This week’s recipe takes us to the West African nation of Nigeria. We will be making Jollof Rice, a deliciously spicy one-pot recipe and one of West Africa’s most famous exports! 

Nigeria is located in West Africa and shares its borders with Benin, Chad, Cameroon, and Niger. Nigeria is one of the most populous countries in the world and is home to over 250 ethnic groups, the three largest of which are the Hausa-Fulani, Yoruba, and Igbo. 

Jollof Rice

Jollof Rice is also known as Benachin in Wolof, which translates to one-pot rice. Both within and outside Nigeria, countless versions of Jollof Rice exist. 

This recipe has been shared by Bébé Voyage brand partner Dominique Olowolafe and is adapted from the recipe available from www.africanbites.com. 

Ingredients

1 medium onion


2 teaspoon minced garlic


1/2 teaspoon dried thyme


450g uncooked rice

220g canned puree tomato sauce


250ml chicken stock or water

1/2-1 teaspoon chicken bouillon


1 teaspoon salt


1 teaspoon paprika


1 teaspoon white pepper


220g carrots, peas, green beans (scotch bonnet pepper or hot pepper, optional) 

1kg chicken thighs 

2 teaspoons salt


2 teaspoons onion powder


1/2 teaspoon dried thyme or oregano 

1 teaspoon garlic powder


1 teaspoon smoked paprika


1/2 teaspoon white pepper


1/2 teaspoon cayenne pepper


1/2 teaspoon chicken bouillon powder (you may replace with salt) 

Cooking Method 

• Combine spices and mix well. 

• Sprinkle the chicken thighs with a generous amount of the spice blend.
• Add about 2 tablespoons of oil to the skillet or Dutch oven or oven-safe pot/pan. 

• Brown chicken on both sides for about 3 minutes each, being very careful that it doesn’t burn. 

• Pre-heat oven 180C. 

• 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. 

• Remove chicken from the pan and set aside. 

• Remove excess oil from the pan and leave approximately about 2-3 tablespoons of oil. 
• Add onions, thyme, garlic, and sauté until soft but not golden, about 2-3 minutes then add rice, stir for another 2 minutes. 

• Gently pour tomato sauce, and add all the remaining ingredients, chicken stock, paprika, white pepper, salt, and bouillon except the vegetables. Add chicken, bring to a boil. 

• Place in a preheated oven and cook for about 20 minutes then throw in the vegetables, cook until cooked for another 10-15 minutes. 

• Remove, let it cool and serve. 


Little Fingers Can:

2-4-years old

• Combine the spices under adult supervision, making sure they wash their hands before touching their face. 
• Rub the chicken thighs with the spice blend (remember to wash hands after!).
• Add rice to a bowl and wash, drain, and repeat.

5-7-years old

• Combine the spices under adult supervision, making sure they wash their hands before touching their face. 
• Rub the chicken thighs with the spice blend (remember to wash hands after!).
• Add oil to the cooking pan.  

• Add rice to a bowl and wash, drain, and repeat. 

• Add onions, thyme, garlic, and sauté; add the rice and then mix. 
• Add the remaining ingredients, and then add the chicken and mix thoroughly.

7+ years

• Combine spices and mix well. 

• Rub the chicken thighs with the spice blend (remember to wash hands after!).
• Add oil to the cooking pan.  

• Brown chicken on both sides without burning.
• Pre-heat oven 180C. 

• Add rice to a bowl and wash, drain, and repeat. 
 

• Remove chicken from the pan and set aside. 

• Remove excess oil from the pan.
• Add onions, thyme, garlic, and sauté; add the rice and then mix.

• Add the remaining ingredients, and then add the chicken and mix thoroughly.

• Place in the preheated oven, and after 20 minutes, add the vegetables and stir. 

Once finished, remove from the oven, let it cool and serve. 


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