Cameroon Beef Jollof rice – a popular West African one-pot dish that is bursting aromatic with flavors topped with mixed veggies and wide variety or protein for an incredible easy and hearty meal in a bowl!
Jollof rice is a legendary one-pot dish that’s ubiquitous in Nigeria and popular elsewhere in West Africa. It is a fairly easy dish to make anywhere in the world because the ingredients are easy to find. As with most African food each country, region and even households have put their own imprint on the recipe- from mixed vegetables to various choice of meat/ chicken or even a vegetarian style.
Jollof rice has a tendency of sticking to the pot and producing a burnt taste .There has been fierce dispute about what makes, Jellof rice unique some say it is the burnt taste others fiercely disagree- it just the combination of ingredients which makes for a great tasting meal.
I prefer making jollof rice partly on the stove, then finishing it in the oven, although it takes a bit longer to cook, I find the even heat turns out a better product and minimizes the burnt taste.
This is the basic recipe which consists of: rice, onions, tomatoes, pepper and meat. Onions is fried until translucent (2-3 minutes). Then tomatoe sauce and paste is slowly added to the onions. To reduce the acidity or sour taste of the tomato sauce it is simmered for 10 -15 minutes followed by the addition of rice. While the rice is cooking over medium heat stock is added careful little at a time to be absorbed by the rice to produce very tasty and fluffy Jellof rice.
Don’t let this simple, quick and straightforward versions of the classic Jellof rice fool you — it has tons of flavors. This dish becomes even more flavorful after it sits for a while, and it’s delicious at room temperature.
Jellof Rice
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Ingredients
- ½ pound meat
- 1 medium onion
- 1 tablespoon Chicken bouillon
- 1 tablespoon garlic salt
- 1 teaspon paprika
- 2 tablespoon tomato paste
- 18 ounce canned tomatoes
- 3 cups water or stock
- 3 cups rice
- 1 pound peas and carrots
- Salt and pepper to taste
Instructions
- Boil meat with salt, pepper and some chopped onions in a medium pot until tender. It will take approximately 30 to 40 minutes depending on the meat (chuck, round, shank). I used the chuck for this recipe so I had to boil it for about 35 minutes. Reserve the stock for later use.
- Add oil to the Dutch oven or oven safe pot/pan and fry the onions until soft but not golden, about 5 minutes. Include some bouillon.
- Then, add the meat and continue frying the onions and meat for 3 minutes.
- Next add tomato paste and sauce. Frequently stir the pot to prevent the sauce from sticking to the pot.
- Add salt, paprika and bouillon according to preference with about 2 cups of stock. Stir occasionally.
- Bring to a boil and let it simmer to blend all the flavors and reduce acidity of the tomato sauce. Approximately 20 minutes.
- Put the rice into a large bowl, cover with cold water and use your hands to wash the grains. Tip the water out then repeat twice until the water runs clear.
- Add the rice to the pan with some stock/water - 1 cup. Let it simmer for 5 minutes with lid on.
- Place the pot of rice in the oven. Add remaining peas and carrots. let it bake for about 10-15 minutes until tender.
- Serve warm.
Nutrition Information:
Rosanna says
This recipe did not turn out well for us. There were so many details missing, like what temperature should the oven have been at? When do you put in the garlic salt? Do you chop the meat? I had to use a lot more liquid, the rice was still crunchy, and this was bland. Seems that a review with someone who never made this would help.
Immaculate Bites says
Hi Rosanna! Sorry it didn’t turn out well for you. Here are some tips that I hope will help…
There are 2 ways to cook Jollof Rice, baking and stove-top method. In the baking method, you need to preheat the oven at 350℉. While preheating the oven, you can start mixing all the ingredients together in a baking pan ( make sure that they are properly mixed) then cover with aluminum foil and cook for 75 minutes.
Stove-top method: you can add the garlic powder during step 2 which is sauteing onion, thyme, and garlic until they become soft and translucent.
If you want to add meat, it’s better to cut them into small pieces before stir-frying so that they will cook evenly. Then mix it with jollof rice. You can also adjust the seasoning by adding salt when you fluff the rice.
Christine T says
So does it cook in the oven for 15 or 75 minutes? And I wish I would have read the comment about the tomato sauce vs canned tomatoes prior to the instructions. You might consider updating the recipe if you can edit it.
Imma says
Sorry for the confusion. The instructions say to bake it for 10-15 minutes. I will definitely look into updating the recipe to make it clearer. Thanks for your comment.
BetsyML says
Can this be made in a crockpot slow cooker?
ImmaculateBites says
Yes cook on High for about 1 1/2 to 2 1/2 hours, stirring occasionally.
Chan says
I made this without the meat. Still a big success. We loved this dish and my son who is quite picky couldn’t get enough. YUM!!!
ImmaculateBites says
Glad your little one enjoy it .Kids dig Jollof rice
LB says
I am cooking it now . Had to use foil container. I covered it tightly and added more water/broth. It is still not fully cooked, even after 15 minutes in the oven. Any suggestions?
ImmaculateBites says
You just have to continue cooking tightly covered .Sorry, I can’t really offer much more without actually being there
Henry says
Everyone I cook the rice it comes out crunchy. I don’t understand what’s happening.
ImmaculateBites says
Make sure you use enough liquid,and tightly cover.
Priscilla gaisie says
Isn’t Ghanaian jollof rice supose to be more orange looking… richer?*
ImmaculateBites says
Not really, it all depends on the individual, and spices used- more canned tomatoes and tomato paste would gives it that rich color.
Diana says
No – it does not depend on the ingredients because Ghanaian Jollof has the same basic ingredients. I am Ghanaian and I cook this stuff nearly every week 🙂
I love your recipes but the Jollof is not quite right.
The addition of peas and carrots is not Ghanaian either I am afraid but as I say I love everything else!
Edith says
She didn’t say this was a Ghanaian jollof rice. I am Liberian and we have mixed veggies in ours. So yes I think it does depends on who is making it and what they put in it. I haven’t tried the recipe but it looks similar to how I make mine. I found your site looking for fufu recipes and have loved it. There are so many things I want to try. Thank you for sharing!
ImmaculateBites says
Thanks Edith! Glad someone else sees it the way I do.
Kwame Boafo says
I’m Ghanaian too. The richer color actually, depends on the ingredients. The addition of peas and carrots is a variation from the norm, but I find that it further reduces the acidity of the tomatoes and gives the jollof a smoother and more subtle taste.
Angelia says
I have a feeling this is my new fave food site !!! My hubby is Ghanian and very picky. I hope he loves this rice as much as I do. Thanks for this delicious easy recipe for a dish that can be very finicky. I will be sharing your site with my cooking buddies. My next food to try is Puff Puff! Thanks again!
ImmaculateBites says
Hi Angelia! Thanks for sharing the site – really appreciate it! I know hubby it going to love this as much as you do.
Dace says
In ingredient list you have can of tomatoes, but in the instructions you have tomatoe sauce.
ImmaculateBites says
Dace, it is canned tomato sauce.
Victoria says
I am pretty stoked about this right now. I had jollof rice in Ghana a few years ago and loved it. I have been dying to find a good recipe! Can’t wait to try this!!
ImmaculateBites says
Victoria, you are going to love this recipe. There is an even easier version of jollof rice this one here.http://africanbites.com/?p=7386. Let me know how it works for you!
Ces says
I also started making moi moi every Sunday. And my picky eaters love it. Let’s not even talk about the plantain porridge I made last night with dried fish and vegetables. Your presentations are inspiring.
ImmaculateBites says
Thanks Ces is always good to get warm feedback!
Ces says
So I’m typing with my left hand while eating the best jollof rice ever. Thank you so much. I’ve sent a link to everyone I know who loves cooking and eating.
Amalia says
This came out perfect! Now am going to try the oven jollof rice and see which one I like best!
ImmaculateBites says
Do tell Amalia. Thanks for the feedback!
Tony_K says
Could this recipe be modified or changed as to be cooked entirely in an oven? If so what would the cooking time be?
Thanks
Africanbites says
Tony, I have never tried cooking jellof rice entirely in the oven because you need to cook the tomatoes sauce first.What you can do is cook the sauce on stove and then cook the rest of the recipe in the the oven, with the required amount of water . It would take approximately 50-60 minutes or more in a covered dutch oven.
kelsey says
Can i bake the rice in a foil pan because I do not have a safe oven pot. Again, is the rice going to be moist after baking because I don’t want it to be too dry.
Africanbites says
Yes you can bake it in a foil pan, however, make sure it is covered tightly.Be sure to include enough water/stock when placing the rice in the oven.