PEPPE TERRA

Jollof Rice

A classic favourite with a fiery twist!

Experience the irresistible flavors of spicy Jollof Rice made with Peppe Terra Cooking Paste—a perfect blend of pepper, tatashe, and onions that brings bold seasoning and vibrant color to every dish. Whether for family gatherings, parties, or a delicious everyday meal, this crowd-pleaser allows you to add your personal touch with vegetables and spices, making it a true showstopper!

  • Servings: 4-6 People
  • Cook Time: 45 Mins
  • Preparation Time: 20 Mins
  • Total Time: 65 Mins
  • Servings: 4-6 People
  • Cook Time: 45 Mins
  • Preparation Time: 20 Mins
  • Total Time: 65 Mins

Ingredients

  1. Big Bull Gold Rice – 2 cups
  2. Peppe Terra Cooking Paste – One 180g Doy Pack or Three 55g Sachets
  3. Golden Terra Soya Oil – ½ cup
  4. Terra Seasoning Cubes – Jollof flavour
  5. Fresh Tomatoes – 3 medium-sized (blended)
  6. Red Bell Pepper (Tatashe) – 1 large (blended)
  7. Scotch Bonnet (Ata Rodo) – 1 piece (blended)
  8. Carrot – 1 medium-sized (diced or sliced)
  9. Paprika – 1 teaspoon
  10. Cayenne Pepper – ½ teaspoon (optional, for extra spice)
  11. Curry Powder – 2 teaspoons
  12. Peas – ½ cup (optional, for garnish)
  13. Onion – 1 large (diced)
  14. Chicken or Beef Stock – 2 cups
  15. Garlic – 1 clove (minced)
  16. Ginger – 1 teaspoon (grated)
  17. Thyme – 1 teaspoon
  18. Bay Leaves – 2 leaves
  19. Salt – to taste
  20. Water – as needed

Step-by-Step Procedure

  1. Rinse Big Bull Gold Rice thoroughly under running water until the water runs clear. Set aside.
  2. Prepare the base by heating Golden Terra Soya Oil in a large pot over medium heat. Sauté diced onions until soft and fragrant.
  3. Stir in Peppe Terra Cooking Paste, blended tomatoes, red bell pepper, and scotch bonnet. Cook for 10-15 minutes, stirring occasionally, until the oil begins to float on top.
  4. Add Terra Seasoning Cubes, thyme, bay leaves, garlic, ginger, curry powder, paprika, and cayenne (if using). Stir well and adjust salt to taste.
  5. Add the rinsed rice to the pot, mixing it into the sauce until fully coated.
  6. Pour in the chicken or beef stock and a little water (enough to just cover the rice). Stir gently to distribute the ingredients evenly.
  7. Cover the pot tightly with foil or a lid and cook on low heat for 25-30 minutes, stirring occasionally to prevent burning, until the rice is tender and the liquid is absorbed.
  8. When the rice is nearly done, mix in the diced carrots and peas. Allow to steam for a few minutes.
  9. Once fully cooked, fluff the rice with a fork and garnish with more peas or paprika, if desired.

Chef's Tips

  • To prevent the dish from being overly spicy, balance the Peppe Terra Cooking Paste with fewer additional peppers.
  • For a unique flavour, try adding a splash of coconut milk to the stock.
  • Let the rice steam on low heat to achieve the signature “party Jollof” smoky bottom layer.
  • Use fresh vegetables for a bright, colourful dish that tastes as good as it looks.
  • Use a non-stick or heavy-bottomed pot to prevent burning.
  • Always rinse the rice thoroughly to remove excess starch for separate, fluffy grains.
  • Experiment with protein—grilled chicken or fried plantains make excellent sides!