How to Make Jollof Rice | NYT Cooking

“We don’t say a dish is spicy — we say it has pepper.” Yewande Komolafe is a recipe writer who grew up in Lagos and found herself searching for the heat and flavor of Nigerian food in the U.S. She picked the 10 essential Nigerian recipes, and this jollof rice was No. 1. It’s smoky and has a spicy kick.

Get the jollof rice recipe: http://nyti.ms/2IWv15R
Yewande’s 10 Essential Nigerian Recipes: https://nyti.ms/2Jc3gFf

Photo Credits:
Photography by Johnny Miller
Food styling by Rebecca Jurkevich
Prop styling by Paige Hicks

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18 Replies to “How to Make Jollof Rice | NYT Cooking”

  1. Had jollof rice at a Kenyan restaurant served with a whole fried talapia and fried plantains. It was excellent. The version they did, they added in some sauteed veg at the end–nothing fancy, clearly frozen mixed veg, but it was so delicious, I willingly ate lima beans for the first time in my life. It's all about the obe ate.

  2. This looks amazing! I love to cook and will try recipes from all over. I have not tried any from Africa and now totally intrigued. Thank you! Will try this first.

  3. I love, love, love this recipe! Every time I make it, it's a hit 🙂 Thank you for this ☺♥

  4. With the fishier variants of this, can someone suggest alternatives for the fermented conch? Fish sauce is common, but would anchovy paste work? And before you complain at me about this, I'm currently renovating a kitchen. My stove is in a cardboard box in the garage, so my horizons are limited.

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