Name: The Best Cameroonian Jellof Rice By Ke’s Cook Island
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Cameroonian Recipes
Ingredients: 3 cups long grain parboiled rice; 1 can tomato puree (paste); 1 large onion; 2 garlic cloves; 1 ginger stump; 1 tbsp smoked paprika powder; ½ kg chicken; 1 bell pepper(optional); 2 bay leaves; ¼ tsp white pepper; ⅓ cup vegetable oil; 1 scotch bonnet pepper; 2 cups chicken stock; salt; 1 cup carrots and green pea mix

RatingDifficultyIntermediate

The Best Cameroonian Jellof Rice By Ke's Cook Island

Yields4 Servings

Prep Time10 minsCook Time30 minsTotal Time40 mins

Cameroonian Jellof Rice is a staple in most West African countries, Senegal, Liberia, Sierra Leone, Nigeria, Ghana, Cameroon, Togo, and Gambia. Well, Jollof rice clearly originated from Senegal but spread across Africa with each country having its unique touch to the dish. If you ask me, after eating the different variations, Cameroonian jollof rice stands out! One thing unites the different recipes, no matter the ingredients you use, the end product should be red.

So this is the key ingredient that gave me the best Cameroonian jollof rice "smoked paprika!" I wanted a spice that will give me the effect of rice cooked on a local firewood kitchen like my mom’s and this little red spice did a great job.

Now that said, let’s get to the cooking:

3 cups long grain parboiled rice

1 can tomato puree (paste)

1 large onion

2 garlic cloves

1 ginger stump

1 tbsp smoked paprika powder

½ kg chicken

1 bell pepper(optional)

2 bay leaves

¼ tsp white pepper

⅓ cup vegetable oil