Jollof Rice Recipe

This recipe couldn’t be easier! Create your mouth watering Jollof in just a few simple steps.

SERVES 2 (To make for 4 people use 2 bombs and double the ingredients)

1 Jollof Bomb
250g Basmati or Long grain rice
300ml Water
4 Tbsp Sunflower or Vegetable oil

4-6 Chicken Legs/Thighs
1 Ripe Plantain



1. Decant your rice into a bowl and wash thoroughly until the water runs clear. This helps remove starch and gives the rice a wonderful fluffiness once cooked.

2. Bring 300ml of water to boil in a non stick pot. Reduce to medium/high heat. Drop your Flavour Bomb into the pan and let it melt down with the lid on, stir occasionally until the bomb is dissolved and there are no lumps.

3. Add 4tbsps oil and let this bubble for 3-4mins.

4. Add your rice into the pan and mix together. There should be enough water to just cover the rice.

5. Take the lid and cover with foil or a clean tea towel (this helps the rice steam). Pop the lid on and cook for 30 minutes on a low heat. Before serving, take a fork and fluff up the rice in the pan mixing it gently.


A classic pairing, season your chicken well with spices of your choice then fry, grill or roast. Leg or thigh works particularly well.

Feeling our fishy friends? Season your fish of choice then fry or roast in the oven. Avoid oily fish, white fish works well.

No protein? No problem! Add vegetables of your choice such as peas, carrot and sweetcorn

Use ripe plantain (not mushy) as these will be sweeter. Heat up sunflower or coconut oil (enough for a shallow fry) in a frying pan on a medium heat, remove the skin from your Plantain and cut it at an angle approximately 1/2 inch thick. Fry until soft and golden.