cook on low heat.
7. Check occasionally, stir gently, and cook until the rice is soft.

Done! Simple, affordable, and still delicious.

 

Method 2: Rich Party-Style Jollof

This version takes a bit more effort but gives you that deep, smoky flavour.

1. Wash and parboil your rice. Drain and set aside while prepping other ingredients.
2. Chop tomatoes, red bell peppers, onions, garlic, and ginger*.
3. Roast them in the oven (about 200–220°C for 20 minutes) until slightly charred.
4. Blend the roasted mixture into a smooth sauce.
5. In a pot, heat oil and fry onions, garlic, ginger, thyme, and bay leaves.
6. Add tomato paste and fry for 5–10 minutes.
7. Pour in your blended sauce and cook for another 10 minutes.
8. Add stock, season to taste, and bring to a boil.
9. Add your rice, mix well, and cover tightly (foil + lid works best).
10. Let it cook on low heat, checking occasionally until done.

This is the version for birthdays, celebrations… or when you just want to treat yourself or your friends maybe after exams or just after a hard week.

 *You can add scotch bonnet peppers to the tomato mix but be careful as it is very spicy. Ideally one should be more than enough. 

 

Student tips

• You can cook Jollof in bulk and keep in the fridge for the next day, or the freezer - make sure to cool the rice within 90 minutes. 
• It pairs well with chicken, eggs, any protein or even just on its own.
• Cooking with flatmates makes it more fun (and easier) - it can be a bonding act.

 

Final thoughts

Jollof is more than just a meal, it’s something I love sharing with others. Whether you try the simple version or the full version, I hope this brings a bit of Nigerian culture into your kitchen.

If you give it a try, invite your friends, share it, and enjoy the experience.