Just showing you how I make my Nigerian Smoky Party Jollof Rice. This recipe feeds roughly 20 people.

I’ve also included measurements for a smaller portion which feeds roughly 8 people.

I recorded a longer extended version of this recipe with audio instructions. I’ll post it hopefully, by the weekend.

Ideally, your Jollof should turm out drier than mine. I made mine on a pretty small electric hob (so I could record the video), the heat wasn’t high enough to properly distribute throughout the pot. Ensure the base of your pot fits the hob you’re using.

Check out my Oven Baked Jollof Recipe Video here:


3kg Long Grain Rice (500g will burn…lol)

9 Red Bell Peppers

3 Cans Plum Tomatoes or 12 Medium Tomatoes

6 Scotch Bonnet Peppers

4 Cups Very Rich Meat Stock/Water

300g Tomato Paste

6 Onions

700ml Vegetable Oil

Big Chunk of Ginger (eyeball the size shown in the video)

6 tsp White Pepper

6 tsp Curry Powder

6 tsp Thyme


8 -10 Seasoning Cubes

Salt to taste


2 Onions to fry tomato paste

2 Onions for garnishing

4 tomatoes for garnishing


4 Cups Easy Cook Rice

3 Big Red Bell Peppers (Tatashe)

1 Can of Plum Tomatoes/ 4 Medium Size Tomatoes

2 Scotch Bonnet (Ata Rodo)

1 cup Beef or Chicken Stock

120g Tomato Paste

2 Onions

150ml Cooking oil

1 Tbsp Butter

1cm Ginger Root

2 tbsp Curry powder and Thyme

2 tbsp any seasoning of your choosing

3 Knorr Chicken cubes

2 tbsp White pepper

3 Bay Leaves

1 Medium Size Tomato for Garnishing

Salt to Taste

For more recipes, please visit:

#partyjollof #partyjollofrice #nigerianjollofrice

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  • Author: Sisi Jemimah’s Recipes
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  • Upload Date: 2019-12-12 11:20:27
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    1. I've seen alot of jollof recipes on YouTube and tried them but this is by far the best! I replicated and my jollof game went from 50 to 150!. Im making another batch today and just had to leave a comment. Well done ma!

    2. Hello, after you add the washed rice and cover with foil, do you cook with low, medium or high heat?

      Also can you give me tips. I did try this but it didn't turn out well (this must be my fault somewhere but I don't know exactly what I'm missing). First it was burnt like you said, but the burnt part was mixed with the other parts.

      Second, the rice wasn't getting soft. I didn't add water (only broth) but kept checking every 15 minutes and it looked like the rice was only trying to fry and wasn't getting soft. After about 40 minutes, I decided to add a little bit of water and it did soften a bit.

      I did achieve the smoky effect though so that was a plus. I used your most recent technique (roasting the pepper base in a pan before blending) so I'm not sure if that's what contributed to the smokiness alone.

      I would love to try this again because I know I must have missed one or two things and I will eventually get it. Any tips on what I may be doing wrong?

      PS: I over-fried the tomato paste (turned black right in front of my eyes πŸ˜­πŸ’”πŸ€£πŸ€£). Anyways that was my first time ever trying to cook jollof rice.

    3. Tried this today, it was so yummy and lovely. Thanks πŸ₯°πŸ₯°πŸ₯°πŸ₯°

    4. Hello, thanks for sharing! For the 6-8 recipe in the description box, it says 2tbs of white pepper, thyme etc, is this correct? As 6 tsp is 2 tbsp and 6 tsp was used in the 20 people version.

    5. Jollof made easy πŸ‘Œ

    6. You’re the best. Thanks for your lovely recipesπŸ™ŒπŸΎπŸ™ŒπŸΎπŸ™ŒπŸΎπŸ™ŒπŸΎ

    7. Hi Sisi! Thanks for the recipe. When was the Ginger added though?

    8. Just made this for my family they loved it! Can't wait to try your other recipes πŸ‘πŸΎ

    9. Thank you for sharing this! This is the second recipe i have tried from your channel. Amazing stuff. Well done and thank you, again πŸ™‚

    10. Hello, is there another oil I can use outside of vegetable oil? Can I use palm oil?

    11. For smoky jollof what usually works for me you just have to let it burn in the bottom for 5 minutes for the smoke to rise all over the rice then reduce heat. Perfect every time ☺️☺️

    12. What rice do you use? Mine never comes out as good as yours

    13. What's the butter for?

    14. What did she do with the blended ingredients? She boiled it first or fried it first ?

    15. YummyyyyπŸ˜‹πŸ˜‹πŸ˜‹πŸ˜‹πŸ˜‹πŸ˜‹πŸ˜‹

    16. The beginning part is missing oh 😒. Biko how did you make the paste in the beginning.

    17. In d ingredient list for 20 pple where u listed 6tsp, is it tea spoon or table spoon u mean? Thanks

    18. I love it, but too much oil.

    19. Hello ma,please is that 15 cups of rice or more, online are only showing basmati rice converter, kindly help please???

    20. I can teach cooking physically, Location: Sydney

    21. How did you do part 1 of making the sauce ???

    22. Hello ma, please I'm cooking this for 20 people, will this be 15 cups of rice or more…the converter only showing basmati rice and I'm using long grain( brown) thanks

    23. Not from Africa…I enjoyed your video but honestly the mixing of the ingredients…I lost it because you weren't indicating the names, I even saw juice being added or what was that? Looking at the ingredients I couldn't know when to add what….I totally lost it..
      Much love from London πŸ‡¬πŸ‡§

    24. Sisi! I doff hat for you. I cook jollof well but with this video, I know how to cook it best now. Thanks Love!

    25. How do l avoid it sticking at bottom of the pot

    26. Hi Sisi Jemima, I want to know what the function of the butter is in the rice. Thank you.

    27. Thank you soooooooo much for this recipe. I prepared it for the first time last week Saturday and everyone kept complimenting how amazing it tasted. They've officially turned me to the jollof rice master of the house and finished the whole pot that day.

    28. Please can i see smaller measurement

    29. Good day MA, your videos are always worth the watch. Please did you parboil the rice?

    30. I love all your recipes. I also find your videos therapeutic to watch. Now, I'm craving this jollof rice

    31. I just tried this recipe. Unbelievably amazing ❀️❀️❀️❀️It came out amazing

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