Jollof Rice : How to Cook Nigerian Jollof Rice (a.k.a Party Jollof Rice)

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Nigerian Jollof Rice

Nigerian Jollof Rice (a.k.a Party Jollof Rice)  is the most popular rice recipe in Nigeria.

It is also a big party favorite, just like the Nigerian fried rice. This is one meal that I’ll recommend to anyone who has never tasted a Nigerian dish .

This Party Jollof rice is also easy to make and if you follow the basic recipe and the steps on this page , you can never go wrong .

I also have to admit that it could be very challenging for newbies, but no worries at all,’cos below this page, you’ll find tips and answers to some frequently asked questions about the Nigerian Jollof Rice (especially the party style Jollof rice) . And hope you find it useful.

So here’s the recipe …Enjoy☺ 

Nigerian Jollof Rice Ingredients:

  • 2 cups (approx. 500 grams)Precooked long grain  rice
  • 5 Tablespoonful tomato paste(very important)
  • 4 whole tomatoes
  • 1 red bell pepper (tatashe)
  • 2 scotch bonnets peppers/atarodo
  • 100ml vegetable oil
  • About 600ml Meat or Chicken stock
  • A small onion (sliced)
  • 1 tablespoonful ground crayfish(optional)
  • ½ teaspoon each of Thyme and curry
  • 2 small Bay leaves (optional)
  • 1 teaspoon salt to taste
  • 1 stock cube
  • Water, as needed(details in recipe below)

Cooking Directions for Nigerian Jollof Rice:

<<Before cooking Nigerian Jollof Rice>>

*Parboil(precook) the Rice and set here to learn how to parboil Rice.
TIP: Parboiling the rice, helps to start the cooking process and gets rid of the excess starch in the rice, that usually makes the rice grains to clump together (a.k.a Soggy rice).

*Cook and fry/grill your meat ( beef/chicken/turkey )… and set aside the broth or stock

Now to cook the Nigerian Jollof Rice:

1.  First, prepare a little stew or sauce .
Do this by blending the fresh tomatoes and peppers together;then dry out excess liquid by boiling in a pot for few minutes. ..if you already have tomato stew, you can skip this step.
Then, Place a pot on heat, add some oil, add chopped onions, fry a bit and then add the blended tomatoes & pepper mix, fry for about 10 minutes and then add the tomato puree.
Cook until the tomato loses its sour taste and the oil begin to rise to the top.

  Tip: The use of the concentrated tomato paste is IMPORTANT if you want to get that deep reddish-orange color and taste of the party jollof rice.

2. Now Scoop out about a quarter of the stew and set it aside for later use.

3. Add the meat or chicken stock to the pot and leave to boil on high heat for 5-10 minutes. Then add the thyme, curry, stock cubes, salt to taste… and any other seasoning you like, and boil for 5 minutes.

    TIP: This is another important step in cooking Nigerian Jollof Rice. If the stock isn’t hot enough before adding the precooked(parboiled) Rice, the rice will soak up the cold water, become soggy and even get burnt before it is done cooking..Eeeww, we don’t want that right?

4. Next, add the parboiled rice and mix thoroughly; the liquid in the pot should  be at the same level as the rice in the pot…you  can add more water if the meat or chicken stock isn’t enough.
Cover the pot and leave the rice to cook on low to medium heat. High heat will burn the rice before it is well cooked.
 If you’re using bay leaves, just drop it on the rice before covering the pot.

 5. When the liquid in the rice is almost dried, add the ground crayfish (this is optional) and the remaining stew to the top (don’t touch the rice)…cover the pot  and simmer until there is no more liquid in the Rice…Now mix thoroughly … and your Nigerian Jollof Rice is Ready.

Jollof Rice ,Nigerian Jollof Rice ,Party Jollof Rice

If you are aiming for the party style jollof rice with that smoky flavor that gives the party jollof rice its distinctive taste, then go a step further and leave the rice to burn  ”A LITTLE” at the bottom(don’t
worry it doesn’t make you a bad cook)

I actually don’t like burning food, but  that is the sure way to get that ” smoky Party rice taste” if you’re not cooking with firewood (but please don’t make it a habit , except you are using a non-stick pot
Quick update: Instead of burning your rice(hehehe), you can also add a a few drops of liquid smoke(sold at big supermarkets), or use smoked spices(e.g smoked paprika, smoked salt) to cook the meal. These ingredients can also add that smoky flavor to the jollof rice.

Jollof Rice ,Nigerian Jollof Rice ,Party Jollof Rice

   Now, serve and Enjoy…and beg someone to scrub the pot later

Nigerian Jollof  Rice can be served with , grilled/fried chicken, beef, fish, Moi moi, Veggie&prawn stir fry, Nigerian Salad and also topped up with stew (Obe ata dindin or Nigerian beef stew and Chicken stew).

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Jollof rice served with veggie&prawn stir-fry

Below is a video showing you how to cook the perfect  Party Jollof Rice…Enjoy!

Frequently asked questions about Nigerian Jollof Rice

Q1: How do I Get that Party jollof Rice taste without using firewood, just like that rice cooked by those hired party caterer?
A1:  Aha! this is the number one question I get. To get the distinctive taste of the Nigerian Party rice, without cooking with fire wood ☺, you’ll have to leave the rice to burn a little at the bottom then put off the heat and let the burnt smell,infuse into the cooked rice. WHAAAAAAT? Yes dear, that’s one way to get that smoky flavor. Even if you make use of fire wood, the rice is going to burn a bit at the bottom, just as the one cooked by the hired local caterers. 

You can also add a few drops of liquid smoke(sold at big supermarkets), or use smoked spices(e.g smoked paprika) to cook the meal.

Q2: Do I need to use only long grain white rice for cooking Jollof Rice?
A2: Long grain white rice are the one commonly used for cooking Nigerian jollof rice, but long grain brown rice also works fine. Basmati is also great.

Q3: Can I use the short fat rice for jollof rice instead of long grain white rice that you used in your Nigerian jollof rice video.?
A3: I think you can try it out, but I noticed that the fatter types are usually very starchy and if you cook it in a deep pot the jollof rice always turn out mushy(if you are new to it) but you’ll get better result when you cook the short jollof rice in a flat pan like the Spanish paella pan, but that’s only if 1’m cooking  smaller quantities of Rice.

Q4: Why do you parboil or precook the Rice for Nigerian Jollof Rice when the rice is already parboiled from the factory?
A4: This is a controversial question, but I precook my long grain rice for several reasons.
*First, it helps to reduce the starchy content of the rice I use which usually cause the jollof rice to burn quickly without cooking properly.
*Second, it helps cut the cooking time and in turn, opens up the rice for faster absorbent of ingredients used for cooking the jollof rice.
This is just why I precook mine, you can try it and decide what method  works best for you.

Q5:  Why do you reserve some stew and add it at the end , why not add it all at the same time ?
A5: This method actually helps to get the perfect color of the party jollof rice and also, Using all the stew at the beginning might also cause the rice to burn faster at the bottom.

Q6: Why did you cover the pot with a foil paper?
A6: Jollof rice uses a steaming process, therefore it cooks faster and uniformly when you trap as much heat as possible. I use a pot with a vent hole and therefore it tends to allow loss of heat.
By covering the pot with the aluminium foil, I trap in enough heat and the jollof rice cooks uniformly without burning while it’s still undone or getting mushy/soggy.

Food for thought : Nigerian jollof rice is also called Dafaduka in hausa language. 

Related Recipes 

Please leave your comments, doubts, questions and success stories  below 
☺Bon Appetit



Hello! Please leave your comment below and I'll get back to you in a jiffy :)


  1. Anonymous
    April 2, 2018 / 6:43 pm

    Thank you so much! My partner is Nigerian and this is the first time I made jollof and he loved it, making more in bulk now. Again thank you

  2. Dave
    March 10, 2018 / 6:10 pm

    Hi NkyGreat content hereI'd like to ask, i use your jollof rice recipe and i find that a lot of the flavour in the rice comes from the meat/chicken stock.How do you achieve that same rich flavour if you don't have meat/chicken stock?Thank you

  3. kelly ghosticka
    November 18, 2017 / 10:33 am

    My favorite sight to check for my best food recipes.

  4. Anonymous
    October 27, 2017 / 3:09 pm

    I just cooked jollof rice. the salt wasn't tasting out. so I added salt and turned the rice. the rice turn out not nice. because I turned it while cooking

  5. Anonymous
    March 14, 2017 / 4:07 pm

    I love dis

  6. Anonymous
    September 7, 2016 / 4:52 pm

    Thank u so much for ur good work here, you have really made me a good cook with all ur recipe and always making my husband and kid looking forward to delicious food every day this days,God bless u and for the jollof rice can i cook it without the meat stock?

    • Nky Lily Lete
      November 20, 2016 / 12:37 am

      You are welcome dear, and yes you can use plain water and extra spices in place of the meat stock.

  7. Anonymous
    September 7, 2016 / 2:53 pm

    Hey….u re the best have been trying to comment here since have been using ur recipe but is always maybe no network or something else but thank God for today, I just want to say u re the best and God will continue to bless you because nowadays when my hubby come to the dinning he always say thank u even before eating it, and when u ask him he will say I know that my wify has prepare another delicious ,yummy food.

    • Nky Lily Lete
      November 20, 2016 / 12:20 am

      Hi dear,thanks so much for your lovely feedback. I wish I knew your name

  8. davida
    July 6, 2016 / 1:10 pm

    Excellent article but I've read that here.

  9. Chi
    February 6, 2016 / 9:16 am

    Hello Nky,Love this jollof rice recipe. Please can you tell me how many servings it makes? Thanks.Chi

    • Nky Lily Lete
      November 20, 2016 / 12:03 am

      Thanks Chi, it serves about 5 to 8 people depending on how much they eat.

  10. emmy
    January 8, 2016 / 11:21 am

    What if am using a non stick pot how will I achieve the burnt sensation?

    • Nky Lily Lete
      January 9, 2016 / 8:27 pm

      Same method emmy 🙂

  11. Bola Akpe
    December 20, 2015 / 12:36 pm

    Love this method and your sense of humour "scrub the bottom pot".Lol.u are so down to earth

    • Nky Lily Lete
      December 29, 2015 / 3:04 pm

      Thanks Bola, good to have you here 🙂

  12. Elizabeth Johnson
    December 16, 2015 / 1:42 pm

    Did you puree the whole tomatoes and pepper?

    • Nky Lily Lete
      December 17, 2015 / 8:23 am

      yes I did 🙂

  13. ose
    December 5, 2015 / 12:02 pm

    Hi Nky,I am ose, I can't thank you enough! I tried the party jollof rice recipe and it came out wow! I still can't believe I made it.lool though I used fish stock. Thanks a lot! Keep up the good work

    • Nky Lily Lete
      December 17, 2015 / 11:13 am

      Ose dear, thanks for your lovely comment, you made my day 🙂

  14. ose
    December 5, 2015 / 11:57 am

    Hi nky,i just can't thank you enough! I tried the party jollof rice recipe and it came out wow!!!! I still can't believe I made it. Thanks thanks thanks alot!!!

  15. keukenwerkblad
    October 25, 2015 / 1:34 pm

    Thanks so much for this wonderful website as well as this post. This post is the kind of thing That keeps me on track through. I like the web page theme and design too. Thanks

    • Nky Lily Lete
      December 17, 2015 / 8:50 am

      Thanks for your lovely comment hun 🙂

  16. Folas
    October 10, 2015 / 6:43 pm

    Nice one

    • Nky Lily Lete
      November 20, 2016 / 12:11 am

      Thanks Folas

  17. DeeDee
    October 1, 2015 / 4:16 pm

    This came out so perfect! Thanks for helping this American born Nigerian college student out!

    • Nky Lily Lete
      October 3, 2015 / 10:28 pm

      You're welcome Deedee and thanks for your feedback 🙂

  18. Lara
    August 27, 2015 / 7:51 am

    Nne it was delish. Thank you

    • Nky Lily Lete
      September 1, 2015 / 5:45 am

      you're welcome hun 🙂

  19. Lara
    August 27, 2015 / 7:51 am

    Nne it was delish. Thank you

  20. Lara
    August 27, 2015 / 7:51 am

    Nne it was delish. Thank you

  21. oyinda omolara
    August 27, 2015 / 7:51 am

    Nne, I cooked it today and it was good. Thank you

    • Nky Lily Lete
      September 1, 2015 / 5:57 am

      I'm glad you liked it hun 🙂

  22. A Benson
    July 25, 2015 / 5:23 pm

    Hi, I just wrote a long comment but I think I lost it, so I'm going to write a quick summary (you will be relieved to hear!): I have always loved Jollof rice, made by my Nigerian friends here in England, but this is the first time I have made it myself, with your help, thank you! My next plan is to make your amazing meat pies, which is another thing I have always loved eating, and now I can make too! I love your website, and I'm hoping, after a couple of practices, that I can impress my Nigerian friends too 🙂 Thank you so much x

    • Nky Lily Lete
      August 7, 2015 / 2:02 am

      I'm so glad you enjoyed the recipe and thanks for your lovely feedback. Keep me posted on any other recipes you try out 🙂

  23. Anonymous
    July 5, 2015 / 2:02 pm

    Tried this, loved it. You're very detailed in your recipe and it helped me a lot. Thanks

    • Nky Lily Lete
      July 9, 2015 / 4:07 pm

      Thanks for your lovely feedback dearie 🙂

  24. kamoru
    June 12, 2015 / 11:35 am

    This is a wonderful blog , more power to your energy.

    • Nky Lily Lete
      June 12, 2015 / 5:29 pm

      Thanks dearie 🙂

  25. Temilade
    June 3, 2015 / 3:21 pm

    Dear Nky, i tried this party jollofrice recipe, and i was amazed at the outcome, it was perfect! that was like the best food i ever made, i was so proud of my cooking, i had to take some to my mother in-law, i was that confident! my husband loved it, my friend and her son enjoyed it and wouldn't stop talking and telling people about the jollof rice i made when they visited. Thank you so so much…you're always very detailed with your recipe, that i really admire, not every one knows how to do that.

    • Nky Lily Lete
      June 15, 2015 / 10:48 am

      Thanks for your lovely comment Temi, you just made my day, even better 🙂

  26. Anonymous
    April 24, 2015 / 9:46 am

    Hi nky thank u sooo much I have watched ur video and finally got the recipe right I am a white lady and my partner is nigerian but born in the uk and he could never make it right lol god bless u hun u are a true inspiration thank u

    • Nky Lily Lete
      April 25, 2015 / 1:06 pm

      Thanks for your lovely feedback dearie 🙂

  27. jollyreaper
    March 27, 2015 / 4:55 pm

    I know that the curry powder used is not indian curry, that's the wrong flavor. I have a Jamaican curry powder. This should be an acceptable substitute, correct?

    • Nky Lily Lete
      April 2, 2015 / 12:21 pm

      yes it's a better substitute.

  28. Anonymous
    March 6, 2015 / 11:35 am

    Finally!! I have waited 20yrs for this recipe! Not that all my previous attempts were bad but yours is the most helpful and reliable method I have tried. Thank you.

    • Nky Lily Lete
      March 9, 2015 / 3:24 pm

      you're welcome hun .)

  29. michael pearson
    March 2, 2015 / 7:57 pm

    I am an american and actually love Jollof rice. I was introduced to it by my roommate in college. He is nigerian and his mother would make it and bring it up to him regularly. I have been a fiend ever since. I now have a co-worker who is also nigerian and he brings it once a week. She actually made me some for my house and my family loved it. I love it so much that I could eat this at least once a week. So I'm trying my hand at it. Here is the thing. In the recipe it says add whatever other seasonings that you want during a specific time. I like mine with a little kick of spice. what seasonings could I use to get it with that perfect hint of spice.

    • Nky Lily Lete
      March 3, 2015 / 10:28 am

      Hi Michael, I'll advice that for your first try, you follow the recipe ''as it is'' , then after you get it right(which I'm sure you will), you can then go ahead and add extra spices,such asthose mixed spices that comes in sachet or any other that strikes your fancy.I'll be expecting your feedback.

  30. Anonymous
    January 13, 2015 / 12:34 pm


    • Nky Lily Lete
      April 2, 2015 / 12:17 pm

      you're welcome 🙂

  31. Anonymous
    November 27, 2014 / 10:32 am

    Hello Nikky. .tnx 4 dis recipie. Dyu have a cook book now?

    • Nky Lily Lete
      December 1, 2014 / 9:49 am

      Still working on it dearie. It's not so easy to self publish, pls be patient.

  32. Anonymous
    October 2, 2014 / 8:15 pm

    i forgot to reserve some stew and just finished cooking the rice what should i do i what to get more color

    • Nky Lily Lete
      October 3, 2014 / 2:42 pm

      At this point, all you can do is to enjoy your meal. If you have any other stew at home, you can serve it on the rice.

  33. Anonymous
    September 8, 2014 / 11:33 pm

    Hey Nky! Thx for this recipe its very delicious and my husband loves it very much!!

    • Nky Lily Lete
      October 3, 2014 / 2:33 pm

      You're welcome dearie 🙂

  34. Anonymous
    August 21, 2014 / 3:47 pm

    Hi Nky, Can I use and old already made stew in place of the blended tomatoe and mixed pepper?…….coz I want to try out this jollof rice tomorrow and I realised I had stew in my freezer

    • Nky Lily Lete
      August 22, 2014 / 9:58 am

      Yes dear, you can make use of already made tomato stew.

  35. Anonymous
    July 26, 2014 / 11:48 am

    Hello, Nky please is this method useful for me if i want to cook as much as 16-derica of rice,assuming i know the proportion of the ingredients and co. Also i would be using a big gas burner not firewood. Thank you.

    • Nky Lily Lete
      August 5, 2014 / 5:05 pm

      Yes dearie, the recipe works for both 1 derica to 100 dericas of Rice. It's a no fail recipe sweetie :)Just make sure that the pot you are using is big enough to contain the rice and the burner isn't too small,so that heat can go around uniformly.

  36. Ethnic Food
    July 2, 2014 / 4:19 am

    Awesome pics. I admire it

    • Nky Lily Lete
      July 7, 2014 / 1:36 pm

      Thanks 🙂

  37. Ethnic Food
    July 1, 2014 / 9:44 am

    I like delicious Nigerian Jollof Rice. Its a great option for my birthday. Thanks to your splendid post

    • Nky Lily Lete
      July 7, 2014 / 1:37 pm

      Thanks dearie and glad you enjoyed it 🙂

  38. Ethnic Food
    June 20, 2014 / 6:35 am

    great post. i appreciate

    • Nky Lily Lete
      June 21, 2014 / 4:21 pm

      You're welcome 🙂

  39. Anonymous
    June 4, 2014 / 8:28 am

    Hi Nky tnks 4 ur help

    • Nky Lily Lete
      June 9, 2014 / 8:13 am

      You're welcome dear 🙂

  40. Anonymous
    May 6, 2014 / 12:16 am

    Love you rice and i'm a fellow nigerian. Your picture Mara Mma

    • Nky Lily Lete
      May 6, 2014 / 9:35 am

      Hi dearie, thanks for coming by. Dalu 🙂

  41. Mrs Olumide Wande
    May 3, 2014 / 6:04 pm

    This is the best jollof rice recipe ever. It is truly a no-fail recipe , my jollof rice used to be waterlogged and I never used to get it right until I cam to your website. Nky, pls continue your good works, and pls write your cook book ,I will buy for all my sisters. God bless.

    • Nky Lily Lete
      May 6, 2014 / 8:29 am

      Mrs Wande, you just made my day. Thanks I'll let you know when the cook book is out. God bless you too dear 🙂

  42. Anonymous
    April 22, 2014 / 3:40 am

    My spouse and I stumbled over here different web page and thought I might as well check things out. I like what I see so now i'm following you.Look forward to exploring your web page () for a second time.

    • Nky Lily Lete
      May 3, 2014 / 6:01 pm

      You're welcome.

  43. Anonymous
    March 18, 2014 / 11:06 am

    Hello Nky, this jollof post is so comprehensive. We have included it in our 10 essential Nigeria dishes :)

    • Nky Lily Lete
      March 21, 2014 / 2:32 pm

      Thanks dear, I'll check it out 🙂

  44. Anonymous
    February 27, 2014 / 7:43 pm

    I can't see what you are supposed to do with the scotch bonnets? Deseed them and blend them with the tomatoes and peppers?

    • Nky Lily Lete
      March 2, 2014 / 8:24 am

      Yes blend them with the tomatoes , It's in the recipe above, you don't have to deseed the scotch bonnet peppers dear 🙂

  45. Anonymous
    February 5, 2014 / 10:29 pm

    seriously tonight i watched your video on how to prepare jollofrice, i followed it step by step and the result was fabulous…am so grateful cos for about 7years have been cooking varities of recipes to spice things up,but never did i get jollof rce right. thankz a lot for helping me produce the best so far today

    • Nky Lily Lete
      February 6, 2014 / 11:21 am

      You made my day dear. I am so glad to be of help 🙂

  46. Anonymous
    January 2, 2014 / 5:21 am

    what can i use to spice the rice

    • Nky Lily Lete
      January 5, 2014 / 3:06 am

      You'll find all the spices in the recipe above 🙂

  47. Anonymous
    January 2, 2014 / 5:19 am

    I usually see a kinda leaf in partiesand i intend to use it but i was told it makes the rice bitter so i thought it could be excess of it cos wen i tasted the raw leaf, it was indeed bitter2. Starting d process by frying the derica tomato first, what are the likely results u get

    • Nky Lily Lete
      January 5, 2014 / 3:15 am

      It's bay leaf dear and it is used to add aroma and fragrance to the jollof rice. You don't need to use a lot, a little will do. If you fry the derica tomato first, make sure that it does not burn at the bottom because it can give the rice a tangy/bitter taste. After frying the derica tomatoes, you can add the freshly blended tomato mix and cook until the stew loses its sour taste.

  48. Anonymous
    January 2, 2014 / 5:09 am

    There's a leaf ℓ̊ see in party jollof rice, ℓ̊ added it but the rice got a bitter taste, though ℓ̊ missed the first step…started by frying d paste first….ℓ̊ dnt knw wat went wrong plz help

    • Nky Lily Lete
      January 5, 2014 / 3:04 am

      I guess you mean ''bay leaf''. The leave is only added to give the rice some aroma ,but it is optional dear. Just follow the recipe as I have written it on the page and also watch the video and you would get it right the next time. Hope to hear your feedback 🙂

  49. Anonymous
    December 4, 2013 / 12:57 pm

    what can we use instead of meat stock if we want it to be vegetarian?

    • Nky Lily Lete
      December 15, 2013 / 12:10 pm

      Hi dear,you can make use of vegetable broth or mix 2 vegetable bouillon cubes in water 🙂

  50. Tanvi Jaiswal
    December 4, 2013 / 12:56 pm

    what can we use instead of meat stock if we want it to be vegetarian?

    • Nky Lily Lete
      December 4, 2013 / 2:56 pm

      Hi Tanvi, you can make use of vegetable broth or mix 2 vegetable bouillon cubes in water 🙂

  51. Anonymous
    November 29, 2013 / 10:13 am

    is it spicy?

    • Nky Lily Lete
      December 4, 2013 / 2:57 pm

      Not spicy, but you can adjust the ingredients to suit your taste bud.

  52. BlackRubies
    November 16, 2013 / 8:45 pm

    I just tried this recipe, and this is (for lack of a better term), the sexiest jollof rice I have ever made!! Thank you!!! I will def, be trying out your other recipes

    • Nky Lily Lete
      November 17, 2013 / 11:21 am

      Lol.. I'm so glad you tried and loved it dear…. you are a darling.. do let me know if you try out other recipes.. thanks for your feedback sweetie 🙂

  53. Anonymous
    October 22, 2013 / 9:15 pm

    Ma'am is it possible to add meat to the rice or would that make in non-traditional. I am American and have friends from different parts of Africa. What I notice is that each culture seems to make their jollof rice different. I have had different ones and I noticed the ones wit the meat I liked more. I am cooking this rice for a cultural class and I want to stay as true to the Nigerian culture as possible since it is the topic of my presentation. However some Americans are picky lol and I wanted toad something to the rice other then crayfish. But if adding additional meant or seafood is non-traditional I do not want to do it. Please help!

    • Nky Lily Lete
      October 23, 2013 / 3:18 pm

      The ''typical'' Nigerian Jollof Rice is cooked just like you saw in the video and garnished with beef , chicken or fish. But there are other varieties. Some folks add shrimps, meat pieces and vegetables to compliment and enrich the meal, but if you'll be preparing it for a cultural class, simply follow the video and written recipe, step by step, and you won't go wrong dear. When the jollof rice is done cooking, you can choose to garnish with any fried or grilled meat of choice.

    • Elizabeth Johnson
      December 16, 2015 / 1:10 pm

      How much meat or chicken would you use with 500 grams of uncooked rice?

    • Elizabeth Johnson
      December 16, 2015 / 1:32 pm

      Would Vietnamese Fish Sauce (anchovies, salt, sugar) be an acceptable substitute for ground crayfish?

    • Nky Lily Lete
      December 17, 2015 / 10:16 am

      Hi Elizabeth, the chicken is only used as a garnish/accompaniment so feel free to use as much as you want to.As for the crayfish, you can leave it out, if you can't lay your hands on any, it's optional. Hope to hear your feedback soon 🙂

  54. Nky Lily Lete
    October 18, 2013 / 4:16 pm

    Oh thank you sweetie, if the two men in your life confirmed it.. then you are a super cook dear :.). I'm also glad you are introducing Nigerian food to your son, you are a great mum dear. Keep it up.

  55. Anonymous
    October 16, 2013 / 7:53 pm

    O my goodness:-) I love this recipe….I love jolloff rice. I am an American, I was once married to a Nigerian…..I loved the food and the clothes:-) the clothes I still have but the food(my son is half Nigerian) he loves African food I cooked this rice…he said mommy it taste just like party rice:-) lol I am loving you right now!!!!!!!!!! And lastly….. I am dating another Nigerian he tells me I cook better than Nigerian women(Nigerian Women that's a compliment…cause u cook super:-) )

  56. Anonymous
    September 27, 2013 / 2:27 pm

    You have really helped out from my deep mess. u are wonderful! lot of kudos

    • Nky Lily Lete
      September 27, 2013 / 4:12 pm

      I'm glad to be of help dear. Thanks for stopping by 🙂

  57. Nky Lily Lete
    September 10, 2013 / 5:41 am

    Kemi , you just said it all.Feel free to answer for me anytime jooo, oremi mi..LOL I actually think the person misunderstood the phrase, and thought I meant he/she should burn the whole pot of rice.LOL… The rice does taste great just as it is and I actually enjoy it like that.. BUT.. anyone aiming for the Jollof Rice they ate at any Owambe party, would be disappointed if they don't get that ''smoky party rice taste'', and TO DATE, this is the only method to infuse some kind of ''smoky flavor'' into the Jollof Rice without cooking with a firewood. Any ways, if I find a ''no rice burning'' method, I will surely update

    • Anonymous
      October 4, 2015 / 2:06 pm

      I'm not Nigerian but I can make a pretty wicked pot of jollof. My husband is Nigerian and he loves it. I have to cook it at least once a week. As for the "smoky flavor", I went to a wedding last month and the jollof was what I called burned. Another friend of mine who isn't nigerian asked me why the rice was burned? And my reply was, "I don't know". We are from the Caribbean and if you can smell the smokiness in the rice it is considered burned. Yikes?! However I did enjoy the rice, it was quit nice. Now i understand not to call it burned but smoky flavor party jollof. I'm glad I came across your post, it really clearifies it for me. Thank you

  58. Kemi Oni
    September 7, 2013 / 4:45 pm

    Hi,Nky hope you dont mind me answering this one for you.When she said ''burning'' the rice, she didnt mean you should burn the whole pot of rice. Sometimes you have to let the bottom of the pot burn just a bit to incorporate the smoky flavor that you get with cast iron pot or cauldron. The PARTY jollof rice cooked (for weddings)in Nigeria with the cast iron pots always gets burnt at the bottom, due to the direct heat and large quantity cooked;that ''burning'' and the firewoods gives the rice its distinctive ''smoky taste''. So ANONYMOUS, if you want a simple jollof rice, just watch her video and do as you saw in the video(you'll see that that one didnt get burnt), but if you really want to eat CORRECT Nigerian Party Rice, then either cook over a firewood or ''burn the rice a little''. Nky, hope I didn't say too much oo, I hate it when people say stuff without trying it out first… You are a good cook jare, I have used your recipes to start my own business. I just made my Gizdodo delivery.. came out great…thanks to you …Oremi atata

    • Anonymous
      June 20, 2014 / 3:53 pm

      In Spain it is the same, the layer of rice that catches a little on the bottom of the paella is the most prized bit! you must never stir a paella or this 'catching' on the bottom does not happen. 🙂

    • Elizabeth Johnson
      December 16, 2015 / 1:05 pm

      Also in Chinese cooking, the rice is sometimes deliberately burned. The easy way to clean the pot is to put a couple of inches of water in the pot and let it stand overnight.

    • Elizabeth Johnson
      December 16, 2015 / 1:07 pm

      Also in Chinese cooking, rice is deliberately burned. To clean the easy way: after the rice is removed from the pot, add a couple of inches of water and let it stand overnight. The rice will soften and scrape out easily in the morning. You can get a small plastic scraper in a kitchen supply store if you don't want to use your fingers.

  59. Adeola
    September 7, 2013 / 1:59 am

    Thank you so very much. Your FAQs and jollof rice recipe solves the problem on my project write-up.

    • Nky Lily Lete
      September 10, 2013 / 5:26 am

      Wow..Adeola dear, I'm so honored to be of help. Feel free to use the website as a source, and contact me if you need more information. Good luck .

  60. Anonymous
    September 6, 2013 / 8:13 pm

    Sorry, but burning the rice does not give it a smoky flavor, unless you are cooking it in a cauldron over a wood fire.

    • Anonymous
      May 3, 2014 / 6:24 pm

      The recipe is very CORRECT.For Nigerian party jollof rice you have to let the rice burn a little at the bottom, if not you'll only get the normal jollof rice.

    • Nky Lily Lete
      May 6, 2014 / 8:32 am

      Hi AnonymousSeptember 6, 2013 at 10:13 PM, Burning the bottom a LITTLE, infuses smoke into the rice and gives it a smoky flavor. Hi AnonymousMay 3, 2014 at 8:24 PM, thanks for your lovely comment.

    • Anonymous
      July 3, 2016 / 9:43 am

      To get a smoked flavor you could also use some smoked salt or smoked paprikapowder which you can find in mexican and spanish shops. This recipe looks very tasty and i am sure going ot try it thank you for intoducing to the world your very interesting kitchen/cuisine

    • Anonymous
      July 3, 2016 / 9:49 am

      YOu could also use smoked salt or smoked paprikapowder which you can find in mecican or spanish shops esp. the smoked paprikapowder is very tasty.Love the nigerian kitchen looks somewhat caribbean .Thank you for your BEAUTIFULL RECIPES

    • Nky Lily Lete
      July 27, 2016 / 4:41 pm

      Thanks for those tips , well appreciated 🙂

  61. Anonymous
    September 6, 2013 / 4:56 am

    I love your faq's.. you answered all the questions I had. Thank you so much.. I love your youtube channel.

    • Nky Lily Lete
      September 6, 2013 / 7:07 am

      Thanks dear, I get emails with these common questions and just answered to the best of my knowledge. I'm so glad it helped you 🙂

  62. Achika
    August 25, 2013 / 12:12 pm

    You are so sweet dear, I am a new subscriber on your youtube channel…keep up the good work. Love from a Nigerian in Barce 🙂

    • Nky Lily Lete
      September 6, 2013 / 7:06 am

      You are sweet too Dear, thanks for subbing on youtube… love from here too 🙂

  63. omolara
    August 24, 2013 / 11:32 pm

    The only thing I can say is THANK YOU . Since I saw your recipe on facebook, I have not stopped thanking God for you, I love all the faqs, you answered my silent questions.

    • Nky Lily Lete
      September 6, 2013 / 7:05 am

      Aww Omolara, thank you dear, I'm glad to be of help dear. God bless 🙂

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