Recipe – Homemade Organic* Jollof Rice

£1.09/Person

Recipe – Homemade Organic Jollof Rice (£1.09/Person)*

I intend for this jollof rice recipe to be as helpful as possible and to also provide a few helpful tips along the way. Right.. let’s go!


Key Facts:

  • Serves 4
  • Time: 1 hour (Prep: 15 mins, Cooking: 45 mins)
  • Difficulty: Medium
  • This is how I make my jollof rice, but it’s worth knowing that everyone makes it slightly differently.

Ingredients (Cost £1.09 Per Person)*:

  • 300g Organic Long-Grain White Rice (Or Brown rice; not basmati rice) – 81p (£1.35 for 500g from Tesco)
  • Water 
  • 100ml Rapeseed Oil (You could also use Sunflower, Coconut, Palm Oil; not Olive Oil) – 30p (£1.50 for 500ml from Tesco)
  • 1 Organic Medium Onion – approx. 16p (63p for 500g/approx. 4 onions from Lidl)
  • 1 Organic Large Red ‘Bell’ Pepper – 67p (2 Peppers for £1.34 from Asda)
  • 400g Organic Chopped Tomatoes – 80p (80p for a 390g carton from Tesco)
  • 1 Organic Carrot – approx. 7p (Currently 49p for 700g at Tesco)
  • 1 Kallo Organic Low Salt Vegetable Stock Cube (10g) – 20p (£1.20 for 6 cubes from Tesco/Sainsburys/Waitrose)
  • 1 level teaspoon (approx. 4g) Sea Salt – approx. 3p (89p from Aldi for 110g)
  • 1 heaped teaspoon (approx. 4g) Organic Curry Powder – approx. 22p (£1.99 for 37g from Waitrose or you could source from your local wholefood store)
  • 1 level teaspoon (approx. 2g) Organic Dried Thyme – approx. 34p (£1.69 for 10g from Waitrose or you could source from your local wholefood store)
  • 1 level teaspoon (approx. 2g) Organic Bay Leaves – approx. 76p (£1.89 for 5g from Waitrose)
  • (Optional Heat)* – 1/2 Scotch Bonnet (a type of chilli pepper, if you don’t like ‘hot’ food, you may want to omit this)
  • (Optional Spices)* – Add any others spices and herbs to your liking. I like to add no more than a level teaspoon of each of the following: basil, onion powder, garlic powder, parsley, nutmeg, paprika.

*Not included in the per person cost calculation

Equipment:

  • 2 Pans
  • Stirrer
  • Knife
  • Tin opener (tin)/scissors (carton)
  • Blender
  • Teaspoon

Method:

  1. Weigh out approx. 300g of long-grain rice (not basmati) and put in a large pan. Cover with water and put on a medium-high heat.
  2. De-skin and chop up a white onion into smaller chunks (e.g quarters). De-seed and chop up a red pepper. De-skin the carrot and chop into large chunks. Tip: Put the excess veg into a container in the freezer and use to make your own vegetable broth at a later date (instead of buying one ready made). 
  3. Add 100ml of oil (sunflower/rapeseed/coconut/palm oil) to a large pan and put on medium-high heat. Tip: Use vegetable oil with palm oil, as using palm oil on its own is very expensive but still needed to add to the flavour of the jollof rice. 
  4. Add the chopped onion, chopped pepper, chopped carrot, scotch bonnet (if using), 400g chopped tomatoes into a blender (I use NutriBullet). Blend until smooth in consistency.
  5. Add the blended mixture to a container big enough to contain it all.
  6. When the oil in the large pan is starting to make some noise (spitting/bubbling noises), put some marigold gloves on for protection from the very hot oil (ensure your skin is well covered). Now in a controlled manner, (reasonably) quickly pour in the blended mix. Tip: Not too quick, not too slow is best (should pour it all out within a few seconds). Just be careful as you are dealing with oil. Protection is key.We don’t want you getting burnt! We fry the ‘onion stew’ in this way to give it a distinct taste that jollof rice is known for.
  7. Boil some water in a kettle. Add into the container (previously used to contain the blended mix) the following: 1 vegetable stock cube, 1 level teaspoon sea salt, 1 heaped teaspoon curry powder, 1 level teaspoon thyme, and any other spices listed that you may like to use. Tip: You can add any herbs you like and omit any of the ones I listed that you don’t like. As a starting point you could use these ingredients the first time and then when you cook it again experiment a bit more with flavour.
  8. Add the boiling water from the kettle to the container and use a fork to mix the herbs well and ensure no lumpy parts. When ready, add this to the tomato stew and stir the well to ensure an even mix.
  9. Turn off the heat for the pot of rice. Drain the excess water away. Use a large spoon to carefully add the rice to the tomato stew, one spoonful at a time. Stir well. Turn to a low-medium heat.
  10. When the rice is soft (to your liking, taste test is helpful) and most of the water content has been absorbed (should take 20-25 minutes), turn off the heat and leave to rest for a few minutes. Tip: If the rice is not cooked, but the water content has gone down/the rice is sticking to the bottom of the pan, add more water. 
  11. Dish up and enjoy! Tip: Jollof rice works well as both a main and a side. I really enjoy jollof rice with a fish fillet (salmon/haddock) and some peas/sweetcorn. Also works well with fried plantain.

P.S. If you have any leftover, put it in an airtight container in the fridge. It will be good for at least 2 days.


Hopefully I have managed to show you it doesn’t have to cost you an arm and a leg to eat delicious organic food everyday and not just as a one-off.

Prices correct at the time of publication.

Have you made jollof rice before? Have you tried this recipe? I would love to know your thoughts and any suggestions for improvement in the comments below.

Written by Robyn Elms

My aim is to help the world in any way I can. Awareness is the first step to positive change. That’s what I am trying to achieve with my blogs.

Stay Beautiful, Be Positive Peeps!

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