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Jollof Rice

Jollof Rice

It is said that Jollof Rice has its origins in the Senegambia region of West Africa, in the ancient Wolof or Jolof Empire, during the 14th-16th century. This well-loved dish can be made different ways, in this recipe the rice is flavoured with tomatoes and chillies.


  • Preheat the oven to 180ºC .
  • In a bowl, toss the chicken thighs with the ground coriander, white pepper and a pinch of salt.
  • Add oil to a large saucepan and fry the chicken over a medium heat for 7–8 minutes, until browned all over.
  • Transfer the chicken to a medium-sized roasting pan and cook in the oven for 30–40 minutes, until golden, adding the cherry tomatoes to the pan halfway through.
  • Meanwhile, using the same pan you browned the chicken in, add oil and sauté the onions, garlic, chilli and parsley stalks and okra over a low heat for 10 minutes.
  • Stir in the tomato purée and chopped tomatoes, then pour in the chicken stock.
  • Bring it to the boil, then reduce the heat to low and let it simmer for 5 minutes.
  • Stir in the rice, pop the lid on and let it bubble away for 20 minutes, stirring occasionally, adding water if it gets too dry.
  • Finally, stir in the parsley leaves followed by the cooking juices and cherry tomatoes (discarding the stalk) from the roasting pan.
  • Mix well, squashing the tomatoes into the rice.
  • Serve the rice with the chicken pieces on top and lemon wedges on the side for squeezing over.