The World Cook

Nigeria

Group D | Africa

Jollof

This is not a statement on the best Jollof in West Africa, but Tunde Wey's sure is impressive enough to represent the 3-time Cup of Africa winners here.

Eat like a true Super Eagle with this Nigerian-style Jollof. With a tomato and pepper base, this rice dish stands on its own, or can be accompanied by a bit of roast chicken.

Time 1hr 30mins
Makes
Difficulty Semi-Pro
Units Imperial Metric

Ingredients

3 Chicken thighs
3

3

Chicken thighs
1 tsp Ground coriander
1 tsp

1 tsp

Ground coriander
1 tbsp Olive oil
1 tbsp

1 tbsp

Olive oil
2 Tomatoes
2

2

Tomatoes chopped
½ Scotch bonnet
½

½

Scotch bonnet deseeded, finely chopped
½ Onion
½

½

Onion diced
2 Red peppers
2

2

Red peppers diced
120ml Vegetable oil
½ cup

120ml

Vegetable oil
1 tsp Curry powder
1 tsp

1 tsp

Curry powder
1 ½ tsp Ground chili pepper
1 ½ tsp

1 ½ tsp

Ground chili pepper
1 ½ tsp Garlic powder
1 ½ tsp

1 ½ tsp

Garlic powder
1 tbsp Onion powder
1 tbsp

1 tbsp

Onion powder
2 Bay leaves
2

2

Bay leaves
½ tsp Ground ginger
½ tsp

½ tsp

Ground ginger
1 tbsp Dried thyme
1 tbsp

1 tbsp

Dried thyme
450g Rice
2 ½ cups

450g

Rice

1

Preheat the oven to 400°F200°C. Cover the chicken in coriander, salt and pepper. Fry the chicken in the olive-oil until sealed.
2

Place the sealed chicken on a baking tray and cook in the oven for 30 minutes.
3

Blend the tomatoes, scotch bonnet and onion. Reserve 1/2 of the blended mixture and add the peppers to the 1/2 left in the blender.

Coach's tip Make sure to wash your hands after touching the scotch bonnet!

Coach's tip Make sure to wash your hands after touching the scotch bonnet!
4

Heat the vegetable oil in a dutch oven or large pot over a medium heat. Add the pepper vegatable mixture along with 1 tbsp of salt, curry powder, ground chili pepper, garlic powder, onion powder, bay leaves, ground ginger and thyme. Mix together and bring to the boil.
5

Add the rice, stir in and reduce the heat to low. Cover and leave for 45 minutes.