18/02/2026
Jollof Rice Recipe for 100 Guests (15 kg rice)
Ingredients
Rice: 15 kg
Fresh tomatoes (plum): 10–12 kg
Tatashe (red pepper): 3 kg
Scotch bonnet (atarodo): 500 g (adjust to heat level)
Onions: 3 kg 2 kg blended, 1 kg sliced)
Tomato paste: 3–4 big tins
Vegetable oil: 4–5 liters
Chicken stock: 8–10 liters
Curry powder: 20–25 tbsp
Thyme: 15 tbsp
Bay leaves: 10–12
Seasoning cubes: 35–40 cubes
Salt: to taste
White pepper (optional): 5 tbsp
Method
1. Wash rice thoroughly and parboil till 70% cookeddrain and set aside.
2. Blend tomatoes, pepper, and onions. Boil the blend till water dries off and oil begins to rise.
3. In a large pot, heat oil. Add sliced onions and fry lightly.
4. Add tomato paste and fry till dark and sweet (this prevents sour taste).
5. Add reduced tomato blend, curry, thyme, bay leaves, seasoning, and salt. Fry well.
6. Pour in chicken stock and allow to boil. Taste and adjust seasoning.
7. Add rice, stir well, cover tightly, and cook on low heat till done.
8. Turn gently to avoid breaking grains.
