Elevate your Jollof Rice game with the luscious goodness of Palm Oil.

Preparation time: 15 mins
Cooking time: 40 mins
Serves: 4
Calories: 390 kcal

Shopping List
250g of short-grain rice
3 tablespoons of GuDee palm oil
1 medium onion, chopped
4 garlic cloves, crushed
1 thumb-size ginger, grated
400g tinned chopped tomatoes
1 teaspoon of fresh scotch bonnet pepper, thinly chopped
2 bouillon cubes
1 teaspoon of dried thyme
1 teaspoon of turmeric powder
100ml chicken broth
1 small bunch of fresh curry leaves, roughly chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped

Step by Step

1. Boil the rice until halfway cooked, 8 minutes. Rinse the rice in cold water and drain and set it aside.
2. Heat 4 tablespoons of GuDee Palm Oil in a pot over medium heat. Add the onions, garlic, and ginger to the pot and cook for 2 minutes.
3. Add the tomatoes, scotch bonnet pepper, and bouillon cubes. Stir and fry for 4 minutes. Add thyme and turmeric. Combine and stir for 2 minutes. Add the chicken broth and season as required.
4. Add the rice and coat it completely with the palm oil mixture. Add 200ml of water and stir very well. Bring to a boil then reduce to medium heat and simmer for 10-15 minutes or until the rice is cooked and all the liquid has been absorbed. Top up with water as required but in small batches if rice isn’t cooked.
5. Add the curry leaves and simmer for 2 minutes. Add the bell peppers and simmer for a further 3 minutes.
6. Serve with grilled or roasted chicken legs and salad.