Coconut Jollof Rice

Course: SidesCuisine: Mother Dishes of Africa, Vegetarian


Prep and Cooking Time




  • 2 cups long-grain rice

  • 1/4 cup coconut milk

  • 1/4 cup vegetable oil

  • 1 onion, finely chopped

  • 1 red bell pepper

  • 1 green bell pepper

  • 3 large tomatoes

  • 1 teaspoon Yaji Mama Put

  • 1 teaspoon Yaji Ataré

  • 1 cube bouillon or broth

  • 1 teaspoon curry powder

  • 1 teaspoon thyme

  • Salt to taste

  • 4 cups chicken or vegetable broth


  • Rinse the rice and set aside.
  • In a large pot, heat the vegetable oil and sauté the chopped onion until translucent.
  • Put peppers and tomatoes into food processer and blend into a paste. Put paste into pan with onions. Cook until the mixture thickens and the oil separates.
  • Stir in Yaji Spice Mama Put, Yaji Ataré, curry powder, thyme, and salt.
  • Add the rice and coat it with the sauce.
  • Pour in the coconut milk and broth or bouillon cube. Bring to a boil, then cover and simmer for 20-25 minutes, or until the rice is cooked.
  • Fluff the rice and serve.

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