A little inspiration from Africa and the Caribbean is on its way.
FROM AFRICA & THE CARIBBEAN
Recipes | Ingredients | Equipment | Techniques Jollof rice is a famous West African dish made by cooking rice in a rich tomato-based sauce seasoned with onions, peppers, and spices. Although its exact origins are linked to the Senegambian region, it has become a staple food across many West African countries, with each country having its own variation. Jollof rice is commonly served at parties, weddings, festivals, and family meals, often accompanied by fried plantains, salad, chicken, fish, or beef.
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Wash the rice thoroughly and set aside.
Blend the tomatoes, peppers, and one onion until smooth.
Heat the vegetable oil in a large pot.
Chop the remaining onion and fry until softened.
Add the tomato paste and cook for 2 minutes.
Add the blended tomato mixture and cook until the sauce thickens.
Season the sauce with seasoning cubes, curry powder, thyme, and salt.
Pour in the chicken stock and bring to a boil.
Add the rice and stir to combine.
Cover the pot and cook over low heat until the rice is tender and the liquid has been absorbed.
If necessary, add a small amount of water during cooking.
Fluff the rice with a fork and serve hot.
Text adapted from Wikibooks contributors: https://en.wikibooks.org/w/index.php?title=Cookbook%3AJollof_Rice&oldid=4678242
Creative Commons Attribution-ShareAlike (CC BY-SA); additional terms may apply.
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CC BY-SA 4.0
Halima Waziri
Own work
4678242 (2026-10-25T18:27:13Z)
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Not included: https://en.wikibooks.org/wiki/Cookbook:Rice Rice || – || 4 cups || 800 g, https://en.wikibooks.org/wiki/Cookbook:Tomato Tomatoes || 6 || – || –, Tomato paste || – || 3 tbsp || 45 g, Red bell peppers || 2 || – || –, Hot peppers || 1–2 || – || –, https://en.wikibooks.org/wiki/Cookbook:Onion Onions || 2 || – || –, https://en.wikibooks.org/wiki/Cookbook:Vegetable_Oil Vegetable oil || – || ½ cup || –, Seasoning cubes || 2 || – || –, https://en.wikibooks.org/wiki/Cookbook:Salt Salt || – || 1 tsp || –, https://en.wikibooks.org/wiki/Cookbook:Chicken_Stock Chicken stock || – || 4 cups || –, https://en.wikibooks.org/wiki/Cookbook:Curry_Powder Curry powder || – || 1 tsp || –, https://en.wikibooks.org/wiki/Cookbook:Thyme Thyme || – || 1 tsp || –.
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Values use ingredient nutrients per 100 g and food-specific USDA portion weights. Cups, tablespoons and teaspoons use US measures. Pinches, handfuls, “to taste” and unspecified package sizes are excluded. Common counted foods use the stated size or a documented standard USDA portion when a count is supplied; these assumptions are identified above. Other unspecified counts remain excluded.
Assumes included ingredients are retained. Cooking losses, drained liquids, discarded oil, alcohol evaporation and changes in water content are not modeled. Missing nutrient values are shown as unavailable, not zero.
Source: USDA FoodData Central. Data retrieved . These are automatically calculated estimates, not a laboratory analysis.
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