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  1. Sep 26, 2022 · This recipe for Ghanaian jollof rice brings you a brightly colored red/orange rice dish, with wonderful spice and rich and saucy beef (or other meat). Jollof rice is a much-loved festive dish that people often serve at weddings, parties, and other large gatherings.

    • Dinner Recipes
    • 2 min
    • 245
  2. Dec 27, 2022 · Jollof rice is a delicious royal dish originating in West Africa. It is one of the most common West African dishes eaten in the regions of Nigeria, Ghana, Togo, Senegal, Gambia, Mali, Sierra Leone, Ivory Coast, Cameroun, and Liberia.

    • Lunch/Dinner
    • 5 min
    • 568
  3. Oct 6, 2023 · Whether you're Nigerian, Ghanaian or from other parts of West Africa, you probably love jollof rice. Try this one pot, African rice with a delicious tomato and pepper stew base. Click on this recipe for step by step instructions and 3 tips to make the perfect jollof rice!

    • Main Course
    • 361
    • Nigerian
  4. Aug 16, 2016 · Spiced and stewed in a flavorful tomato broth, it is everything from "everyday" to celebration. The classic version is cooked with long-grain rice (Uncle Ben's/Carolina's) and seasoned with Nigerian-style curry powder and dried thyme. Served with fried, ripe plantains which we call dodo and coleslaw, it is everything.

    • Side
    • 1
    • African
    • 30 min
  5. Dec 11, 2022 · Jollof rice is one of the most common Western African dishes. It is prepared throughout the region including in Ghana, Nigeria, Senegal, Gambia, Sierra Leone, Liberia, Ivory Coast, Togo, Cameroon as well as Mali.

    • (1)
    • Main Course
    • Mike Benayoun
  6. Nov 16, 2022 · Nigerian jollof rice is cooked with long-grain parboiled rice, with the main spices being curry powder, thyme, white pepper and bay leaves. It is served with meat and other sides like fried plantain, Nigerian salad, coleslaw, moimoi etc.

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  8. Mar 11, 2021 · Black History Month Collaboration. More Favorite African Recipes. Authentic Nigerian Jollof Rice. What is jollof rice? Jollof rice, originated in Senegal and spread across West Africa to become regional staple recipe where rice is simmered in a simple red stew.

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