The jollof rice kit brings together 7 products to cook this red, spicy rice, shared from Senegal to Nigeria via Ghana. It includes the rice, the tomato concentrate, the base spices and the chicken stock; all that's left to add is the oil, fresh onion, bell pepper and the meat, fish or plantains of your choice.
What's in the kit?
- LOTUS fragrant Thai rice, 1 kg bag: the base of the dish.
- DIEG BOU DIAR double tomato concentrate, 400 g jar: for the colour and the sauce.
- SAMIA garlic powder, 100 g sachet.
- SAMIA ginger powder, 100 g sachet.
- SAMIA sweet paprika, 100 g sachet: for the red colour of the sauce.
- NUMBER ONE onion powder, 100 g sachet.
- JUMBO chicken stock powder, 1 kg tub: the rice cooks in this stock.
How do you prepare jollof rice?
Sauté a sliced fresh onion in a little oil, then add the DIEG BOU DIAR double tomato concentrate, the garlic, ginger, sweet paprika and onion powder from the kit. Let it cook for a few minutes so the sauce takes on a deep colour, then pour in the LOTUS fragrant Thai rice and stir so it absorbs the flavour well. Add the JUMBO chicken stock from the kit, dissolved in boiling water (one spoonful for half a litre), to just cover the rice, then taste: the stock is very salty, so add salt only if needed. Cover with a lid and cook over low heat until fully absorbed: this rice cooks in about ten minutes once boiling. Serve with grilled chicken, fish or fried plantains, to add yourself.
Where does jollof rice come from?
Jollof rice, also called Wolof rice, originates from the Wolof empire, which covered part of present-day Senegal, the Gambia and Mauritania, around the 14th century. Carried by the movements of the Wolof people, the dish then spread across West Africa: Nigeria, Ghana, Senegal, Sierra Leone and Cameroon each claim their own version. In Senegal, another rice dish, ceebu jën (thiéboudienne), was inscribed in 2021 on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity, as a culinary art of Senegal. The step-by-step recipe is on the blog: West African jollof rice recipe.
What goes well with it?
The whole range: recipe kits.
Product information
- Brand: NKOSI (assembly of 7 products)
- Kit composition: see the list above, one unit of each item
- Allergens: Contains: wheat (gluten), soya and eggs (in the JUMBO chicken stock), sulphites (in the SAMIA garlic powder). The JUMBO chicken stock is made in a facility that also uses fish, crustaceans, celery and milk: traces may be present. NUMBER ONE onion powder: may contain celery and mustard.
- Storage: each product keeps in a dry place, away from light, as indicated on its own packaging.
