Jollof Rice Recipe

For Jollof Rice (for five servings)


  • 6 oz / (half a jar) Ẹkẹ́ Food’s Jollof Rice Paste
  • 1 cup of water or stock of choice (beef, chicken, or vegetable)
  • 1.5 cups of long-grain parboiled rice (preferred) or basmati rice 


  • ½ Onions (cut in any shape)
  • 1 Roma Tomatoes
  • 1 stick of Butter

Instruction: Over low heat, empty paste into a pot, and add water or stock. Allow to simmer for 10 mins. When the mixture starts to boil, reduce the heat completely. Pour washed rice in, stir to ensure it’s well mixed, then tightly cover the pot with aluminum foil to trap the heat which cooks the rice. Over low heat and in an aluminum foil-sealed pot, cook rice for about 20-30 mins. 

Check to ensure that the liquid is completely dry at the bottom by dipping a fork or knife in. Taste rice to ensure that it is soft. If you want the rice softer, add 1 - 2 TBSP of water, and reseal, and cook over low heat for another 10 – 15 mins. 

Remove foil. Add the chopped onions and tomatoes. Cut up butter and add. Stir the pot again and turn off the heat. Add pepper and salt to taste if needed. ENJOY!

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.