Jellof rice is bae. End of! Nothing beats this dish in terms of taste, time of preparation and simplicity. It is a very much loved dish in my household. In those days, mom cooked it for birthday parties with a side of fried chicken. Yum. This Cameroonian Jellof is so easy to make, it will be done in the twinkle of an eye.
Classic Cameroonian Jellof is made in a spicy tomato sauce. Think about how you make dry stew. Ehen! The long grains of rice are stewed in that rich and flavorful sauce till rice is cooked. To make the real authentic Cameroonian rice, the one served at parties, mom stewed her rice, over a firewood fire and made sure the rice burned a little at the bottom. My sister and I would fight for that ‘burny burny’ until mom brought a rope to hang the pot around our necks. It was that good. Chai! Memories.
This Jellof rice version is the stove top version with a smoky twist. The secret?
Smokey Jellof Stove top secret: Slice your tomatoes, add some red and green bell pepper, onions, garlic, scotch bonnets, thyme and bay leaves on an oven tray. Drizzle some oil you are using on top and roast it in the oven for 15 mins before blending and frying. The result is amazing! I didn’t use tomato paste for this recipe because I try to use fresh ingredients most often for cooking. I also decorated the rice with some steamed chopped red and yellow bell peppers. Feel fry to use tomato paste and leave out the bell peppers.
Have I convinced you to cook Jellof rice today? Here is a short video recipe you can watch to see how it is done. Please be sure to subscribe for more weekly healthy recipes and everything wholesome health. Tag @shape_up_african so I can feature your food on my Instagram feed and do not forget to check out and follow me on Facebook and Twitter for behind the scenes with Auntie Zee.
Alright now, let’s cook some classic Jellof rice, shall we?.