How to Make Party Jollof Rice

I cannot believe this blog has been up and running for as long as it has been and doesn’t have the recipe for party jollof rice. Please forgive me dear Blog followers. Jollof rice is a dish that every nigerian chef seems to make differently. I prefer my jollof rice very spicy and tasting like party jollof rice. For the non-nigerian followers of this blog, Jollof rice is one of the favorites of Nigerians at parties, in their homes, in nigerian restaurants. You can also learn how to make it yourself now. Hope you enjoy my recipe for Party Jollof Rice.


2 Cups of Rice

7 Medium sized Roma Tomatoes

3 Cups of water

1 Clove of garlic

3 Cubes of Maggi

A pinch of Thyme

2 Teaspoons of Salt

1 Small bulb of Onion

2 Bay leaves

3 Scotch Bonnet Peppers

1 Teaspoon of dry pepper

1 Teaspoon of curry powder

1 Small can of Tomato puree

2 Cooking spoons of Vegetable Oil


*Wash rice by rubbing the rice between your palms in a bowl of water and draining the water till clear.

Blend tomatoes, pepper and garlic and bring to boil till the excess water dries up.

Chop Onions

Heat up vegetable oil and pour in chopped onions and fry. Pour in the can of tomato puree and fry.

Pour in blended tomato and pepper mix into the pot and stir in. Pour in salt, dry pepper, curry, thyme, bay leaves and maggi cubes.

Allow it to simmer on low heat for 3 minutes.

Reduce the heat to the lowest level and pour in the washed rice. Pour in the water and stir and leave on low heat for 20 minutes or till the rice is soft.

Tip: To get the party rice flavor, increase the heat on the rice and burn the bottom of the pot with the pot covered and stir the rice after 3 minutes of burning.

Stir the rice and serve with any protein of your choice.



A video I shared on Instagram recently

Jollof rice and beef Nigerian Jollof Rice and Beef

55 thoughts on “How to Make Party Jollof Rice

      1. Umm…tnx, dt is still no help though. I am Ibo, I dnt think I hv ever heard of ‘ata rodo’. Pls is there any other name. Is it that long red pepper? Or may be what we call cameroon pepper? Just wondering though. Kindly help please. Thank you.

  1. I totally disagree with the quantity of water used here cos the quantity of water required to make jollof rice depends on the rice,some rice dnt require up to that amount before its well cooked

  2. @Afrolem u are too much. have tried the Jollof Rice and Fried Rice at my Sis-in law birthday, and they all luv it. and am happy as well. i was HAPPY to tell them about Afrolem.

    1. Hi Samba, I will start putting that as many people have requested that. This will serve about 3-4 people depending on their portion size. If they are heavy eaters maybe 2 people but if they eat moderately then 3-4 people

  3. Hi there would you mind sharing which blog platform you’re working with? I’m planning to start my
    own blog in the near future but I’m having a tough time choosing between BlogEngine/Wordpress/B2evolution and Drupal. The reason I ask is because your design and style seems different then most blogs and I’m looking for something unique.
    P.S Sorry for being off-topic but I had to ask!

  4. Sorry but did you make this with washed raw rice? Because i didn’t see where you said the rice should be parboiled.

  5. have you ever put ginger in it before (a small amount)? I tried it once and I can’t remember the measurement but it was the best jollof I’ve ever made and even the caterer who made all the other food asked who made the jollof and was really impressed :(. Can’t remember what I did that day but I think its very similar to your method…I tried another method of parboiling the rice and putting it in the tomato mix but it just tasted like rice and stew kmt…was so annoyed because it was for a party!
    Any pointers will be of great help please because I’m making jollof soon and people are expecting the quality of the last time I made it. Talk about pressure lol
    ps. is the dry pepper the naija one or something else? I should have that in my freezer.
    Thanks :)

    1. I have never tried to put ginger but yay I would definitely do that. I have many versions of Jollof rice I make so I am definitely open to the ginger idea. I never really parboil the rice because the rice where I live comes already parboiled or so it says on the pack. Most rice comes parboiled anyway so that’s why I make the stew base and add the raw rice and steam it on really low heat. That way the juices cook the rice. The dry pepper is the Nigerian one but you can use more scotch bonnet peppers if you want it really spicy.

  6. Hi pls explain what dry pepper is to me and also what could I use instead of maggi as I can’t find any in my area.
    Most grateful

    1. Hi Lois, Dry pepper is blended chilli flakes or chilli powder. Instead of Maggi, you could use any seasoning. The ones sold in regular grocery stores are the Knorr chicken or beef seasoning so you can use that.

  7. It is truly a great and helpful piece of info.
    I’m glad that you shared this useful info with us. Please keep us up to date like this. Thanks for sharing.

  8. Nice post. I learn something new and challenging on blogs I stumbleupon everyday.
    It’s always useful to read through articles from other writers and practice a little
    something from other sites.

  9. If I use basmati rice how much water should I use please
    And if I wanted to cook a whole 5 kg of this what would the quantity of the ingredients be please

    1. Hello Stevie,
      As far as I know, Basmati rice would require slightly less water. However, since I haven’t used it I would say start with 1.5 cups of water and while it’s steaming, if you taste it and it’s still hard, add another half cup and steam some more till it’s cooked or add more.

    1. Hello Damola, I have tried it once with a non-stick pot, it didn’t give the same intensity of the burnt flavour but I left iton a little longer to help so you could do that but make sure you watch your pot closely.

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