• 1 teaspoon thyme
  • 1 Onion Medium
  • 1 tomato Large
  • 2 teaspoons curry powder
  • 2 stock cubes
  • 2 Cups Chicken stock
  • 3 Cups Rice Long grain (see note)
  • 6 tablespoons Oil
  • Salt

For the Sauce

  • 1 Onion
  • 1 Scotch bonnet
  • 1 tablespoons Ginger Minced/Grated
  • 2 tablespoons Tomato paste
  • 2 cloves Garlic
  • 2 Red Bell pepper
  • 2 Tomatoes


1. To make the sauce, blend the peppers, Tomatoes, Onion, Garlic, Ginger and Tomato paste.

2. Heat the Oil, and add the diced onions. Stir-fry the Onions for about 1 to 2 minutes or till translucent.

3. Add the sauce and let that cook for about 5 minutes. Add the Curry powder, salt, Thyme, Bay leaves, Chicken stock and stock cubes then cover it up and allow it to come to a rolling boil.

4. Stir in the Rice, cover it up and put it in a 80°c oven for 45 minutes to 1 hour – depending on the type of rice used.

5. Finish this up by stirring in the diced Tomatoes or mixed vegetables. Serve hot.


Recipe by: Chef Lola’s Kitchen


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