Jollof rice is a staple food in many Nigerian homes; eaten at least 3 times a week in some. Recently, debate between Ghanaians and Nigerians on whose Jollof rice is better (J-rice as it’s popularly known) have taken over African social media. In the midst of this ongoing debate; people forget that J-rice actually originated from Senegal!

So, for anyone who hasn’t tasted Nigerian J-rice or J-rice in general, I have a created a step-by-step recipe just for you.


DISCLAIMER: The amount of Scotch Bonnets to be used depends on how much spice you can handle. To put into perspective, the Scotch Bonnet peppers are known to have a heat rating of about 40 times that of jalapeño peppers – so you’ve been warned!

1 cup should be big enough to contain 240 millilitres of water.


INGREDIENTS: Serves 2-4 (depending on portion size).

  • 2 large red peppers
  • 1 whole onion
  • 2 large tomatoes
  • 1 Scotch Bonnet pepper (optional)
  • 1/2 a cup of white rice
  • 2 cups of water (to boil the rice)
  • 2 teaspoons of thyme
  • 3 teaspoons of curry powder
  • 2 stock cubes (I use Knorr)



  • 1 medium-sized pot
  • 1 blender
  • 1 cooking spoon (for stirring the rice)



1) Blend the red pepper, onions, tomatoes and Scotch Bonnet for 3 minutes.

2) Par boil the white rice for 10 minutes then sieve the water out of the rice.

3) Pour the sieved rice back into the pot and add the blended mixture.

4) Add 1/4 cup of water. Now add the thyme, curry and stock cubes.

5) Turn the heat down on low, cover the pot and let the rice boil for 15 minutes (turn the rice every 5 minutes to avoid burning).

6) Adjust the seasoning according to taste and serve with an accompaniment of your choice; chicken, meat or fish!


Happy eating!


Jollof Rice with blended tomatoes

Jollof Rice with blended tomatoes