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    Ola's jollof rice

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    Ola's jollof rice

    One of four recipes from Partners as part of Black History Month

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes

    Serves: 8


    1-3 scotch bonnet chillies, to taste
    1 red pepper, deseeded
    400g can plum tomatoes
    2 onions, diced
    1 tsp seasoning powder (¼ tsp each garlic granules, cayenne pepper, smoked paprika, turmeric)
    1 chicken stock cube
    3 tbsp vegetable oil
    500g long grain rice, washed
    ½ tbsp tomato purée
    1 tomato, diced
    250g frozen or fresh raw king prawns
    75g butter 


    1. Place the chillies (to taste, using 1 will be spicy, 3 will be very spicy), pepper, plum tomatoes, half the onion, seasoning powder, stock cube, 1 tsp salt and a crack of black pepper in a food processor, then blend until smooth. 
    2. Place a saucepan over a medium heat, add 1 tbsp of vegetable oil and half of the remaining onion. Cook for 2-4 minutes or until translucent and slightly caramelised. Pour in the tomato and pepper purée, cover and turn the heat down to low, then cook for 20 minutes.
    3. Place a large saucepan over a medium heat and add the washed rice. Cook for 2-4 minutes or until the rice is dry, then add 1 tbsp of oil to the pan and cook for a further 4-5 minutes, stirring continuously, until the rice makes a crackling noise. Add 100ml of water and cook until the water is absorbed, then repeat this process about 5 times, or until the rice is about 80% cooked, but still has some bite.
    4. Pour the tomato and pepper mix over the rice, add the tomato purée, diced tomato, and the final amount of diced onion, and mix together. Cover the pan and leave it over a low heat for 10 minutes, or until tender. 
    5. Place a frying pan over a medium heat. When hot add the remaining oil and the prawns. Cook for 3-4 minutes, turning once, until pink and thoroughly cooked. Season with salt and remove from the heat. Mix the prawns and 50g butter into the rice. Divide between warm plates and finish with the remaining butter to serve. 

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