Jollof rice is shared across West Africa with friendly country-by-country competition. The Sierra Leonean version uses local seasoning and is often less heavily spiced than Nigerian versions.
Spoon up Sierra Leonean jollof — orange-red rice grains, tomato-rich, dotted with pepper bits, juicy chicken. Bite: rice carries layered seasoning, palm oil provides earthy depth, chicken is tender, scotch bonnet builds gently. With fried plantain, this is Sierra Leone's Sunday meal.
Browning meat first develops flavors. Long tomato cook concentrates the base before adding rice and stock.
Variations
Jollof with fish. With beef. With shrimp. The pan-West African jollof rivalry continues.
On the Palate
Where Jollof Rice Sierra Leonean sits in the Sierra Leonean flavor cloud
Ingredients
Serves 6
How it's made
12 steps · 30 min active · 45 min waiting
- 122 min
Marinate 1 kg chicken pieces with 1 tsp salt + 1 tsp curry + 1 tsp thyme + 4 minced garlic for 20 min.
- 29 min
Brown chicken in 3 tbsp palm oil; reserve.
- 311 min
Sauté 2 chopped onions 10 min until golden.
- 42 min
Add 4 minced garlic + 1 tbsp ginger; cook 1 min.
- 54 min
Add 1 chopped red pepper + 1-2 scotch bonnets; cook 3 min.
- 69 min
Add 5 chopped tomatoes + 3 tbsp paste; cook 8 min until paste-y.
- 72 min
Add 2 bouillon cubes + 1 tsp salt + 1 tsp curry + 1 tsp thyme + 2 bay leaves.
- 82 min
Add 500 g rinsed long-grain rice; stir to coat.
- 94 min
Add 900 ml chicken stock; bring to boil. Return chicken.
- 1025 min
Cover; cook on low 22-25 min until rice absorbs liquid.
- 119 min
Rest covered 8 min. Fluff.
- 123 min
Serve with fried plantain.
