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Carib-Nigerian Jollof Rice with Beef

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Carib-Nigerian Jollof Rice with Beef


This is classic Nigerian party food, and one taste will make you understand why this is a dish made for celebrations.

  • 2 hours 30 minutes
  • Serves 4
  • Medium





Carib-Nigerian Jollof Rice with Beef

My version of this Nigerian classic is an altogether less fiery creation than the original, but it is still full of flavour, and the rice has that unique "crunch" which can only be produced by frying the rice before it is boiled.
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Prep Time 1 hour
Cook Time 1 hour 30 minutes
Marinating time 4 hours
Total Time 6 hours 30 minutes
Course Main Course
Cuisine Nigerian
Servings 4 people
Calories 548 kcal


  • 4 tbsp coconut oil
  • 300 g basmati rice
  • 240 ml water
  • 450 ml beef stock
  • 1 medium onion (sliced)
  • tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp Cariblend® Mild Caribbean Curry Powder
  • 1 tsp bouillon powder (or 2 crumbled Maggi seasoning cubes)
  • 2 tsp sweet smoked paprika
  • Salt and pepper to taste

For the sauce:

For the beef:


  • First, prepare the beef by mixing the curry powder, jerk spice, bouillon powder, salt, pepper, diced onion, and crumbled bay leaf together, then sprinkling them over the beef in a bowl. Toss well to coat thoroughly and leave to marinate, covered, in the fridge for up to 24 hours (and no less than 4 hours).
  • Meanwhile make the sauce. Heat 1 tbsp of coconut oil over a high heat in a small saucepan. Add the plum tomatoes and the red seasoning paste and fry for 5-10 minutes over high heat, stirring continuously, until the plum tomatoes are soft and the red seasoning has darkened to an intense red colour (but do not brown or burn). Set aside.
  • After the meat has been marinated, heat 1tbsp of the coconut oil in a large skillet or casserole (which has a lid) and add the beef with all the seasonings. Stir well and fry for 10 minutes over medium heat, stirring occasionally. Add the water, turn the heat to high, and bring to the boil. Once boiling, cover the skillet, reduce the heat, and simmer for 10 -15 minutes (or until the beef becomes tender).
  • Remove the beef from the water with a slotted spoon and pat dry, pour the water out of the skillet into a jug or bowl, and set aside.
  • Add the remaining 2 tbsp of coconut oil to the skillet, and fry the beef until browned all over. Remove the beef with a slotted spoon and set aside.
  • Add the sliced onion to the skillet and fry until soft and translucent.
  • Add the tomato paste, mix well, and fry for another 5 minutes.
  • Add the cooked tomato and red seasoning sauce, thyme, curry powder, bouillon powder, smoked paprika, salt and pepper to taste, and cook for 5 minutes.
  • Add the well-rinsed rice and stir until it is well coated with the sauce.
  • Add the reserved water from cooking the beef and the beef stock to the pot and bring to the boil. Cover and simmer for about 20 minutes (until the rice is cooked and the liquid has been absorbed).
  • Add the fried beef and stir thoroughly to mix..
  • Turn off the heat, cover, and allow to steam for about 5 minutes (until the beef has been thoroughly re-heated).
  • Serve.


Sodium: 591mgCalcium: 67mgVitamin C: 10mgVitamin A: 842IUSugar: 5gFiber: 3gPotassium: 818mgCholesterol: 47mgCalories: 548kcalSaturated Fat: 13gFat: 17gProtein: 27gCarbohydrates: 70gIron: 3mg
Keyword Beef, Rice
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Chris Peacock

Author, blogger, foodie - passionate about cooking, travel, gardening, and photography. 50% Jamaican, 25% English, 12.5% Scottish, 12.5% Welsh, 100% citizen of the world!

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