Jollof Rice is a unifying dish across West Africa. The signature red colour and depth of flavor makes the dish beautiful and mouthwatering. Recipe brought to us by Tribes Catering.


3 Cups Rice
4 medium-sized bell peppers
2 medium-sized tomatoes
2 small-sized onions
135ml tomato paste
1/2 teaspoon salt (or to taste)
1 tablespoon Knorr bouillon (or to taste)
1 teaspoon White pepper
1 teaspoon ground thyme
100ml Canola oil
3 cups Water 


Blend the bell pepper, tomatoes and 1 onion to a smooth paste, and bring to a boil. Let the water evaporate completely and set aside
Wash the rice with some salt and warm water, set aside in a sieve to drain the water
Put the oil in a pot and add the other  onion, sliced, and let it fry a little
Add the boiled pepper paste as well as the tomato paste and let it fry
As it is frying, add your other spices and salt, then stir together.
Then add your rice and stir so it gets mixed well with the sauce
Add the water, stir and let it boil for about 10 mins on high heat.
Stir, reduce the heat to medium and let it boil for another 10 mins
Stir again and check if soft. Before covering it this time, cover it with foil paper and reduce the heat to low. Leave for another 10 mins
Check, your jollof rice should be ready. If the soft consistency you desire has not been attained, cover again and let it simmer for 3 to 5 mins
(Optional)- you can add sliced onions and tomatoes again to garnish.
Your jollof is ready to be served with any protein of your choice and salads as a side.
Bon appetite!

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