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This easy recipe is full of taste and perfect for sharing with family and friends.

Jollof rice recipe. Picture: Supplied
Jollof rice is a popular West African dish known for its rich flavour and bright red colour.
It’s a one-pot dish made with simple, wholesome ingredients like rice, steak, tomatoes, and spices.
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Jollof rice
Ingredients
- 2 tablespoons olive oil divided
- 1 pound sirloin steak cut into small chunks
- 1 onion chopped
- 2 cups long-grain white rice, rinsed
- 6 ounces tomato paste
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ teaspoons dried thyme
- ½ teaspoon crushed red pepper
- ½ teaspoon ginger
- ½ teaspoon curry powder, optional
- 3 Roma tomatoes diced
- 1 red or green bell pepper, diced, optional
- 2-3 bay leaves, optional
- 3 cups water
Method
- In a large pot over medium-high heat, heat 1 tablespoon olive oil. Season the steak with ½ teaspoon salt and ¼ teaspoon black pepper.
- Cook until browned on the outside, about 5 minutes, stirring a couple of times. Remove the steak and set aside.
- In the same pot used to cook the steak, add the onions with the remaining olive oil and cook until soft and translucent, about 5 to 7 minutes.
- Add the rice on top of the cooked onions along with tomato paste, remaining salt and pepper, thyme, ginger and crushed red pepper; stir to combine until the rice is red in colour and lightly toasted.
- Add the diced tomatoes and green pepper along with the bay leaves on top of the rice. Return the cooked steak to the pot along with the water.
- Mix all the ingredients together, bring to a boil, then reduce the heat to low, cover with a tight-fitting lid and simmer for 15 minutes, until rice is fully cooked.
- Remove from heat and allow the steam to continue cooking the rice for 5-10 more minutes.
*This recipe was sourced from feelgoodfoodie.net with permission
PrintJollof rice
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Category: side
- Method: cook
- Cuisine: Nigeria
Ingredients
Scale
-
- 2 tablespoons olive oil divided
-
- 1 pound of sirloin steak cut into small chunks
-
- 1 onion chopped
-
- 2 cups long-grain white rice rinsed
-
- 6 ounces tomato paste
-
- 1 teaspoon salt
-
- ½ teaspoon black pepper
-
- 1 ½ teaspoons dried thyme
-
- ½ teaspoon crushed red pepper
-
- ½ teaspoon ginger
-
- ½ teaspoon curry powder, optional
-
- 3 Roma tomatoes diced
-
- 1 red or green bell pepper, diced, optional
-
- 2–3 bay leaves, optional
-
- 3 cups water
Instructions
- In a large pot over medium-high heat, heat 1 tablespoon olive oil. Season the steak with ½ teaspoon salt and ¼ teaspoon black pepper.
- Cook until browned on the outside, about 5 minutes, stirring a couple of times. Remove the steak and set aside.
- In the same pot used to cook the steak, add the onions with the remaining olive oil and cook until soft and translucent, about 5 to 7 minutes.
- Add the rice on top of the cooked onions along with tomato paste, remaining salt and pepper, thyme, ginger and crushed red pepper; stir to combine until the rice is red in colour and lightly toasted.
- Add the diced tomatoes and green pepper along with the bay leaves on top of the rice. Return the cooked steak to the pot along with the water.
- Mix all the ingredients together, bring to a boil, then reduce the heat to low, cover with a tight-fitting lid and simmer for 15 minutes, until rice is fully cooked.
- Remove from heat and allow the steam to continue cooking the rice for 5-10 more minutes.
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