This Cameroonian Jollof Rice is tasty and distinctively flavorful. Rice cooked with meat, carrots, and green beans will be the most balanced rice dish you'll ever have, and you'll kick yourself for not trying it out.
Cameroonian Jollof Rice is similar to Nigerian Jollof Rice and Ghanaian Jollof Rice, but it differs because it's packed with carrots, green beans, and beef. It is a balanced meal indeed that will make your tastebuds scream with joy, just like the Rice Pilau, Thieboudienne and Jambalaya. This easy Puff puff recipe is a side or party food to accompany jollof.
With all the arguments on social media about which country has the best jollof rice. Trust me when I say I have tasted all four types of Jollof from Ghana, Cameroon, Senegal, and Nigeria. They all taste good, but this will depend on individual preference.
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Origin of Jollof Rice
The dish is named after the Wolof people, an ethnic group from the Senegambia region (modern-day Senegal and The Gambia). The Wolof term "Chebu Jen" (or "Thieboudienne" in Senegal) refers to a rice and fish dish that is considered a precursor to Jollof rice. It involves cooking rice with tomatoes, onions, and various spices. Spice lovers will also enjoy our African Suya spice. Each country put its spin on the dish, leading to the variety of Jollof rice recipes we see today.
This is very different from fried rice, where the rice is first cooked before frying. If you love fried or stir-fried rice, try this Nigerian Fried Rice, Coconut Rice, or Shrimp fried rice.
Recipe Ingredients
- Rice: Any long-grain parboiled rice will be perfect because it holds a good shape and becomes fluffy. Jasmine and Basmati rice are also good options. Ensure you wash the rice well to remove excess starch, which helps prevent the rice from becoming sticky.
- Tomatoes: Fresh tomatoes and tomato paste form the base of the sauce. This also gives the rice its colour and tangy flavour.
- Onion: They are usually sauteed with fresh tomatoes to release their deep flavours.
- Ginger and Garlic paste: Minced garlic and ginger add aromatic depth and a spicy, pungent flavor that complements the other ingredients.
- Veggies: Carrots and Green beans are Cameroonian Jollof Rice must have. This makes it a balanced meal.
- Beef: The beef is usually boiled, diced and cooked in the rice. Any boneless beef cut works. Proteins are usually sauteed, fried, or stewed before being added to the rice. I used shrimp, liver and beef. Feel free to use any meats.
- Seasonings: Salt, white pepper, bouillon and curry powder.
- Broth: Broth provides moisture and enhances the rice's overall flavor. You can use homemade or store-bought broth or water.
- Fresh herbs: Parsley and green onion for earthly flavours.
Check recipe card for detailed measurements and full ingredients.
How to make Cameroonian Jollof Rice
- Sauté onions and tomatoes until some water evaporates. Add tomato paste, and cook until the sauce thickens and becomes less tangy or sour.
- Mix in spices and seasonings to flavour the sauce. Stir in the washed rice and ensure it’s well coated with the tomato sauce.
- Add broth, herbs and bay leaves, then simmer until the rice is cooked, fluffy and has absorbed the flavors.
- Sauté beef till brown in little oil. Add carrots and green beans. Stir fry until cooked but still crunchy and season with a pinch of salt.
- Combine the veggies and beef mix with the cooked rice and gently stir till it is well combined.
- Serve warm.
Substitutions and Variations
- Use coconut milk for a tropical flavour. If the coconut is too thick, add water so the rice won't be mushy.
- Add cooked beans for extra proteins and fiber.
- Increase the amount of chili peppers or add hot sauce for a spicier kick.
- Yes you can make jollof quinoa. Substitute quinoa for rice for a gluten-free and protein-rich alternative.
- This aromatic one-pot meal shares similarities with the traditional Native Jollof Rice, also known as Iwuk Edesi in Nigeria. For those seeking a different take on spiced rice dishes, our East African Pilau Rice offers a fragrant alternative with distinct Indian influences. If you're in the mood for something with a Cajun twist, consider trying our hearty easy Louisiana Dirty Rice, which packs a flavorful punch while using similar cooking methods.
Cameroonian Jollof Rice Tips
- Ensure you wash the rice well to remove excess starch, which helps prevent the rice from becoming sticky.
- Make sure the soup base is appropriately cooked for even flavour.
- After adding the rice, reduce the heat to medium low and cover the pot. This allows the rice to cook evenly and absorb flavours without burning.
- Add a little water or broth at a time so the rice doesn't become mushy, soft, or overcooked.
- If you don't want to stir fry the beef and veggies, just put them on the fully cooked rice and cover the pot for 5 minutes while the heat is turned off. The residual heat will cook the veggies. Then, stir to combine and serve.
Frequently Asked Questions
Yes, but note that brown rice requires more cooking time and liquid. Adjust the cooking time and broth accordingly.
Absolutely! Use vegetable broth instead of chicken broth and omit any animal-based proteins. You can add more vegetables or legumes for protein.
Reheat in a microwave or on the stovetop. If the rice is too dry, add a splash of water or broth.
Salad, Puff Puff, Coleslaw, Juice
Long-grain rice or basmati is commonly used for the best texture. Avoid short-grain rice, which can become sticky.
Other Rice Recipes To Consider
If you tried this Cameroonian Jollof Rice or any other recipe on my blog, please leave a 🌟 star rating and let me know it went in the 📝 comments below. Thanks for visiting me today!
Cameroonian Jollof Rice
Equipment
Ingredients
- 3 cups Long grain rice washed
- 5 medium Roma tomatoes chopped
- ¼ cup Tomato paste 4 tbsp
- 1 large Onion chopped
- 1 cup Carrot diced
- ½ cup Fresh parsley and green onion
- 1 cup Green beans diced
- 1 lb Beef
- 2 teaspoon Salt
- 1 teaspoon Seasoning powder or bouillon
- 2 tsp Curry powder
- 2 teaspoon Ginger and Garlic paste
- 2 Bay leaves
- ½ teaspoon White pepper
- 1 cup Cooking oil
- 5 cups Water or more
Instructions
- Boil the beef with ½ teaspoon Salt and seasoning powder until tender. Cut the beef into cubes and save the broth for later.
- Add oil to a pot on medium heat. Cook the onion and tomatoes until some water has evaporated. Add the tomato paste and cook again for 5 minutes to avoid tangy sauce.
- Add the washed rice, salt, seasoning powder, curry, white paper, and ginger-garlic paste. Stir fry for 3 minutes until combined.
- Add the broth or water, bay leaves, and chopped fresh herbs ( save some herbs for later use). Stir to combine. Cook until the rice is tender and fluffy.
- In a separate pan, add 3 tablespoon oil and fry the beef until it is slightly brown. Add the diced carrot, herbs, green beans, and a pinch of salt. Stir-fry for 2 minutes. You don't want the veggies to be soft. It should be cooked but still crunchy.
- When the rice is cooked, it is fluffy, and the water dries. Turn off the heat, add the veggie and beef mix. Gently stir until well combine. Taste to adjust any seasonings.
- Remove and allow to cool. Then serve.
Video
Notes
- Wash rice well to remove some starch. This will make it less mushy
- Add little water at a time when cooking rice to avoid overcooking.
- When fully cooked, turn off heat and leave the lid on so it becomes fluffy.
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Bilikis says
This looks so delicious and yummy
Bilikis says
Thanks for the recipe ma
Bilikis says
Super delicious