Basmati Jollof Recipe – Video Recipe


This is how I make my basmati jollof rice.
This 3 minute video shows you all you need to know.



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Lose It Nigerian

By |August 10th, 2015|20 Comments

20 Comments

  1. Sarah November 11, 2017 at 8:00 am - Reply

    Can you use can tomatoes instead of normal tomatoes and if so how many cans?

    • 9jafoodie
      9jafoodie November 12, 2017 at 2:17 pm - Reply

      Canned plum tomatoes? same quantity since the tomatoes are whole.

  2. Lady J August 5, 2017 at 3:30 pm - Reply

    It was lip smacking and absolutely delicious. Thank you for making this recipe so easy to follow and friendly for all levels of cooks. Jollof is one of my favorites and I was tired of trying to find someone to make it for me. This was wonderful. I devoured the whole plate and can’t wait to enjoy the leftovers. Thank you so much.

    • 9jafoodie
      9jafoodie August 7, 2017 at 9:22 pm - Reply

      That’s awesome. Thanks for the feedback.

  3. Grace January 20, 2017 at 12:37 pm - Reply

    I keep seeing the recipe with basmatic but I need the regular jollof

  4. Mimi August 16, 2016 at 5:14 am - Reply

    Hello there! I want to ask if i want to use long grain rice instead of basmati, how much water do i add? Do i need to parboil or use it just washed?

  5. Red Mckinley August 7, 2016 at 5:57 pm - Reply

    Hi, thanks for sharing this and taking the time to make the video. A few questions.

    1. The 1 teaspoon of thyme looks like the little leaves and not 1 teaspoon of ground thyme right?

    2. From the curry looks like Indian curry and not west African curry right? Either way are they close enough that either works well?

    3. I can find Maggi cubes at Chinese, African, and Hispanic grocers. I assumed they were all the same but I can see the ones I use from a Hispanic grocer are made in Guatemala and look larger than ones I say today at a African grocer which are from Nigeria. The ones from Guatemala are 8 grams. Do you know if these are the same?

    • 9jafoodie
      9jafoodie August 8, 2016 at 8:12 pm - Reply

      Hi!
      1) correct
      2) Curry is a mix of spices. You will find it anywhere spices are sold. Curry should be used not turmeric
      3) No, those are different. Use the version from the African store .

      • Red McKinley August 9, 2016 at 4:41 pm - Reply

        Thanks! So I understand you are saying the general mix that West Africans use for curry flavor and that Indians use are close enough. Good to know. It was also good to see the video as I saw you crumbing up the Maggi cubes with your fingers. I didn’t think of that and I was wasting time dissolving it in the 2 cups of water.

        • 9jafoodie
          9jafoodie August 9, 2016 at 8:20 pm - Reply

          Awesome!! let me know how the dish turns out.

  6. onyi July 23, 2016 at 9:59 am - Reply

    maybe one day you will start adding the nutritional value section? =D

  7. Zim July 11, 2016 at 8:14 am - Reply

    Im about to try this, quick question. If I were cooking 4 cups of rice, do I add 4 cups of water also and can water be substituted for chicken/beef stock or rather not?

  8. moona May 20, 2016 at 8:37 am - Reply

    Yeah right your recipes been saving lives since 1900. Thanks for being my go to encyclopedia on recipes…its difficult to feed a hubby who loves adventure in his plate.

  9. Ola October 27, 2015 at 8:32 pm - Reply

    I made this recipe twice and it was delicious each time. Your recipe was so easy to follow and the measurements were accurate. Thank you so much!

  10. Ogunde Margaret October 2, 2015 at 8:12 am - Reply

    Hello 9jafoodie, I tried your jollof rice recipe today and it was perfect. Thank you so much, will try your egusi recipe soon ?

  11. Sharon Salu August 12, 2015 at 5:21 pm - Reply

    The nutmeg was unexpected. So was the foil, but this was very straightforward and easy to follow. Can’t wait to try it out!

    • 9jafoodie
      9jafoodie August 14, 2015 at 11:52 am - Reply

      nutmeg is definitely a secret ingredient. I first saw it in a very old book on west African cooking. the foil helps to keep the steam in the rice so you don’t need so much water (that might potentially make the rice soggy).

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