Kezia Eniang

Food & Lifestyle Blog

Last Nights Dinner: Jollof Rice with Chicken and salad

December 19, 2013
Anyone who knows me knows how much I love Jollof rice. It’s something I grew up eating and It’s one of the first things I learnt how to cook. It’s like a staple meal/recipe in every west African household, and since its Christmas soon, we’ll deffo be serving this (Mummy’s Version) alongside turkey, potatoes, and all the other good stuff. Jollof is simply rice cooked in a rich tomato sauce, served with chicken plantain or salad. There are a few variations to how it’s cooked depending on the rice or extra ingredients used. But all in all it’s great and tasty recipe that you must try if you haven’t.

 Ingredients: Serving 4 (including left overs;)..)
 4 medium sized tomatoes or 1 can of Plum peeled tomatoes x1
Red Bell Pepper x1
 Scotch Bonnet (pepper) x2
Thyme 1 teaspoon
All purpose seasoning x 1 Tablespoon
Tomato Paste x 1 Tablespoon
 Onion x Chopped 1
Curry Powder 1 Tsp (River Dunn’s…literally the best)
 Rice x 2 cups
Chicken stock 1/2 litre (500ml)
Bay leaves
Vegetable Oil

-Grab your Tomatoes Tinned or fresh, scotch bonnets and add to your blender/food processor then blend  for about 40-60 seconds and set aside.
-In a Heated pot with the oil, add your chopped onions, garlic and ginger and saute lightly.
– Add your curry powder followed by tomato paste, leave to cook for 2 minutes on medium to low heat (We don’t want it to burn lol).
– Once the 2 minutes is up, grab your blended tomatoes and pour into the pan over the onions and leave to cook for 20-minutes.
– Grab another bowl or pan and add the rice and wash it thoroughly till the water runs clear then set aside.
-Once the 20 minutes is up add the rice followed by the chicken stock to the tomato stew. Cover with a foil to further steam the rice and occasionally drop in some hot water from the kettle until it’s cooked through for 20-25 minutes.
*Tip: Avoid stirring the rice if you do so, use a fork to avoid mushing it.
*Quicker method is to Par Boil the rice for 10 minutes on medium heat then add to tomato stew.


Grab your chicken pieces and in a bowl wash them in salted water. You can use vinegar or fresh lemons ( I tend to use lemon) because it peels of the fat in no time and leaves the chicken squeaky clean.
Add your seasoning: for this recepie I used: 2 cloves of garlic (minced), Tsp of ginger, 1/2 lemon, Honey and salt, with black pepper and dried afican pepper,  x2 Maggie bouillon cubes and a sprinkle of thyme. Marinade (Ideally it’s good to leave over night in the fridge) So if you plan on cooking it the next day do it before hand to the flavours can get in. Once its marinated slip  it onto a baking tray drizzle it with a bit of oil & pop in the oven for 30-35 minutes. To check if the chicken is done pierce with a knife if the juices run clear it’s done, if it’s red, keeping cooking.
Once it’s all done Grab a plate add your salad, rice and chicken then servee!
Enjoyy xx
  1. I LOVE KEZIA’S JOLLOF!! Still got the birthday card you gave me for my 16th birthday at my Jamaica party when you wrote the recipe in it xxxx

  2. Thanks for sharing ur food knowledge with us I know how to cook but I love trying new recipes and the result was absolutely gorgeous love the way u cook Beauty plus brain = kezia

    1. Hi Rob,

      It depends on how many you’re cooking for – if it’s just you I say around 250 g of rice and 1 1/2 cups of water or stock!

  3. Great – many thanks for getting back to me.

    It’s a great recipe and also got some tips from a couple of Nigerian friends. Have tried it a few times so have got the hang of it.

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