Jollof Rice (Fragrant African Rice)

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(serves 8-10)


  • 2 cups long grain rice
  • 60ml peanut oil
  • ½ tbsp butter
  • 2 tbsp fresh thyme
  • 1 onion, sliced
  • 1 stick celery, diced
  • 1 green pepper, diced
  • 3 garlic cloves crushed
  • ½ inch piece ginger, peeled and grated
  • 1 tbsp smoked paprika
  • 2 tbsp cayenne pepper
  • 3 tbsp tomato paste (1x50g sachet)
  • 2 large tomatoes, chopped finely
  • 1 carrot, diced
  • 3 bay leaves
  • 1 litre chicken or vegetable stock
  • 1 cup of peas
  • Salt to taste
  • Coriander to garnish


Heat oil and butter in a large sauté pan, and saute onion, celery, green pepper, carrot garlic and ginger. Saute for about 3 minutes, add paprika, cayenne, bay and thyme. Add the tomato paste, tomatoes, bay leaf & thyme. Cook until tomatoes get slightly soft. Add the rice and saute for another minute. Add the stock and season with salt, cover with a lid and cook on low heat for about 30 minutes. Add the peas and if the rice is still firm, add a little more stock or water and cover and allow it to steam through. Garnish with coriander or parsley and serve.