Mauritania jollof in the Slow cooker
Set in the morning, eat at 6. The most forgiving way to make jollof.
Mauritania jollof rice can be made in the slow cooker. Set in the morning, eat at 6. The most forgiving way to make jollof. Total time is approximately 240 minutes. The method uses broken parboiled rice with sheep fat (smen) or peanut oil as the cooking fat.
At a glance
Why cook Mauritania jollof in the slow cooker?
Every appliance extracts something different from Mauritania jollof rice. The slow cooker set in the morning, eat at 6. The most forgiving way to make jollof. For Mauritania jollof specifically, the crock pot interacts with the sheep fat (smen) or peanut oil base and preserved lemon and mastic resin seasoning in ways that change the final colour, crust formation, and aroma intensity. Mauritania jollof is traditionally made over firewood in desert pits — adapting it to the slow cooker means deciding which part of that smoke character you are preserving and which you are letting go. The key variables — oil ratio, stock volume, and lid timing — all need adjusting from the stovetop baseline.
Mauritania jollof uses broken parboiled rice, which responds well to low-and-slow heat, but the absence of evaporation means you must deliberately reduce your liquid by 20% to avoid a soupy result.
- + Set and forget
- + Rich, deep flavour from the long simmer
- + Great for parties
- − No crust
- − Rice can soften past al dente
- − 6+ hour commitment
Method
- 01
Reduce pepper base on the stove first (this step is non-negotiable)
- 02
Transfer to crock with par-cooked rice and stock
- 03
Low for 4 hours OR high for 2
- 04
Stir once at hour 3 if low
- 05
Switch to warm and let it sit 30 min before serving
Frequently asked
Can you make Mauritania jollof in the slow cooker?
Set in the morning, eat at 6. The most forgiving way to make jollof.
How long does it take?
Approximately 240 minutes including prep and rest.
Does the slow cooker give you a smoky crust?
No crust