• 20
    Prep Time
  • 50
    Cook Time
  • 70
    Ready in
  • 10
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Recipe Overview

  • Recipe typeAfricana
  • Difficulty levelIntermediate
  • SeasonsChristmas, Easter
  • CuisinesAfricana, Nigerian Cuisine
  • CoursesBreakfasts, Dinners, Lunches
  • IngredientsBeef, Chicken, Rice
  • ServingsFor 6 People

Recipe Description

Who doesn’t like sweet delicious, tasty and spicy Party Jollof Rice, I do yearn for it until I got this lovely recipe, give it a try You’ll love it like I do.


  • Passata sauce 2 spoons (blended pepper, tomato and onions)
  • Long-grain rice (par- boiled) 8 cups
  • Tomato purée 3 tbsp
  • Red Scotch bonnet chilies 2 fresh
  • Onions, chopped 2 bulb
  • Red peppers, seeds 2
  • Garlic cloves, peeled 8
  • Fresh rosemary leaves 3 tbsp
  • Fresh thyme leaves 1 tbsp
  • Ground coriander 2 tsp
  • Sweet smoked paprika 1½ tsp
  • Olive oil 50ml/2fl oz
  • Cherry tomatoes 5
  • Chicken stock or vegetable stock 800ml/1½ cup
  • Bay leaves 2
  • Sunflower oil 2 tbsp
  • Ripe plantains, peeled and thickly sliced 2
  • Coriander leaves, chopped small handful
  • Sea salt to taste
  • Freshly ground black pepper 3 tbsp


  1. Put the passata, tomato purée, chilies, onions, peppers, garlic, rosemary, thyme, ground coriander and paprika in a blender or food processor and blend until smooth.
  2. Heat the olive oil in a large saucepan over a medium heat.
  3. Add the cherry tomatoes and the blended tomato sauce.
  4. Bring to boil, then reduce the heat slightly and simmer for 5 minutes, stirring occasionally.
  5. Add the stock, bay leaves, rice, 1½ teaspoons salt and a large pinch of black pepper.
  6. Stir to combine and bring to the boil.
  7. Reduce the heat and simmer for 10–12 minutes, stirring frequently to prevent the rice from sticking, until the rice is cooked through.
  8. Turn off the heat, cover with the lid and leave to steam for 15 minutes without removing the lid.
  9. Meanwhile, heat the sunflower oil in a frying pan over a medium heat.
  10. Fry the plantain for a few minutes on each side until golden and tender.
  11. Spoon the jollof rice into warmed plates and add the plantain on the side.
  12. Garnish with the chopped coriander and serve with a green salad alongside.


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