I think I have been slacking in my ‘no special occasion is complete without this traditional dish’ Jollof rice sharing duties.
I mean, what’s up with having only one Jollof rice recipe on my blog? Any one who grew up in Africa would have at least three Jollof recipes (Mums, Grans and the favourite Aunty’s) up their sleeves. That does not even count your own version, your food obsessed sister’s versions and your quick weeknight Jollof. I really need to up my game.
Which is why I jumped at the chance to whip up a Jollof rice recipe for #NationalRiceWeek. The fact that I get to eat it too, after photographing too, is an extra bonus.
The campaign is all about inspiring people to break free of their mealtime ruts. They are really keen to get people to try new rice recipes, new rice varieties, dishes from a new cuisine and to try different styles of rice.
Perfect time to introduce you all to my sweetcorn Jollof rice, which is whipped up from freezer and pantry staples. The base of this dish is rice and tomatoes to which everyone adds in their own ‘authentic’ ingredients. In this version I have added in some sweetcorn kernels, which add a little bit more sweetness to the rice.
Basmati rice is my rice of choice when making this but you can try using a different rice to your taste. Easy serving suggestions include grilled fish or meats, coleslaw and some chilli sauce. I would love to see you try this and come back and let me know what you think.
Ps did you know that – rice is the staple food for over half the world’s population and is a rich source of carbohydrates and is highly digestible? Added to this is the fact that it is gluten free, very low in fat, contains no transfats, saturated fats, sodium or cholesterol and provides a range of vitamins and minerals. Do pop over to loverice.org to find out more about rice, recipe and check out some of their rice recipes. You can also follow the campaign on social media via the hashtag #NationalRiceWeek.
More Rice Recipes
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Sweetcorn Jollof Rice
- 2 tbsp vegetable oil
- 1 large onion finely chopped
- 2 red pepper deseeded and chopped
- 4 tbsp tomato puree or to taste
- 600 g (1.3lb) basmati rice
- 1.1 L (4.6 cups) vegetable stock
- Salt to taste
- 1.5 cup sweet corn kernels
- Heat the oil in non-stick pan and add in onion, peppers and 3 tbsp of water, stir and fry for about 5 mins.
- Add in tomato puree and fry for about 30 secs.
- Then add in rice and stir constantly until rice is coated with tomato puree.
- Transfer the rice mixture in to a rice cooker, add in vegetable stock , mix well, season with salt and cook according to your rice cookers instructions.
- mins before your rice finishes, add in the sweetcorn (but do not mix) and then cover and continue cooking till done.
- Serve with some roast sweet potato, grilled fish or meat and chilli sauce to your taste.
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Maybe I’m missing this in the recipe, but how much sweet corn do I add? And are you using fresh corn or canned corn? Thanks!
Amy Katz from Veggies Save The Day
I love learning new rice recipes. Thanks for sharing!