Jollof rice is one of the most popular West African dishes – and we can see why! It is rich, spicy, & oh-so-incredibly tasty. Our version is packed with red pepper, onion & beef biltong for a South African twist!
Spicy Jollof-style Rice & Biltong
Spicy Jollof-style Rice & Biltong
with red pepper, coriander & creamy raita
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 35 minutes
Ingredients:
- Beef
- Chicken
- Chicken Stock
- Cooked Chopped Tomato
- Cooked Chopped Tomatoes
- Free-range Beef Biltong
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Jollof Seasoning
- Onion
- Onions
- Pickled Bell Peppers
- Raita
- Tomato Paste
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
RICE, RICE, BABY
Boil the kettle. Place a deep, nonstick pan (with a lid) over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic, the jollof seasoning (to taste - it’s spicy!) and a sweetener of choice (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato paste and fry for a further 2-4 minutes, shifting constantly. Pour in the cooked chopped tomato, the rinsed rice, 200ml of boiling water, the stock, and seasoning. Mix until fully combined. Reduce the heat, cover with a lid and simmer for 10-15 minutes until the rice is fully cooked and all the liquid has been absorbed, stirring occasionally.
CHOP CHOP
While the rice is simmering, rinse and pick the coriander. When the rice is done, remove from the heat, and stir through the pepper strips and the biltong.
HEARTY JOLLOF
Plate up a hearty pile of jollof rice. Sprinkle over the picked coriander and dollop over the raita for a fresh touch. Beautiful, Chef!
Onion - 1
Garlic Clove - 1
Jollof Seasoning - 25ml
Tomato Paste - 20ml
Cooked Chopped Tomato - 100g
White Basmati Rice - 75ml
Chicken Stock - 5ml
Fresh Coriander - 4g
Pickled Bell Peppers - 30g
Free-range Beef Biltong - 75g
Raita - 45ml
RICE, RICE, BABY
Boil the kettle. Place a deep, nonstick pan (with a lid) over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic, the jollof seasoning (to taste - it’s spicy!) and a sweetener of choice (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato paste and fry for a further 2-4 minutes, shifting constantly. Pour in the cooked chopped tomato, the rinsed rice, 400ml of boiling water, the stock, and seasoning. Mix until fully combined. Reduce the heat, cover with a lid and simmer for 10-15 minutes until the rice is fully cooked and all the liquid has been absorbed, stirring occasionally.
CHOP CHOP
While the rice is simmering, rinse and pick the coriander. When the rice is done, remove from the heat, and stir through the pepper strips and the biltong.
HEARTY JOLLOF
Plate up a hearty pile of jollof rice. Sprinkle over the picked coriander and dollop over the raita for a fresh touch. Beautiful, Chef!
Onion - 1
Garlic Cloves - 2
Jollof Seasoning - 50ml
Tomato Paste - 40ml
Cooked Chopped Tomato - 200g
White Basmati Rice - 150ml
Chicken Stock - 10ml
Fresh Coriander - 8g
Pickled Bell Peppers - 60g
Free-range Beef Biltong - 150g
Raita - 85ml
RICE, RICE, BABY
Boil the kettle. Place a deep, nonstick pan (with a lid) over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced onion and fry for 5-6 minutes until soft, shifting occasionally. Add the grated garlic, the jollof seasoning (to taste - it’s spicy!) and a sweetener of choice (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato paste and fry for a further 2-4 minutes, shifting constantly. Pour in the cooked chopped tomato, the rinsed rice, 600ml of boiling water, the stock, and seasoning. Mix until fully combined. Reduce the heat, cover with a lid and simmer for 15-20 minutes until the rice is fully cooked and all the liquid has been absorbed, stirring occasionally.
CHOP CHOP
While the rice is simmering, rinse and pick the coriander. When the rice is done, remove from the heat, and stir through the pepper strips and the biltong.
HEARTY JOLLOF
Plate up a hearty pile of jollof rice. Sprinkle over the picked coriander and dollop over the raita for a fresh touch. Beautiful, Chef!
Onions - 2
Garlic Cloves - 3
Jollof Seasoning - 75ml
Tomato Paste - 60ml
Cooked Chopped Tomatoes - 300g
White Basmati Rice - 225ml
Chicken Stock - 15ml
Fresh Coriander - 12g
Pickled Bell Peppers - 90g
Free-range Beef Biltong - 225ml
Raita - 125ml
RICE, RICE, BABY
Boil the kettle. Place a deep, nonstick pan (with a lid) over medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, add the diced onion and fry for 5-6 minutes until soft, shifting occasionally. Add the grated garlic, the jollof seasoning (to taste - it’s spicy!) and a sweetener of choice (to taste). Fry for 1-2 minutes until fragrant, shifting constantly. Add the tomato paste and fry for a further 2-4 minutes, shifting constantly. Pour in the cooked chopped tomato, the rinsed rice, 800ml of boiling water, the stock, and seasoning. Mix until fully combined. Reduce the heat, cover with a lid and simmer for 15-20 minutes until the rice is fully cooked and all the liquid has been absorbed, stirring occasionally.
CHOP CHOP
While the rice is simmering, rinse and pick the coriander. When the rice is done, remove from the heat, and stir through the pepper strips and the biltong.
HEARTY JOLLOF
Plate up a hearty pile of jollof rice. Sprinkle over the picked coriander and dollop over the raita for a fresh touch. Beautiful, Chef!
Onions - 2
Garlic Cloves - 4
Jollof Seasoning - 100ml
Tomato Paste - 80ml
Cooked Chopped Tomato - 400g
White Basmati Rice - 300ml
Chicken Stock - 20ml
Fresh Coriander - 15g
Pickled Bell Peppers - 120g
Free-range Beef Biltong - 300g
Raita - 170ml
Woolies Products in this dish
