Perfect Cameroon Jollof Rice, Made Simple

• 3 cups parboiled rice also known as “Uncle Ben’s”
• 5 large tomatoes – blended into a puree
• 1 cup tomato sauce (8 oz or 227 g) I used a can this size
• 1 medium sized onion – chopped
• 6 large cloves garlic
• 1 inch ginger root – peeled and chopped
• ½ stalk celery – chopped
• 1 sprig parsley or cilantro – chopped
• 1 green onions – chopped
• 1 sprig basil – chopped
• ½ teaspoon white pepper (optional)
• 1 cup cooking oil I used corn oil
• 3 seasoning cubes-Maggi/Knorr (about 4g each) or three teaspoons chicken bouillon
• ½ pound beef cut into 1 inch slices
• Salt
• 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 1/2 cup
• 1 teaspoon curry powder (optional)

• To begin crafting the aromatic base, combine the fresh garlic cloves, vibrant ginger root, fragrant basil leaves, crisp celery, fresh parsley, and the optional habanero pepper (if you desire a spicy kick) into a blender. Add about half a cup of water to facilitate blending and process until you achieve a smooth, well-combined puree.
• Place your beef slices into a small pot. Pour in 1-2 cups of water, then season with a quarter teaspoon of salt, one tablespoon of chopped onions, and one tablespoon of the aromatic blended spices you just prepared. Allow the beef to cook gently for approximately 10 minutes, ensuring it tenderizes slightly. After cooking, carefully strain the meat from the stock, reserving the flavorful stock for later use. Cut the beef into small, manageable pieces, roughly a quarter-inch thick each. Lightly sprinkle a pinch of salt over the chopped beef, then add half a teaspoon of the blended spice puree. Mix thoroughly to coat the meat evenly and set it aside to marinate slightly.
• In a separate pot, measure three cups of water and bring it to a rolling boil. Add 1 teaspoon of salt (and curry powder if you’re using it, for a subtle yellow hue and added flavor) to the boiling water. Wash your parboiled rice thoroughly under cold running water until the water runs clear, then add it to the boiling water. Let the rice cook on medium heat, stirring occasionally, until all the water has been absorbed and the grains are tender. Once cooked, remove from heat, allow the rice to rest for about 5 minutes with the lid on, and then gently fluff it with a fork.
• Take a large, sturdy pot and pour in a quarter of your cooking oil. Heat the oil over high heat for approximately 3 minutes until it shimmers. Carefully add the seasoned beef from step 2 into the hot oil. Allow the meat to brown beautifully for about 2 minutes on each side, developing a rich, caramelized crust. Once browned, remove the meat from the oil and set it aside on a plate; this will be incorporated later.
• Add the remaining cooking oil to the same large pot and let it heat up again for another 3 minutes. Introduce the chopped onions to the hot oil and sauté them for about 2 minutes, stirring frequently, until they become soft and translucent. This step builds a fragrant foundation for your tomato sauce.
• Next, add the pureed tomatoes to the pot with the sautéed onions. Allow this mixture to cook down, stirring from time to time to prevent sticking, until it thickens and begins to cling slightly to the bottom of the pot—this usually takes around 10 minutes. This process deepens the tomato flavor and removes excess water.
• Stir in the tomato sauce and mix it thoroughly with the tomato puree. Continue cooking this vibrant sauce, stirring intermittently for about 10 minutes. You’ll know the sauce is ready when the oil begins to separate from the tomato mixture, rising to the surface, and the sauce no longer has a raw or sour taste, indicating it has cooked sufficiently.
• Now, incorporate your remaining blended spice mix and the white pepper (if you’re using it) into the rich tomato sauce. Stir well to distribute the spices evenly and let it cook for approximately 3 minutes, allowing the flavors to meld beautifully.
• Pour in the reserved beef stock and crumble in the seasoning cubes (Maggi or chicken bouillon). Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the stock to infuse the sauce with its savory depth.
• Add the chopped green onions to the simmering sauce and give it a good stir. Let it cook for just one minute, allowing the green onions to slightly soften while retaining their fresh flavor.
• Finally, add the chopped vegetables – carrots, green beans, and green pepper – into the sauce. Mix everything thoroughly, ensuring the vegetables are well coated with the flavorful sauce.
• Gently add the boiled rice and the browned beef into the pot with the sauce and vegetables. Working carefully, mix all the ingredients on low heat until everything is fully incorporated and the rice is evenly coated with the vibrant sauce. Take care not to break or mash the rice grains. Once combined, turn off the heat. Your incredibly delicious and perfectly cooked Jollof Rice is now ready to be served and enjoyed!

2. If you enjoy the warm, earthy notes of curry powder and prefer your Jollof to have a slightly yellowish tint, consider adding a teaspoon of curry powder while boiling the rice.

3. To reheat any delicious leftover Jollof rice, you have a couple of options: you can either gently warm it in a pot over medium heat on the stovetop, or for a superior result, place it in an oven-safe bowl and heat it in the oven. I personally find the oven method yields a better texture for reheated Jollof.

4. For those following a vegan diet, this recipe can be easily adapted. Simply substitute the beef with your favorite mushrooms or other plant-based protein options.

Nutrition Information