- Rice2 Cups
- Red Kidney Beans1/2 CupsIf you are using dried kidney beans, make sure you soak overnight before cooking. Substitute with African Honey Brown Beans or Black-Eyed Peas
- Tomato5 PiecesSmall to Medium Sized Tomatoes
- Pepper12 PiecesI used a mix of 7 chilli pepper (locally called shombo) and 5 habanero pepper (ata rodo)
- Tomato Paste2 1/2 TablespoonsUse a good tomato paste, preferably a local Nigerian brand. I recommend Gino Tomato Paste
- Red Onions2 Pieces1 Medium Sized to be blended and 1 small sized to be chopped
- Curry Powder1 1/2 Teaspoons
- Beef or Chicken Stock1 3/4 CupsOr as required. I didn't have any stock so I added 2 cups of water to a pot, added 1 Beef Bouillon / Seasoning cube, 1/2 teaspoon salt or to taste, 1/2 teaspoon curry powder and 1 teaspoon chilli powder, a little onions and 1/2 teaspoon thyme and boiled for about 15 minutes. If you don't have stock, this is a great substitute.
- Thyme3/4 Teaspoons
- Garlic Powder3/4 Teaspoons
- Ginger Powder1/2 Teaspoons
- Bay Leaves4 Small LeavesOr 2 regular sized leaves
- Vegetable Oil1 to 1 1/2 Cups
- Salt and Bouillon / Seasoning CubeI used Knorr Chicken Cube. To taste
- White Pepper1 Teaspoons
An authentic Nigerian Party Jollof Rice paired with beans and served with prawns. I have a party jollof recipe here, this is an updated recipe.
Prepare The Beans
1. If you are using dried kidney beans, soak it overnight then drain the water.
2. Add water to a pot, add the beans, boil on high heat for about 15 minutes then lower the heat and boil the beans until it is done. This should take about 45 to 50 minutes. Drain any water off the beans and set the cooked beans aside.
**Most packs of dried kidney beans come with instructions, you can also cook according to pack instructions.
Prep For The Jollof Sauce
1. Wash the tomatoes, one medium onion and peppers. The chilli pepper (shombo) has seeds so remove all the seeds. Chop the small onion.
2. Blend the tomatoes, peppers and onion together until smooth.
3. Put the blended puree in a pot and steam until the puree thickens and there is no liquid left in the puree. Set the steamed puree aside.
Prepare The Rice
1. Wash the rice thoroughly to get rid of starch, then add water to a pot and parboil the rice for about 10 minutes. The rice should still be firm and not cooked at all after parboiling.
2. Then bring down the parboiled rice and wash it thoroughly with cold water (preferable straight from the fridge) for about 3 to 5 minutes until you get rid of most, if not all the starch. Washing / blanching in cold water will also stop the cooking process of the rice. Set the parboiled rice aside.
**Getting rid of starch in the rice is a great step towards having non sticky, non gummy jollof rice
Finally, prepare the jollof rice and beans…
1. Add vegetable oil to a pot, heat up, add the onions, fry for about 3 minutes, then add the tomato paste.
2. Stir and fry for about 2 minutes, then add the steamed blended puree.
3. Stir, cook for about 2 minutes then season with salt and seasoning cube to taste, curry powder, thyme, ginger powder, garlic powder, white pepper and the dried bay leaves.
4. Stir in the seasoning and cook the sauce until it is done. You will know it is done when the oil comes up. This should take about 10 to 15 minutes. If at any time during the cook time you find that the stew is drying up, add in a little beef stock or water to supplement on liquid.
5. When the sauce is cooked through and tasty enough, add the beef stock, simmer for about 2 minutes then add in the cooked beans and parboiled rice. I had about 2 cups of rice so I added about 1 3/4 cups of stock.
***The amount of stock you add at this point will determine how well your rice would turn out. If you add too much, you will end up with soggy jollof and beans. So add only just enough to cook the rice until done. Nothing extra.
6. Taste for salt and adjust taste if necessary (you may have to add in some more salt and seasoning cube since you are putting in unsalted rice and beans).
7. Stir, cover the pot so it is airtight and on low heat, let the rice cook until it is soft and done and there is no liquid left in the pot.
***Don’t cook on high heat otherwise your jollof will burn before the rice gets done. You should expect some burning. This is totally okay and it contributes to the smokey jollof taste. If the rice gets too dry before the sauce is done, top up with a little stock. Add it in cooking spoonful because adding too much will make the jollof soggy.
Your Jollof Rice And Beans is done and ready to serve.
I had some left over cooked prawns so I added it to the Jollof rice and beans towards the end, left it to steam and served with the jollof. Serve your Jollof with any proteins of choice.
If you are substituting red kidney beans with the usual beans, make sure to cook it with as little water as possible so the final outcome isn't gummy or mashed like Ewa Agoyin. Gummy beans will make the jollof soggy. In fact if you have a pressure cooker, all the better. Also, cook it preferably without adding salt or any seasoning.
You can skip the beans and make this a plain Jollof Rice recipe instead.