Hi everyone 👋,
Today, I’m taking you on a little trip to West Africa to discover a dish that’s as popular as it is delicious: Jollof rice with chicken, served with a fresh and colorful salad. This iconic dish, loved across countries like Senegal, Nigeria, and Ghana, is often found at family gatherings, celebrations, or simply as a comforting Sunday meal.
Every cook has their own personal touch, and that’s what makes Jollof rice so special. In this post, I’ll share a simple yet flavorful version that’s easy to make — even if you’re new to African cooking. Get ready to take your taste buds on a journey! 🍛🥗
• Ingredients
• For the Jollof Rice:
2 cups of basmati or long grain rice
1/4 cup vegetable oil
1 medium onion (finely chopped)
1 red bell pepper (finely chopped)
2 fresh tomatoes (blended or chopped)
1/4 cup tomato paste
1–2 chili peppers (to taste)
1 teaspoon fresh ginger (grated)
1 teaspoon garlic (crushed)
2–3 cups water or broth
1–2 teaspoons salt (to taste)
1–2 teaspoons black pepper
1 teaspoon thyme
1 teaspoon bay leaf (optional)
• Fried Plantains (Alloco)
• Ingredients:
2 ripe plantains
Oil for frying
Salt (to taste)
• Vegetable Salad
• Ingredients:
1 cucumber (diced)
1 carrot (grated)
1 tomato (diced)
1/2 cup corn (canned or cooked)
1/4 cup mayonnaise (or to taste)
A bit of lemon juice (for seasoning)
Salt and pepper (to taste)
• Grilled Chicken
• Ingredients:
4 pieces of chicken (thighs or wings)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper (to taste)
• Instructions
• Jollof Rice Preparation
- Rinse the rice under cold water until the water runs clear. This helps remove excess starch.
Let the rice sit for 30 minutes, then drain.
- Make the sauce:
In a large pot, heat the vegetable oil over medium heat.
Add the chopped onion and sauté until translucent.
Stir in the red bell pepper, then the ginger and garlic. Sauté for a few minutes.
Add the chopped tomatoes and tomato paste. Cook until the excess water evaporates and the sauce thickens.
- Add spices:
Add salt, black pepper, thyme, bay leaf (if using), and chili peppers. Mix well.
- Cook the rice:
Add the rinsed rice to the sauce and stir well to coat the grains.
Add 2–3 cups of water or broth, making sure the liquid covers the rice by about 2 cm.
Bring to a boil, then reduce heat to low and cover. Simmer for 20–30 minutes until the rice is cooked and all the liquid is absorbed. Do not lift the lid while cooking.
- Finish:
Once cooked, remove from heat and let rest, covered, for 10 minutes.
Fluff the rice with a fork before serving.
• Grilled Chicken Instructions
- Marinate:
In a bowl, mix olive oil, garlic powder, paprika, salt, and pepper.
Add the chicken pieces and coat well. Let marinate for at least 30 minutes (longer if possible).
- Cook:
Preheat a grill or pan over medium heat.
Cook the chicken until golden brown and fully cooked through (about 6–8 minutes per side, depending on the size of the pieces).
• Fried Plantains (Alloco) Instructions
- Prepare the plantains:
Peel and cut the ripe plantains into diagonal slices about 1–2 cm thick.
- Fry:
Heat oil in a deep pan over medium heat.
Once hot, add the plantain slices in a single layer. Do not overcrowd the pan.
Fry until golden on both sides (about 2–3 minutes per side).
Remove and drain on paper towels. Sprinkle with salt.
• Vegetable Salad Instructions
- Mix the ingredients:
In a large bowl, combine the cucumber, carrot, tomato, and corn.
- Season:
Add the mayonnaise, a splash of lemon juice, salt, and pepper. Mix gently to coat the vegetables.
- Plating the Dish
Place the Jollof rice on a plate.
Add the grilled chicken pieces.
Add the fried plantains on the side.
Finish with a portion of vegetable salad.
Enjoy your meal! 🍽️
