Ah! You’re looking for Nigerian Jollof Rice with large pieces of meat—a classic party-style dish, rich, spicy, and full of flavor. Here’s a detailed recipe to get that authentic taste:
Ingredients (Serves 4–6)
For the meat (chicken, beef, or goat):
- 2–3 lbs large pieces of meat (chicken quarters, beef chunks, or goat)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1–2 tbsp vegetable oil (for frying or searing)
For the Jollof rice:
- 3 cups long-grain parboiled rice, washed and drained
- 1/4 cup vegetable oil
- 1 large onion, chopped (divide into half for meat and half for rice)
- 1 red bell pepper, chopped
- 1–2 cups tomatoes (fresh or canned)
- 3–4 tbsp tomato paste
- 2–3 Scotch bonnet peppers (or habanero), blended
- 2 tsp thyme
- 2 tsp curry powder
- 2 bay leaves
- 4 cups chicken or beef stock (or water)
- Salt and pepper to taste
Optional garnish: fried plantains, steamed vegetables, or sliced onions
Instructions
1. Season and Cook the Meat
- Season meat with salt, pepper, paprika, and garlic powder.
- Heat oil in a large pot or skillet and brown the meat on all sides.
- Add half of the chopped onions, cover, and simmer on low heat for 20–30 minutes (or until tender).
- For extra flavor, you can fry the meat until golden and crispy before adding to the rice.
2. Prepare the Tomato Base for the Rice
- Blend tomatoes, red bell pepper, and Scotch bonnet peppers until smooth.
- Heat 1/4 cup oil in a pot, sauté the remaining onions until translucent.
- Add tomato paste and fry for 2–3 minutes.
- Add blended tomato mixture and cook for 10–15 minutes, stirring occasionally until it reduces and the oil separates from the tomato.
3. Cook the Rice
- Add washed rice to the tomato base and stir until each grain is coated.
- Add thyme, curry powder, bay leaves, salt, and pepper.
- Pour in stock or water (just enough to cover the rice by about 1 inch).
- Cover and cook on low heat for 20–30 minutes. Stir occasionally to prevent burning.
4. Combine Meat and Rice
- Once the rice is almost cooked, nestle the cooked meat pieces on top.
- Cover and allow the rice to finish cooking and absorb flavors for 10–15 minutes.
5. Serve
- Fluff rice gently, plate with large meat pieces on top.
- Optional: serve with fried plantains, sliced onions, or steamed vegetables.
💡 Tips for Authentic Nigerian Jollof:
- Use parboiled long-grain rice to avoid mushy Jollof.
- Frying the tomato base well before adding rice gives that signature reddish color and rich taste.
- Avoid stirring too much once rice is cooking—this helps prevent it from breaking.
- For smoky flavor (party Jollof style), allow the rice to slightly stick to the bottom of the pot for a “bottom rice” effect.
If you like, I can also give a shortcut one-pot version that cooks the meat in the rice itself, so everything is infused with flavor and saves time.
Do you want me to do that?
