This is the way my mother taught me to make Cameroonian Jollof Rice, often called Cameroonian Jellof Rice. Follow this method and you’ll get flavorful, attractive Jollof every time.
If Jollof Rice has been challenging for you, don’t worry — this version will simplify things. And if you’re already confident, these tips will take your Jollof to the next level.
Jollof Rice is West Africa’s beloved rice dish: rice cooked with tomato sauce or tomato paste, seasoned with spices and aromatics. It’s widely loved across Cameroon, Nigeria, Ghana, Senegal, Gambia, Sierra Leone and many other countries. So popular, in fact, that August 22 is celebrated as World Jollof Rice Day.
Preparation styles vary by country. Nigerian Jollof differs from Cameroonian Jollof, and Ghanaian Jollof has its own signature as well. Those differences spark the friendly online “Jollof Wars” where fans claim their version is best.
In Cameroon there are several approaches. The common method cooks rice directly in the tomato sauce with stock. My mother, however, taught me a different and excellent method: cook the rice separately, prepare the tomato base separately, then combine them. It may sound unusual, but it prevents sticking and burning and preserves the bright flavors of the spices and vegetables.
The first time I tasted rice made this way was during my confirmation celebration in high school — my mother brought a huge cooler of it and it was unforgettable. When I returned home she taught me how to make it, and I’ve stuck with her method ever since.
Because the rice is boiled separately, the herbs and spices keep their aroma and the vegetables remain vibrant and slightly crisp. The result is savory, garlicky, meaty, and satisfying.
I’ve served this Jollof at family gatherings and to friends from different backgrounds — it always gets great reactions. A guest once said it was the best rice she’d ever tasted. My Ugandan friends’ children nicknamed it “the nice rice” because they never get enough of it.
Go ahead — make “the nice rice.” You’ll be glad you did.
Serving
Cameroonian Jollof Rice is delicious on its own, and pairs well with:
Lettuce Salad
Sweet Fried Plantains
Mango Avocado Salsa
Crispy Baked Chicken Drumsticks
Baked Dry Rub Chicken Wings
Baked Dry Rub Ribs
Check out some other rice recipes:
- Rice and Beans
- Coconut Fried Rice
- Steak Fried Rice
- Beef Fried Rice
More Jollof Rice Recipes
Nigerian Jollof Rice
Jollof Rice With Chicken
Jollof Rice With Shrimp
More Cameroonian Recipes
Cameroonian Snails Recipe
Folere Drink (Cameroonian Hibiscus Drink)
Cameroonian Spaghetti Omelette Sandwich
Fried Pork And Plantains
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Cameroon Jollof Rice Recipe: Easy Method
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Ingredients
- 3 cups parboiled rice (also known as “Uncle Ben’s”)
- 5 large tomatoes, blended into a puree
- 1 cup tomato sauce (8 oz / 227 g)
- 1 medium onion, chopped
- 6 large garlic cloves
- 1 inch ginger root, peeled and chopped
- ½ stalk celery, chopped
- 1 sprig parsley or cilantro, chopped
- 1 green onion, chopped
- 1 sprig basil, chopped
- ½ teaspoon white pepper (optional)
- 1 cup cooking oil (I used corn oil)
- 3 seasoning cubes (Maggi/Knorr) or 3 tsp chicken bouillon
- ½ pound beef, cut into 1-inch slices
- Salt, to taste
- 1 habanero pepper (optional)
- 2 medium carrots, chopped (about 1 cup)
- 1 handful green beans, chopped (about 1 cup)
- ½ large green pepper, chopped (about ½ cup)
- 1 teaspoon curry powder (optional)
Instructions
- Combine garlic, ginger, basil, celery, parsley and the habanero (if using) with ½ cup water in a blender and puree.
- Place the beef in a small pot with 1–2 cups water, ¼ teaspoon salt, 1 tablespoon chopped onion and 1 tablespoon of the blended spice. Cook for 10 minutes, then strain the meat, reserving the stock. Cut the beef into small pieces, sprinkle a pinch of salt and ½ teaspoon of the spice puree, mix and set aside.
- Bring 3 cups water to a boil with 1 teaspoon salt (add curry powder if using). Rinse the rice and add to the boiling water. Cook on medium until the water is absorbed. Let rest 5 minutes, then fluff with a fork.
- In a large pot heat ¼ cup of the oil on high for about 3 minutes. Add the seasoned beef and brown for about 2 minutes per side. Remove and set aside.
- Add the remaining oil and heat for 3 minutes. Sauté the onions for about 2 minutes until translucent.
- Add the pureed tomatoes and cook, stirring occasionally, until they begin to stick to the bottom of the pot (about 10 minutes).
- Add the tomato sauce and cook together with the puree, stirring occasionally, about 10 minutes or until the sauce separates from the oil and is no longer sour.
- Stir in the blended spice mix and white pepper (if using) and cook about 3 minutes.
- Add the reserved beef stock and seasoning cubes, simmer for about 5 minutes.
- Add the green onions and cook for one minute.
- Add the chopped vegetables — carrots, green beans and green pepper — and mix well.
- Fold in the boiled rice and the browned beef. Mix gently on low heat until everything is combined, taking care not to break the rice. Turn off the heat — your Jollof is ready.
Notes
1. You can add sweet corn and peas if you like.
2. Add 1 teaspoon curry powder while boiling the rice for a mild curry flavor and slightly yellow color.
3. To reheat leftovers, warm on the stove over medium heat or heat in an oven-safe dish in the oven. The oven method keeps the texture better.
4. To make this vegan, substitute mushrooms for the beef.
Nutrition
Additional Info
*This recipe has been updated.