Jolloff Rice Recipe

Home > Cubs > Jolloff Rice Recipe

Jolloff Rice Recipe

15 February 2017

We had wonderful evenings talking about Sierra Leone, its culture, games, language and food. We’re all staggered that the Cubs loved the spicy Jolloff Rice so much that they were asking for the recipe – and their parents have asked as well! So here it is! We made it without the Chicken (and the Cubs will explain why) but we can promise it’s fantastic with or without the meat.

Sierra Leone – International Activity

Jolloff Rice


  • 2 cups rice (long grained or medium variety)
  • 1⁄4cup groundnut oil or 1⁄4 cup olive oil
  • 1⁄2 tablespoon butter
  • 1 teaspoon dried thyme, if using fresh 2 tbsp would be perfect
  • 1⁄4 teaspoon curry powder (optional – we used it!)
  • 1 onion, sliced
  • 1 celery, diced
  • 1 green pepper, diced (remove the seeds & white stuff)
  • 2 -3 garlic cloves (as per taste)
  • 1 cup chicken breast, diced not cooked preferably, omit if vegan
  • 1⁄2 inch piece ginger, peeled and grated
  • 1 tablespoon ground paprika (smoked would be ideal)
  • 2 tablespoons cayenne, add more if you want it hotter (a few Cubs found this too hot, so you can half it).
  • 3 tablespoons tomato paste
  • 2 large tomatoes, chopped finely (or 1 small can pureed tomatoes)
  • 1 carrot, cubed
  • 1 chicken stock cube
  • 1 bay leaf
  • 2 cups chicken stock
  • 2 cups water
  • 1⁄2 cup portebello mushroom (optional – we didn’t use them)
  • Peas (You can use frozen mixed vegetables)
  • salt
  • 1⁄4cup coriander (to garnish) or 1⁄4cup parsley (to garnish)


  1. Add oil and butter in a heat resistant pot, then add the chicken breast, paprika, cayenne, onion, celery, green pepper, garlic and ginger. Saute for about 3 minutes.
  2. Add the chopped carrots next and saute for a minute with little salt.
  3. Add the tomato paste, tomatoes along with curry powder, bay leaf & thyme. Cook until tomatoes get slightly soft (about 3 minutes until you see the oil getting red). Then add frozen vegetables (we used frozen peas). Add the rice next. Saute for another 2 minutes or so.
  4. Add 3 cups of vegetable stock/water, bouillon cube, required salt,close the lid and cook until 90% cooked, for about 30 minutes.
  5. Allow the rice to continue cooking until the rice is soft. If it is not dry at this point, then switch the heat to low to allow it to dry the excess water without making the rice much softer.
  6. If rice is still still hard, add 1/4 cup water and cover with foil, which will allow it to steam through. Check back at 5 min and It should be ready. You want your rice not too soft.
  7. Garnish with coriander/parsley and serve.