African, Nigerian

Party Jollof rice

Hi guys. How are you all doing? This post is one I have always wanted to blog about.

Some if you might think, but jollof rice is very easy to make. I agree, but wouldn’t it be nice to eat that party rice in your home rather than at a party? 🙂

Lets Begin


4 cups of rice
3/4 cup of vegetable oil
2 large Red pepper
3 scotch bonnet peppers
2 Large Onions
2 medium-sized can of tomato puree
3 bay leafs
1 tablespoon of thyme
1 a teaspoon of curry powder
1 tablespoon of white pepper
1 tablespoon of black pepper
1 litre of stock
2 knorr cubes
Salt to taste

1 Large pot
1 wooden spoon
Chopping board
Foil paper

Prep time : 5 minutes
Cooking time : 1hour
Total time : 1hour:5 minutes

Wash the rice thoroughly to get rid of the starch.  Set it aside

Next blend your peppers, tomatoes, garlic, ginger and 1 of the onions.  Pour the mixture into a pot add the seasonings, tomato puree and then cook until the water dries up.


Next pour in the oil and add the 2nd onions that has been sliced, Let it semi fry for about 10 minutes. Stirring occasionally.


Next add the rice and half of the stock. Cover the pot securely with a foil and then close the lid and cook for 20 minutes

After about 20 minutes check on the rice, the stock would have dried out, add the remaining stock, now add the bay leafs and the last stock cube and cook on low heat for another 20 minutes.

.(do not turn the rice as you risk it running mushy)

By now the rice should be almost done, if not then cook for another 5 minutes. (Also check on the taste and add salt to taste where necessary)

Now that the rice is done, increase the heat and let it burn for 7-8 minutes. (But not too burnt so that it doesn’t tastes bitter.

That’s it, you are done.

Well done.

Now serve your Party Jollof rice with fried plantain and chicken.

Ps. Check my next post for juicy moist and spicy chicken recipe. 😉

That’s it from Me

Pictures below.

Love Duchess O


Copyright © 2013

© Duchess O Kitchen and (2013). Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Duchess O Kitchen and with appropriate and specific direction to the original content.

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