In Nigeria, there are different dishes which can be traced to different ethnic groups as their traditional foods. But there are also some special food that unite the nation together. If you are talking about a nationally recognised food that Nigeria Is known for, one of it is Nigerian Jollof Rice. Although, there are different methods of preparing jollof rice in Nigeria, but the special rice that is Nationally recognised is known as ―Party-Jollof‖ and that is what we will be talking about first in this cook guide. So, how do you prepare delicious Nigerian Party-Jollof rice that makes people want to bite their tongue?

The Ingredients:
 2 cups (approx. 500 grams)Precooked long grain rice
 5 Tablespoonful tomato paste(very important)
 4 whole tomatoes
 1 red bell pepper (tatashe)
 2 scotch bonnets peppers/atarodo
 100ml vegetable oil
 About 600ml Meat or Chicken stock
 A small onion (sliced)

 ½ teaspoon each of Thyme and curry
 2 small Bay leaves (optional)
 1 teaspoon salt to taste
 1 stock cube
 Water, as needed


Method of Cooking:
Step 1: Parboil the Rice and set aside.
TIP: Parboiling the rice, helps to start the cooking process and gets rid of the excess
starch in the rice, that usually makes the rice grains to clump together (a.k.a Soggy
Step 2: Cook and fry/grill your meat ( beef/chicken/turkey )… and set aside the broth
or stock
Step 3: prepare a small stew or sauce.
Do this by blending the fresh tomatoes and peppers together; then dry out excess
liquid by boiling in a pot for few minutes, if you already have tomato stew, you can
skip this step.
Then, Place a pot on heat, add some oil, add chopped onions, fry a bit and then add the
blended tomatoes & pepper mix, fry for about 10 minutes and then add the tomato
puree. Cook until the tomato loses its sour taste and the oil begin to float on top.
Tip: The use of the concentrated tomato paste is IMPORTANT if you want to get that
deep reddish-orange colour and taste of the party jollof rice.
Step 4: Scoop out about a quarter of the stew and set it aside for later use.
Step 5: Add the meat or chicken stock to the pot and leave to boil on high heat for 5-
10 minutes. Then add the thyme, curry, stock cubes, salt to taste and any other
seasoning you like, and boil for 5 minutes.
TIP: This is another important step in cooking Nigerian Jollof Rice. If the stock isn’t
hot enough before adding the pre-cooked (parboiled) Rice, the rice will soak up the
cold water, become soggy and even get burnt before it is done.
Step 5: Next, add the Rice and mix thoroughly; the liquid in the pot should be at the
same level as the rice in the pot you can add more water if the meat or chicken stock
isn’t enough.
Cover the pot and leave the rice to cook on low to medium heat. High heat will burn
the rice before it is well cooked.
If you’re using bay leaves, just drop it on the rice before covering the pot.
Step 6: When the liquid in the rice is almost dried, add the ground crayfish (this is
optional) and the remaining stew to the top (don’t touch the rice) cover the pot and
simmer until there is no more liquid in the Rice. Mix thoroughly with a wooden spoon
and your Nigerian Jollof Rice is ready.


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