Jollof Rice with Chicken and Prawns

In Nigeria this dish is always served at celebrations. Originally it came from the Gambia.


  • 1 lb / 455 g ripe tomatoes, peeled and chopped
  • 1 onion, peeled and chopped
  • 1–2 fresh red chillies deseeded and chopped
  • 1 tsp freshly ground black pepper freshly grated nutmeg
  • 4 tbsp groundnut (peanut) oil
  • 4 lb / 1.80 kg chicken, jointed into 8–10 pieces
  • 14 oz / 395 g long grain rice
  • 1ΒΌ pt / 710 ml water or chicken stock
  • ΒΌ pt / 140 ml peeled prawns


Fry the tomatoes, onion, chillies and spices in most of the groundnut oil in a saucepan for 5–10 minutes. Add the chicken pieces, raise the heat, and cook for about 10 minutes until they lose their rawness. Pour in the rice and the water or chicken stock. Bring to the boil, cover with a tightly fitting lid, and lower the heat as far as possible. Cook for 20–25 minutes, and then remove from the heat. Fork the rice to lighten it, and then cover once more, and let stand for the flavours to develop for up to 1 hour. Just before serving, dry the prawns, and fry them in the remaining oil for 2–3 minutes. Serve on top of the rice.