This IS The Easiest Jollof Rice + Tips To Make The Perfect Jollof Rice Every Time Sooo Delicious

Ingredients

• 1 can (12 oz) Turkey Spam (cut into ½‑inch cubes)
• 2 tablespoons Coconut Oil (for frying, adds subtle coconut flavor)
• 1 piece Large Onion (finely chopped)
• 1 piece Habanero Pepper (finely minced; wear gloves if sensitive)
• 6 ounces Tomato Paste (one 6‑oz can, frozen or refrigerated)
• 1 piece Spice Blend Cube (pre‑made seasoning cube from the channel’s recipe)
• 1 piece Shrimp Powder Seasoning Cube (adds umami; can replace with any seasoning cube)
• 1 teaspoon Salt (or to taste)
• 1 teaspoon Dried Thyme (optional but recommended)
• ½ teaspoon Ground Anise (adds subtle licorice note)
• 1 teaspoon Curry Powder (mild West African style)
• 2 cups Long Grain Parboiled Rice (rinsed until water runs clear)
• 2 cups Water (adjust as needed for rice texture)
• 1 piece Bell Pepper (sliced; add at the end for color and crunch)

Instructions

1. Prep Ingredients

   Cut the turkey Spam into ½‑inch cubes, finely chop the onion, mince the habanero (wear gloves), and slice the bell pepper. Rinse the rice in a colander until the water runs clear.

   Time: PT10M

2. Fry Spam

   Heat the coconut oil in a skillet over medium heat. Add the Spam cubes and fry, stirring occasionally, until they turn golden brown, about 4 minutes.

   Time: PT4M

   Temperature: Medium heat

3. Set Spam Aside

   Transfer the fried Spam to a plate and set aside, leaving the oil in the skillet.

   Time: PT1M

4. Sauté Onion

   In the same oil, add the chopped onion and sauté for about 4 minutes, or until translucent and fragrant.

   Time: PT4M

   Temperature: Medium heat

5. Add Spice Cube

   Drop the pre‑made spice blend cube into the pot and stir until it fully dissolves into the oil and onions.

   Time: PT1M

6. Incorporate Habanero and Tomato Paste

   Add the minced habanero and the 6‑oz tomato paste. Flip the mixture gently to prevent the paste from sticking, cover, and let it melt for about 3 minutes.

   Time: PT3M

   Temperature: Medium heat

7. Create the Sauce Base

   Stir in 2 cups of water, the shrimp powder seasoning cube, and salt. Adjust water if needed to achieve a loose, stew‑like consistency. Bring to a gentle simmer.

   Time: PT5M

   Temperature: Medium heat

8. Simmer Until Oil Rises

   Continue simmering until a thin layer of oil separates and rises to the surface, indicating the sauce is ready. This takes about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

9. Re‑Add Spam and Aromatics

   Return the fried Spam to the pot. Sprinkle in thyme, ground anise, and curry powder. Stir to combine.

   Time: PT2M

10. Add Rice and Water Level

    Add the rinsed rice to the pot, stirring to coat each grain with the sauce. Add enough water so that it reaches just above the rice level (about 2‑2½ cups, depending on rice type).

    Time: PT3M

11. Cook Rice

    Cover the pot (place a sheet of parchment paper between pot and lid if desired to catch condensation) and reduce heat to low. Let the rice cook until all liquid is absorbed, about 13 minutes.

    Time: PT13M

    Temperature: Low heat

12. Finish with Bell Pepper

    Remove the lid, gently stir, then add the sliced bell pepper. Cover again for 5 minutes to steam the pepper and meld flavors.

    Time: PT5M

    Temperature: Low heat

13. Fluff and Serve

    Fluff the Jollof rice with a fork, taste for final seasoning, and serve hot.

    Time: PT1M

Nutrition Facts

Calories

550

Protein

20g

Carbohydrates

80g

Fat

12g

Fiber

3g

Ingredient Substitutions

• Instead of Turkey Spam: cooked chicken cubes, leftover pork or beef
• Instead of Coconut Oil: vegetable oil, olive oil
• Instead of Large Onion: yellow onion, shallots
• Instead of Habanero Pepper: Thai chili, serrano pepper
• Instead of Tomato Paste: crushed tomatoes, tomato puree
• Instead of Spice Blend Cube: bouillon cube, vegetable stock cube
• Instead of Shrimp Powder Seasoning Cube: fish sauce cube, soy sauce
• Instead of Dried Thyme: fresh thyme
• Instead of Ground Anise: star anise (ground)
• Instead of Curry Powder: turmeric + cumin blend
• Instead of Long Grain Parboiled Rice: basmati rice, jasmine rice
• Instead of Bell Pepper: red pepper flakes, green onions

Equipment Needed

• Large Pot or Dutch Oven
• Skillet or Frying Pan
• Chef's Knife
• Cutting Board
• Wooden Spoon or Heat‑Resistant Spatula
• Measuring Cups and Spoons
• Lid for Pot
• Parchment Paper (optional) (optional)
• Colander (for rinsing rice)

Critical Steps — Do Not Skip

• Fry Spam until golden brown to develop flavor and texture
• Melt tomato paste fully and create a smooth sauce base
• Simmer until oil rises to the surface – sign of a well‑reduced sauce
• Cook rice with the correct water‑to‑rice ratio to avoid mushiness
• Use parchment paper under the lid to manage condensation and prevent soggy rice

Chef Tips from the Video

• Use parboiled long‑grain rice for the authentic fluffy Jollof texture.
• Toast the thyme, anise, and curry powder briefly before adding to release extra aroma.
• A drizzle of coconut milk at the end adds richness without altering the classic flavor.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3‑4 days.

Freezer: Portion and freeze for up to 1 month; reheat gently on the stove.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Prepare the tomato‑spice sauce a day ahead and refrigerate; reheat before adding rice.
• Fry the Spam in advance, store in a sealed container, and add during the final simmer.
• Cook the rice slightly under‑done, cool, and refrigerate; finish by steaming with the sauce.

Frequently Asked Questions