Party Jollof Fries

Ingredients

• 2 large Red Bell Peppers (seeds removed, cut into quarters)
• 1 teaspoon Paprika Powder (sweet paprika for extra color)
• 2 medium Onion (one diced for pepper blend, one sliced for garnish)
• 2 medium Tomatoes (chopped for pepper blend)
• 6 cloves Garlic (peeled, minced)
• 1 inch Fresh Ginger (peeled and grated)
• 500 g Hot Chicken (bone‑in pieces, skin on for flavor)
• 500 g Goat Meat (cut into bite‑size cubes)
• 2 tablespoons Curry Powder
• 1 teaspoon Thyme (dried)
• 2 pieces Seasoning Cubes (chicken or beef bouillon)
• to taste Salt
• 1 teaspoon Black Pepper
• 1 teaspoon White Pepper
• 2 Bay Leaf
• 3 tablespoons Tomato Paste
• 1 cup Vegetable Oil (divided: ½ cup for roasting, rest for frying and sauce)
• 2 cups Long Grain Rice (rinsed and soaked 7 minutes)
• 2 tablespoons Butter (unsalted, cut into pieces)
• ½ cup Frozen Peas (thawed)
• ½ cup Carrots (diced small)

Instructions

1. Roast the Peppers

   Preheat oven to 365°F (185°C). Place quartered red bell peppers on a baking sheet, drizzle with ¼ cup vegetable oil, and roast for 45‑50 minutes until the skins are charred and the flesh is soft. If you don’t have an oven, heat a non‑stick pan over very low heat, add a little oil, place peppers skin‑side down, and cook until lightly charred, about 15‑20 minutes.

   Time: PT50M

   Temperature: 365°F

2. Blend the Pepper Mix

   Transfer the roasted peppers, 2 diced tomatoes, 6 minced garlic cloves, and the grated ginger into a blender. Add a pinch of salt and blend until completely smooth. Set aside.

   Time: PT5M

3. Prepare the Meat Stock

   In a large pot, combine the chicken pieces, goat meat cubes, grated onion, remaining minced garlic, and grated ginger. Stir in 2 tbsp curry powder, 1 tsp thyme, 2 seasoning cubes, 1 tsp salt, and 1 tsp black pepper. Cover and steam over low heat for 10 minutes, then add 2 cups water. Cook until the meat is tender, about 20‑25 minutes. Remove the meat, reserve the broth, and set the cooked meat aside.

   Time: PT35M

4. Fry the Chicken

   Heat the same oil used for roasting (about 1 cup) in a deep fryer or large skillet until shimmering (≈350°F). Fry the chicken pieces until golden brown and cooked through, about 8‑10 minutes. Remove, drain on paper towels, and set aside. You can air‑fry or bake at 400°F for 20‑25 minutes if you prefer a healthier method.

   Time: PT15M

   Temperature: 350°F

5. Parboil the Rice

   Rinse 2 cups long‑grain rice until water runs clear. Soak in hot water for 7 minutes, then drain. Set aside.

   Time: PT10M

6. Build the Jollof Base

   In a clean pot, heat 2‑3 tbsp vegetable oil over medium‑low heat. Add 1 diced onion and sauté for 2 minutes until fragrant. Stir in 3 tbsp tomato paste and cook, stirring constantly, for 7‑10 minutes until the paste turns sweet and the oil begins to separate.

   Time: PT12M

7. Incorporate the Pepper Blend

   Add the smooth pepper blend to the pot. If it looks too thick, thin with a few tablespoons of water, then stir in an additional splash of oil so the mixture fries rather than boils. Cook for about 10 minutes, stirring frequently, until the sauce deepens in color and the raw pepper taste disappears.

   Time: PT10M

8. Season the Sauce

   Add 1 tsp white pepper, 2 bay leaves, 1 tsp paprika (or paprika seasoning cube), 1 tsp ginger powder, and adjust salt if needed. Stir and fry for another 10 minutes, watching closely to avoid burning.

   Time: PT10M

9. Combine Rice and Meat Stock

   Add the parboiled rice to the pot, stirring to coat each grain with the sauce. Pour in the reserved meat stock until the liquid is just at the level of the rice (slightly above). Bring to a gentle boil, then reduce to low, cover, and let simmer for 15 minutes.

   Time: PT15M

10. Steam the Jollof

    After 15 minutes, remove the lid, stir gently, then re‑cover with foil or parchment and let steam for another 30 minutes on low heat. Do not lift the lid frequently.

    Time: PT30M

11. Finish with Butter and Veggies

    Remove the pot from heat. Stir in 2 tbsp butter, ½ cup thawed peas, ½ cup diced carrots, and the sliced onion and tomato garnish. Cover for 2 minutes to melt the butter, then give a final stir.

    Time: PT5M

12. Add Reserved Pepper Sauce (Optional)

    If you saved extra pepper sauce earlier, fold a few spoonfuls into the finished Jollof for an extra flavor boost.

    Time: PT2M

13. Serve

    Transfer the Party Jollof Fries to a serving platter, garnish with additional sliced onions or fresh herbs if desired, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

560

Protein

22 g

Carbohydrates

78 g

Fat

16 g

Fiber

5 g

Ingredient Substitutions

• Instead of Red Bell Peppers: Orange bell pepper, Red paprika
• Instead of Paprika Powder: Smoked paprika, Ancho chili powder
• Instead of Onion: Shallots
• Instead of Tomatoes: Canned diced tomatoes (1 cup)
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Fresh Ginger: Ground ginger (½ tsp)
• Instead of Hot Chicken: Chicken thighs
• Instead of Goat Meat: Beef stew meat
• Instead of Curry Powder: Berbere spice blend
• Instead of Thyme: Oregano
• Instead of Seasoning Cubes: Maggi cubes, vegetable bouillon
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of White Pepper: Black pepper
• Instead of Bay Leaf: Rosemary sprig
• Instead of Tomato Paste: Pureed fresh tomatoes (½ cup)
• Instead of Vegetable Oil: Canola oil, peanut oil
• Instead of Long Grain Rice: Basmati rice
• Instead of Butter: Margarine
• Instead of Frozen Peas: Fresh peas
• Instead of Carrots: Bell pepper strips

Equipment Needed

• Oven
• Baking Sheet
• Non‑stick Pan
• Blender
• Large Pot
• Deep Fryer or Large Skillet
• Wooden Spoon / Spatula
• Colander
• Aluminum Foil or Parchment Paper

Critical Steps — Do Not Skip

• Roasting the peppers until well charred for smoky flavor
• Blending the roasted peppers into a smooth puree
• Using the same oil for frying chicken and cooking the sauce to build depth
• Steaming the rice with minimal liquid to achieve fluffy texture
• Ensuring the sauce never boils; it should fry gently

Chef Tips from the Video

• Reuse the oil from frying the chicken for the Jollof base – it layers flavor beautifully.
• Add a pinch of sugar while cooking the tomato paste to accelerate the sweet caramelization.
• Cover the pot with foil before the lid to trap steam more effectively.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Portion and freeze for up to 2 months; reheat gently on low heat with a splash of water.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Roast and blend the pepper mixture up to 2 days ahead; store in the fridge.
• Prepare the meat stock and keep it refrigerated; it can also be frozen.
• Parboil the rice and keep it covered in cold water until ready to use.

Frequently Asked Questions