Jollof Rice
No Fuss. Just Jollof
Ingredients
- 1 cup rice (washed or unwashed)
- 3 tbsp Jollof Spice
-
3 tbsp canola or neutral oil (veg., avocado, olive)
- 1¼ cups chicken, beef, or vegetable stock
- ½ tsp salt, to taste
Method
- Heat the oil Heat the oil in a pot over medium heat until shimmering.
- Toast the rice Add the rice, stir continuously for 2–3 minutes to coat the rice evenly with oil.
-
Jollof Spice Stir in the Jollof spice for 1–2 minutes until the rice is evenly coated, watching carefully to prevent burning.
- Add stock & season Pour in your chosen stock. Add salt and stir well to combine. Bring to a gentle boil.
- Simmer Reduce heat to medium-low. Cover and simmer for 25–30 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pot.
- Check & serve Check that the rice is tender and the liquid has been absorbed. Fluff with a fork and serve hot.
Tips
- Don't lift the lid too often during simmering — steam is key to perfectly cooked rice.
- For a smoky "party Jollof" finish, increase heat to high for the last 2 minutes to lightly char the bottom layer.
- Serve alongside fried plantain, grilled chicken, or coleslaw for a complete meal.
- Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat with a splash of stock to restore moisture.
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