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Cameroonian Jollof Rice

Updated: Feb 20, 2022

Cameroonian jollof rice is a flavor-filled, one pot, tomato base rice dish prepared with long grain rice, spices and herbs, mixed vegetables, sauteed onions and peppers. It’s a simple dish that will have your family and dinner guests thinking you spent hours in the kitchen to prepare this mouth-watering dish. Growing up mom preparing jollof rice meant one of two things; either we were hosting a dinner party or heading to one. My mom always said, if there’s one thing, she’ll be certain of is that her family had good rice to eat regardless of where we were. This often meant, she prepared the rice, and also more memories of me eating this incredible dish. Imagine my surprise when I grew up and realized how simple it was to prepare for my own family.

Grocery List

Parboiled rice

Vegetable oil

2 Roma tomatoes

1 Red bell pepper

1 Green bell pepper

1 Yellow bell pepper

1 Orange bell pepper

Fresh Basil

Celery stalk

Mixed Vegetables

Chicken bouillon

Curry powder

Green onions

1 Onion

1 Ginger

1 Garlic


Mixed Peppercorn

Chicken broth


Blend 2 roma tomatoes (diced)

¼ Red bell pepper (diced)

2 whole celery stalks

6-8 fresh basil leaves

2 tbs chicken bouillon

4 garlic cloves

1/2 inch garlic

1 green or yellow habanero pepper for small thunda fiya tongue (optional)

1-1/2 cup water

Garlic powder

Onion powder

Butter (optional)

Sautee your vegetables so everyone complements your dish. This is where the magic happens!

  • In a skillet, add 2 tablespoons vegetable oil and toss in ½ onion (diced)

  • Add ¼ each of red, green, orange and yellow bell pepper (diced)

  • 4-6 sliced green onion stems

  • Sautee until onions and peppers are tender yet crisp

  • Add 1 cup mixed vegetables 1 tsp curry powder, ¼ tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, ¼ tsp chicken bouillon, 2 basil leaves (minced), 1 tsp mix black peppercorn.

  • Stir-fry until seasonings have evenly dispersed.

Behind any good pot of jollof rice is a thrice washed bowl of rice. My favorite rice to use for this dish is parboiled rice by Mademoiselle. Washing the rice until it is free of the filmy starch allows for a mush-less rice consumption experience.

  • Wash 3 cups of parboiled rice until water is clear (approximately 3 times)

  • Drain rice in strainer (small pores)

  • On medium heat, warm ¼ cup oil (1 tbs butter optional) and add rice once warm

In this portion of the recipe, abeg, please allow your own tastebuds to guide you as measurements are in Cameroonian units of measurement, ie, eye measurement.

  • Add 1 tbs curry powder

  • Add ½ tbs paprika

  • Add 1 tbs chicken bouillon

  • Add 1 tbs mixed peppercorn (black pepper will do)

  • Stir fry for about 7 minutes, then add the sauteed mixed vegetables. Stir fry until the oil begins to dry out, then add liquid mixture about a ½ cup at a time.

  • Repeatedly add blended mixture until finished, then use chicken broth to continue to cook the rice, allowing time to steam with a closed lid until rice is fully cooked to your preferred texture.

  • Allow to cool for 10-15 minutes before serving

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