Jollof (Nigerian one-pot rice)

    1 hour

    This variation of the popular Nigerian rice dish Jollof is easy to prepare because it is all made in one pot. You can change out some of the veggies, and instead of beef liver, sausage and prawns, you can use other meats and seafood of your liking.

    1 person made this

    Serves: 8 

    • 700 g basmati rice
    • 3 tablespoons vegetable oil
    • 200g beef livers
    • salt and pepper
    • 200g sausages
    • 250g frozen prawns
    • 2 tablespoons butter
    • 1 large onion, chopped
    • 3 cloves garlic, crushed
    • 1 1/2 tablespoons curry powder
    • 1 teaspoons dried thyme
    • 2 teaspoons all purpose seasoning
    • 4 beef stock cubes
    • 4 bay leaves
    • 2 teaspoons chilli powder
    • 500ml chicken stock
    • 180g frozen peas
    • 2 large spring onions
    • 4 medium carrots
    • 180g frozen sweetcorn
    • 1 large green pepper

    Cook:1hr  ›  Ready in:1hr 

    1. Wash the rice thoroughly to remove some of the starch.
    2. Heat 2 tablespoon of the oil in a large pot.
    3. Lightly season the livers with salt and pepper. Fry in the oil for 2 minutes. When no longer pink, add the sausages and the prawns and cook until the sausages are no longer pink in the centre. Remove the livers, sausages and prawns and set aside.
    4. Add butter into the pot and when melted add the chopped onion and the garlic and fry until translucent but not brown.
    5. Add the washed rice and then add the curry powder. Stir until the rice and curry powder is combined.
    6. Add the thyme, all purpose seasoning, stock cubes, bay leaves, chilli powder, salt and pepper and stir it in.
    7. Add the chicken stock and enough water to cover. Leave to cook on a low heat.
    8. While the rice is cooking, mince the spring onions, carrots and pepper.
    9. Heat the remaining 1 tablespoon oil in a pan and fry all the vegetables together.
    10. When the rice is almost cooked, add the livers, sausages, prawns and vegetables and stir until well combined then leave covered to simmer until the rice is soft and all the water has been absorbed.
    11. Serve hot, along with some spicy fish or chicken.


    Be careful when adding salt as there is already salt in the stock cubes and in the chicken stock.

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