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Serves: 4

Jollof rice, also called Benachin, is a one-pot rice dish popular in many West African countries.


  • 2 cups long grain rice
    1⁄4 cup olive oil
    1⁄2 tablespoon butter
    1 teaspoon dried thyme, or 2 tbsp fresh
    1⁄4 teaspoon curry powder (optional)
    1 onion, sliced
    1 cup celery, diced
    1 green pepper, diced
    3 garlic cloves
    1⁄2 inch piece ginger, peeled and grated
    1 tablespoon smoked ground paprika
    1 to 2 tablespoons cayenne
    3 tablespoons tomato paste
    2 large tomatoes, chopped finely
    1 carrot, cubed
    1 vegetable bouillon cube
    1 bay leaf
    2 cups vegetable stock
    2 cups water
    1⁄2 cup chopped portebello mushroom (optional)
    1 cup frozen peas
    salt to taste
    1⁄4 cup cilantro (to garnish) or 1⁄4 cup parsley (to garnish)


  • Heat oil and butter in a cast iron pot, then add paprika, cayenne, onion, celery, green pepper, garlic and ginger. Saute for about 3 minutes.
    Add the chopped carrots and cook for a minute with little salt.
    Add the tomato paste, tomatoes along with curry powder, bay leaf and thyme. Cook until tomatoes get slightly soft. Then add frozen peas. . Add the rice next. Saute for another 2 minutes.
    Add 3 cups of vegetable stock/water, bouillon cube, required salt, cover pot and cook for about 30 minutes.
    Allow the rice to continue cooking until it is soft. Garnish with cilantro/parsely and serve.
Jollof rice

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