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. Related Join our listSubscribe to our mailing list and get interesting stuff and updates to your email inbox. Thank you for subscribing.Something went wrong.We respect your privacy and take protecting it seriously By e__victor|August 10th, 2015|18 Comments Leave A Comment Cancel reply Comment Sign up to our newsletter Notify me of follow-up comments by email. Notify me of new posts by email. 18 Comments 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 August 7, 2017 at 9:22 pm - Reply That’s awesome. Thanks for the feedback. Grace January 20, 2017 at 12:37 pm - Reply I keep seeing the recipe with basmatic but I need the regular jollof 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? 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 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 August 9, 2016 at 8:20 pm - Reply Awesome!! let me know how the dish turns out. onyi July 23, 2016 at 9:59 am - Reply maybe one day you will start adding the nutritional value section? =D 9jafoodie July 23, 2016 at 6:32 pm - Reply Maybe :). 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? 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. 9jafoodie May 22, 2016 at 8:50 pm - Reply Awww thank you Moona 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! 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 ? 9jafoodie October 2, 2015 at 8:56 pm - Reply yeiiii!!!! thanks for the feedback. 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 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).