Afro Fusion, Guest dinner menu, recommended, Rice, Seafood

Seafood jollof rice

Hi guys . How are you all doing? Finally I am so happy I can bring you all this recipe. I have lots of recipe concerning jollof rice on my blog. So you have loads to choose from πŸ™‚

I have been enjoying eating sea foods lately and I almost want to put in everything! Lmao. Its that bad. So I thought why not make seafood jollof rice, kinda like paella. Only this time it’s the african version. Loool. Oya let’s go and get cooking.

3 cups of rice
2 medium size Tatashe
2 habenero pepper
2 large Onions
3 cloves of Garlic
Black pepper
White pepper
Bay leaf
Olive oil

2 medium sized pots
Wooden spoon
Foil paper

Prep time :tbc
Cooking time : tbc
Total time : tbc

Method :
Wash the rice thoroughly to get rid of excess starch. Rub the rice against your palm. This helps to remove excess starch. I dont like too much starch as it may affect the cooking.

Pour hot water on the rice and do a final rinse. More starch will go out. So that’s fine.

Next blend the peppers, garlic. Blend until very smooth. The secret to your sauce being delicious and aromatic depends in the ingredients added to it. (See the amount garlic that I used)

In a medium sized pot, add the olive oil. Let it heat up and then add the mixture of red oniond and the ginger. Fry until onion is translucent. Remove the ginger. ( Ginger is for extra flavour, please do not skip)



Next add the pepper, tomato puree and spices and stir. Fry until the pepper is well combined with the oil and the aroma is different. πŸ™‚



Next add the rice, stir well to incorporate with the sauce. Add half of the stock, cover with foil paper and then finally place the pot lid on it. Reduce the heat and let it slow cook for 25 minutes



In the meantime, get your seafood ready. (It should already be pre cleaned. I.e the vein removed from the back of the prawns) I couldnt get fresh prawns from the store, they had run out 😦 so I had to make do with pre cooked seafood. (It still turned out amazing)πŸ‘πŸ˜Š




After 25 minutes, check on the rice. Do not be tempted to turn the rice too much or else it will turn mushy. At this stage it won’t be totally cooked, add the bayleafs (see how I placed it in the pot) and then half of the remaining stock and continue to cook. Cook for another 15 minutes.




After 15 minutes add the seafood mix. Turn gently. Make sure the jollof covers the seafood. So that it can infuse properly. The aroma was amazing at this stage. All the spices,ginger and garlic all coming together. πŸ’ƒπŸ’ƒ





Cook for the last 25 minutes in a very very low heat. This will seal all the flavours. Its amazing what textures and flavours you can get from this combo.


Check on the jollof rice after 25 minutes. Add the peas for a great colour contrast. Just for 30 seconds. And that’s it all done!


Very big well done to you. πŸ˜ƒ

Doesn’t it look amazing :πŸ˜‰

Serve and enjoy

Yummy and colorful.

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Thats it from me today

I’ll catch you all later in my next post

Love Duchess O





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