Jollof Rice

Jollof Rice

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Jollof Rice

This hearty and delicious traditional Jollof Rice recipe is a favourite at our Queen St Centre, loved for it’s simplicity and delicious taste!

This recipe was provided by Ziva’s Mum, Lotte at Queen St.

Serves 4-6


4 medium fresh tomatoes

  • 1 medium onion (chopped)
  • 1 tablespoon of garlic puree
  • 1 tablespoon of tomato paste
  • 2 tablespoons of olive oil
  • 500g of basmati rice (washed)
  • 2 cubes of vegetable stock
  • 1 teaspoon of ground black pepper
  • 1 teaspoon of salt


  1. Place the tomatoes in a blender for about 45 seconds. Make sure that everything is blended well.
  2. In a medium-sized pot, heat the olive oil on medium-high heat. Once the oil is hot, add the chopped onions and wait until they turn golden brown. Add the tomato paste and garlic puree and fry for 2-3 minutes.
  3. Put the blended tomato mixture (save about ¼ cup and set aside) into the medium-sized pot. Cook the mixture on medium heat for about 15 minutes. Make sure you keep on stirring the mixture so that it doesn’t burn.
  4. After 15 minutes, add the vegetable stock. Mix and add your seasonings (salt, pepper, thyme). Continue to boil this mixture for another 10 minutes.
  5. Now it’s time to add the rice to the pot. Remember to wash it! Mix the rice very well with the mixture in the pot. You may have to add a little bit more water. Cook on medium to low heat for 20-30 minutes.
  6. When the liquid has almost dried up, add the remaining tomato mixture. Cover with a lid and let it cook for another 5-10 minutes. Heat until any liquid has completely dried up.
  7. When dried, turn off the heat and mix thoroughly. Your jollof rice is ready to be eaten. It tastes great with plantain and salad!

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