Nigerian jollof rice secret ingredient list
Every ingredient — quantities included — plus the ChopJollof-original secret that sets Nigeria jollof apart. Printable.
The complete Nigerian jollof rice secret ingredient list for 6 servings. Includes all standard ingredients with exact quantities, the ChopJollof-coined secret (not found in any published recipe), chicken variation notes, and where to source ingredients locally in Nigeria.
At a glance
Nigerian jollof rice secret ingredient list
- 500gLong-grain parboiled rice
Nigerian standard — not basmati, not jasmine. Golden Penny or Mama Gold.
- 4 mediumFresh plum tomatoes
Or 2 large vine tomatoes. Blended until smooth.
- 2 largeTatashe (red bell pepper)
The sweet base of every Nigerian pepper blend. Nigerian red pepper, not standard bell pepper.
- 2–4Scotch bonnet peppers
The non-negotiable. Seeds in for full heat, seeds out for milder.
- 2 mediumWhite onions
1 blended into the base, 1 sliced for the oil bloom.
- 2 tbspDouble-concentrate tomato paste
Fried in oil first, before the blended base. This is the double-fry secret.
- 100mlVegetable oil or groundnut oil
Neutral oil — not olive oil, not palm oil.
- 500mlChicken stock
From the pre-cooked chicken. Not cubes dissolved in water — actual stock.
- 2 cubesKnorr Chicken seasoning cubesoften skipped
The savoury backbone.
- 1 cubeMaggi seasoning cubeoften skipped
Used alongside Knorr, not instead of it.
- 1 tbspGround crayfishoften skipped
The umami ingredient most non-Nigerian recipes skip. Non-negotiable.
- 1 tspNigerian curry powder
Turmeric-forward — different from Indian curry.
- 1 tspDried thyme
Always used with curry. Never separately.
- 3Bay leaves
Added with stock. Removed before serving.
- ½ tspGround cameroun pepperoften skipped
Dried and ground Nigerian pepper — the dry spice layer.
- to tasteSalt
Taste before adding — the cubes provide most of the sodium.
- 90 secPre-char pulse — empty dry pot over maximum flame before oil★ chopjollof secret
Heat the empty pot until it almost smokes. Add the oil into this super-heated pot. The first contact of tomato paste with this surface creates a different caramelisation than a cold-start pot. This is the ChopJollof pre-char pulse.
Nigerian jollof rice with chicken — what changes
The chicken is cooked separately and its stock is what the rice absorbs. Season the chicken with curry, thyme, onion, ginger, garlic, and scotch bonnet. Pre-cook until tender. Use that stock — not plain water — for the jollof.
Sourcing ingredients in Nigeria
In Nigeria, these ingredients are sourced from open markets. Tatashe (long red pepper) is sold in bunches. Crayfish is sold by weight, pre-ground or whole. Cameroun pepper is sold in small paper bags at market stalls. Long-grain parboiled rice (Golden Penny, Mama Gold) is the default — not Thai jasmine, not basmati.
Outside Nigeria, most of these ingredients are available at West African, Caribbean, or international grocery stores. Online suppliers ship niche items like netetou, crayfish, and specialty peppers worldwide.
Nigerian jollof rice secret ingredient list — chopjollof.com. Print this page and take it to market.
Frequently asked
What is the secret ingredient in Nigerian jollof rice?
The ChopJollof-original secret for Nigeria jollof is: Pre-char pulse — empty dry pot over maximum flame before oil. This is not a commonly published tip — it was developed through repeated testing by ChopJollof's kitchen team.
What are all the ingredients in Nigerian jollof rice?
The main ingredients are: Long-grain parboiled rice, Fresh plum tomatoes, Tatashe (red bell pepper), Scotch bonnet peppers, White onions, Double-concentrate tomato paste, Vegetable oil or groundnut oil, Chicken stock, Knorr Chicken seasoning cubes, Maggi seasoning cube, Ground crayfish, Nigerian curry powder, Dried thyme, Bay leaves, Ground cameroun pepper, Salt, Pre-char pulse — empty dry pot over maximum flame before oil.
How do I make Nigerian jollof rice with chicken?
The chicken is cooked separately and its stock is what the rice absorbs. Season the chicken with curry, thyme, onion, ginger, garlic, and scotch bonnet. Pre-cook until tender. Use that stock — not plain water — for the jollof.
Where can I buy the ingredients for Nigerian jollof rice in Nigeria?
In Nigeria, these ingredients are sourced from open markets. Tatashe (long red pepper) is sold in bunches. Crayfish is sold by weight, pre-ground or whole. Cameroun pepper is sold in small paper bags at market stalls. Long-grain parboiled rice (Golden Penny, Mama Gold) is the default — not Thai jasmine, not basmati.
Can I print this Nigerian jollof rice ingredient list as a PDF?
Yes. Use your browser's print function (Ctrl+P or Cmd+P) and select "Save as PDF." The list is formatted to print cleanly on A4 or Letter paper. Nigerian jollof rice secret ingredient list — chopjollof.com. Print this page and take it to market.
How many people does this Nigerian jollof rice recipe serve?
This list is calibrated for 6 servings. For a party of 20+, multiply rice by 4 and all seasonings by 3.5 — the base needs less proportional scaling than the rice.
Other country lists
Every ChopJollof country has its own secret ingredient list.
Browse all 22 country lists