nigerian quick jellof rice

Nigerian Quick Jellof Rice

nigerian quick jellof riceOnce upon a time, and while I was browsing YouTube, it suggested a Nigerian movie for me to watch, I went ahead and clicked on the video and on that first scene, I saw people eating Jellof rice. It was my mission to know the recipe, and when I almost mastered it, I made a Nigerian Quick Jellof Rice.

Nigerian Quick Jellof Rice

nigerian quick jellof riceYes, it is a faster version, but tastes delicious. I had to cut it short since I usually have many chores to take care of around the house. In the original recipe, you have to use tomato sauce made from scratch.

In my version things run faster, and you are done in very short time. As a foodie, there is no way I can compromise on flavor. I guarantee that you will enjoy the flavor of every bite you take.

nigerian quick jellof riceMy quest to make a Nigerian Quick Jellof Rice, made me addicted to not only Nigerian cuisine, but to Nigerian movies too.

Oh yeah, I do watch Nigerian movies often, and to be honest, Nigerian movies are not only entertaining to me, but a source of learning. I watched so many Nigerian movies, I feel as if I know every corner of that country although, never traveled to it.
nigerian quick jellof rice

Follow me on Instagram, and if you happen to make any of my recipes, please post the picture and mention me in your post, or use this hash tag #munatycooking. I would love to see your creation.
As for my recipe, here you go!

nigerian quick jellof rice

Nigerian Quick Jellof Rice

In this Nigerian Quick Jellof Rice the Authentic flavor has not been compromised. I guarantee that you will enjoy the flavor of every bite you take.
5 from 1 vote
Print Rate
Course: Main Meal
Cuisine: Nigerian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 3


  • 1 medium onion chopped
  • 1 medium tomato
  • 1 <g data-gr-id="90" id="90" class="gr_ gr_90 gr-alert gr_gramm Grammar multiReplace">stick</g> celery
  • 3 cloves garlic
  • 1- inch ginger
  • 1 medium carrot chopped
  • ¼ bell pepper
  • 1 cube chicken bouillon
  • 1 ½ tablespoon tomato paste
  • 2 tablespoon oil
  • 2 cup water
  • 1 cup long grain rice washed and soaked
  • ½ teaspoon curry powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon thyme or oregano
  • 1 tablespoon butter


  • In <g data-gr-id="96" id="96" class="gr_ gr_96 gr-alert gr_gramm Grammar only-ins doubleReplace replaceWithoutSep">blender</g>, add tomato, bell pepper, ginger, garlic, celery, and blend well.
  • In a pan, heat <g data-gr-id="79" id="79" class="gr_ gr_79 gr-alert gr_spell ContextualSpelling">two-tablespoon</g> oil and then add the onion and carrot. Stir for three minutes on medium high heat.
  • Add the tomato mix <g data-gr-id="75" id="75" class="gr_ gr_75 gr-alert gr_gramm Grammar multiReplace">on</g> the fried onion and stir until the oil separates.
  • Add the tomato paste, butter, and chicken bouillon. Stir for two minutes.
  • Add all the spices and stir for two minutes.
  • Add the water and let it boil. Check if you need more salt at this stage.
  • Add the rice and stir for few seconds, when it comes to a boil, cover tightly and cook on the lowest heat for 15 minutes. Uncover and stir, cover again and cook for another 15-16 minutes.
  • Serve hot.
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