Jollof Rice Recipe – Lux Edition

So after many MANY attempts of trying to make Jollof all on my own, with no one to show me, this is what I found out:

-internet aunties don’t want you to prosper and make this as nice as them, because they’re always leaving something out of the recipe 😂

So I came up with my own adapted recipe, based on traditional Ghanaian Jollof. I don’t use Maggie cubes or any weird MSG containing chemicals.

Serves 5-6

What You Need:

-2 cups of washed rice
-3 tbsps coconut or olive oil
-2 large red onions, grated
-1 large red onion, finely chopped
-2 fat garlic cloves, grated
-2 scotch bonnets, finely chopped*
-1 inch ginger, grated
-4 tbsps tomato purée
-1/2 cup frozen or tinned plum tomato
-1 tsp paprika
-1 tsp black pepper
-1 tsp curry powder
-1/2 tsp rosemary
-1/2 tsp chive
-2 bay leaves
-2 tsps sea salt
-1.5 cup water
-1/2 cup chicken/beef stock liquid

*if you want the rice to be SPICY spicy, throw in 3 scotch bonnets.

*soaking & washing the rice thoroughly removes a significant amount of starch, which makes for a lighter dish and easier digestion on the gastrointestinal tract.

*you can replace garlic with infused oil, spring onion green bits + chives for onions if you’re following the low fodmap diet.


  1. In a non-stick saucepan (don’t attempt this in anything else), heat up 2 tbsps of oil on medium heat for 2 mins. Add in the chopped onion and keep stirring until onion becomes golden and soft. Takes about 7-10 mins.
  2. Add in the tomato purée and stir continuously until the purée starts to lose the raw tomato-ey smell, you should be getting a slightly caramelised smell.
  3. Add in grated garlic, ginger, onion, scotch bonnets and the frozen/tinned tomato and keep stirring. Add in 2 tbsps of oil. Keep stirring until the raw tomato smell starts to go. You kind of want the tomato gravy to get a bit dehydrated, and you want to see the colour darkening a little. Turn the heat down to medium-low to avoid burning if necessary.
  4. Add in all the herbs & spices and keep stirring. You should be able to smell the spices & herbs releasing their aroma.
  5. Add in washed rice, making sure the liquid coats the grains really well. Keep gently stirring until the liquid from the gravy pretty much disappears. Add salt now.
  6. Add in 1 cup of water + .5 cup liquid stock and make sure all is well combined.
  7. Once there isn’t much liquid left, cover pan with parchment paper & cover with lid. Reduce to low heat, cook for 45 mins.
  8. Fluff with a fork.

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