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Fusion Jollof Rice

Fusion Jollof Rice

A good Jollof Rice recipe is a must to have in your back pocket and this one is up there with the best of them. It is extremely simple and easy but so delicious. Using passata saves the time of blending tomatoes, bell peppers and tomato puree, but still offers oodles of flavour and that rich red colour we look for in a righteous Jollof. The only thing to bear in mind is that different brands of rice absorb liquid differently, and so you may end up needing only half to two thirds of the stock. A wise woman once said, ‘a party without jollof rice is just a meeting.’ If you serve this recipe to your colleagues, even your meetings will be a party. Enjoy!


4 cups easy cook long grain rice, washed and drained

8 cups homemade chicken or beef stock (or a mix of both for added flavour)

1 large onion, chopped

1 carton Italian passata, about 500g (17oz) (or use the same amount of blended tomatoes)

2 tablespoons garlic, minced

2 tablespoons ginger, minced

1 scotch bonnet or habanero pepper, chopped

½ cup sunflower oil 

Fresh thyme

Bay leaves

Salt to taste



  1. Heat the oil in a pot, and add the onions, garlic, ginger, pepper and bay leaves. Allow the onions to soften. 
  2. Now add the passata, the bay leaves and the fresh thyme. Season with salt. Let it heat through. 
  3. Add the rice to the pot, stir well to combine to the ingredients, and then pour over the stock (gauge quantity). Stir again, and then leave to cook on low heat until all the water is absorbed. 
  4. Once the water is dry, and the rice is cooked, serve hot! 



This recipe is from Season 1 Episode 5 of Minjiba Entertains, commissioned by The Africa Channel and showing on RealTime DSTV Channel 155, Emirates in-Flight Entertainment, Amazon Prime, and Demand Africa. 



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