Skip to product information
1 of 1

Jollof Rice

Jollof Rice

Also knows benachin in Wolof, a one-pot rice dish popular in Ghana, Nigeria, Gambia, Senegal, Cameroon, Sierra Leone, Côte d'Ivoire, Liberia. Also called 'reddish one-pot dish'.

Ready in: 1 hour 15 minutes

Serves: 4

Complexity: very-easy

kcal: 284

Your Page Title View full details


2 cups parboiled white rice
4 cups tomato sauce
1 tbsp tomato paste
1 onion
4 OXO cubes
1 tbsp cajun seasoning
1 cup mixed vegetables
1 cup diced chicken
½ cup rice bran oil
2 cups water


Dice the onion. Heat the oil on medium heat and add the onions and SIDS SALT & PEPPER. Add in the tomato sauce, tomato paste, chicken, SIDS CRAZY SALT and let it cook. You will know when the tomato starts cooking because it will start to clump together.
Note: Taste your stew. Your jollof rice is only as delicious as your stew is. It needs to be sweeter than normal to compensate for the rice you’re about to add, so if it’s a bit too ‘sweet’ now, it’s okay.
Something seemingly strange happens now - we add water to the stew we just cooked. This is so there’s enough moisture to cook the rice. Add in the mixed vegetables and rice now as well. Stir everything together once and then cover until the water is dry.
Note: Do not open till the water is dry. I try to use a pot that has a glass cover so I can see. The steam cooks the rice. It is important to prevent steam from escaping till the rice is cooked.
Once dry, and the rice is cooked, stir everything up, turn off the heat and open the cover and let it air out for a few minutes.
Hint: Save some for the next day, Jollof rice tastes even better the next day.