Jollof Rice


  • 4 Tablespoons of vegetable oil

  • 4 Fresh tomatoes or one 14.5oz can of diced tomatoes

  • 1 6oz can Tomato paste

  • 4 Red onions

  • 2 Red bell peppers

  • Exotic Choice Jollof Rice Spice

  • 4 Habanero pepper (put as much or as little as you want, depending on how spicy you want your rice)

  • 4 1/2 cups of long-grain parboiled rice

  • Curry Powder


  • Blend some tomatoes, onions, habanero peppers, and red bell peppers together until you achieve a smooth consistency. Leave to the side.

  • Heat about 4 tablespoons of vegetable oil in a medium-sized pot on medium heat. When hot enough put in some chopped red onions. Allow the onions to fry until the redness starts to slightly fade off. Pour in your tomato paste and let it fry with the onions. Make sure to stir the paste consistently to avoid burning. Do this for about 10 mins, or until the paste fully fries in the oil. Pour in the blended mixture into the pot and fry it together with the tomato paste.

  • Add Exotic Choice Jollof Rice Spice and mix. Cover the pot and allow the tomato to fry in the oil. Add more oil if necessary. Don’t rush this process because you really want to let the tomato fry to remove the slappy sour taste. I would recommend letting it fry for about 20-30 mins. To avoid burning continuously stir the mixture.

  • At this point, while the tomato is frying, begin to wash your long grain parboiled rice. Make sure to get rid of as much starch as possible by washing the rice until the water used becomes very clear. This helps to avoid the rice from sticking together when cooking.

  • Once the tomato is done frying, add salt if necessary and mix.

  • Now add in your washed rice (and a bit of water if necessary, to cook the rice) and mix it together with the fried tomatoes. Turn down the heat to the lowest on your burner and cover the pot.

  • Allow the rice to cook for about 30 minutes.

  • After about 30 minutes open the pot and properly combine all the ingredients together. Cover the pot again, and let it cook for an additional 10 minutes or until the rice has fully blended in with the mixture.

  • Enjoy while hot for best taste.