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Jollof Rice

Spicy jollof rice is a simple, tasty all-in-one recipe that’s popular in many parts of West Africa. Succulent chicken thighs are browned then cooked in a tomato, chilli and ginger sauce. Then you pop in the basmati rice and cook on a very low heat, adding colourful sliced peppers and okra on top, too. So you can bring one big tasty pot to the table and let everyone dig in!

Spicy jollof rice is a tasty all-in-one recipe that’s popular in many parts of West Africa. Bring one big tasty pot to the table and let everyone dig in!

  • Cooking Time
    1 hour
  • Prep Time25 minutes
  • Servings4 portions
recipe image Jollof Rice
  • -Curry-
  • 8 skinless and boneless chicken thigh fillets cut into large pieces
  • salt and pepper
  • 3 tbsp Flora Cuisine
  • 1 Large onion, halved and thinly sliced
  • 3 tbsp tomato puree
  • 1 chicken stock cube
  • 400 g basmati rice, rinsed three times in cold water to remove excess starch
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 100 g okra, halved
  • 1 bunch of corriander, roughly chopped, to serve
  • -Ginger and chilli base-
  • 2 cloves garlic, peeled
  • 400 g cans plum tomatoes
  • 3 cm piece fresh root ginger, peeled
  • 600 ml boiling water
  • 1 Scotch bonnet chilli deseeded
  1. Season chicken with salt and pepper. Heat 2 tbsps Flora cuisine in a large, deep frying pan over a high heat. Add in chicken and fry for 5 minutes, until lightly browned on all sides. Lift the chicken pieces out of the pan onto a plate.
  2. Add remaining Flora Cuisine to the frying pan and heat through. Fry the onion slices, stirring, until softened but without browning.
  3. Meanwhile, make the ginger and chilli base. In a food processor, blend together the garlic, tomatoes, ginger and chilli until smooth.
  4. Add the tomato puree to the onions in the pan. Fry for another 2 minutes then add the ginger and chilli mixture. Crumble in the stock cube, stir, then pour in 600ml boiling water.
  5. Add the browned chicken pieces to the pan. Bring to the boil, cover and simmer for 15 minutes.
  6. Add the rice to the same pan, reduce to a simmer, cover with foil and a lid so that no steam can escape and cook over a very low heat for 20 minutes.
  7. Take the lid off and scatter the sliced peppers and okra over the rice.
  8. Cover and cook for 10–15 minutes until the vegetables are softened and the rice tender.
  9. Just before serving mix the vegetables through the rice and scatter over coriander.