Jollof Stew Base — Chicken Broth

Making jollof rice from scratch is a full-day project. First you have to cook your chicken — season it, boil it, fry it, and keep the broth. Then you make the tomato mix — source, wash, blend, and boil dry six different ingredients. Then you fry the tomato mix in oil with seasoning, curry, thyme, bay leaves, and tomato paste for another 30–45 minutes. Then and only then can you add your rice and broth and begin cooking.

Our Jollof Stew Base cuts all of that out. Debra makes the full stew from scratch — with real chicken broth, fresh tomatoes, tatashe (red bell pepper), habanero pepper, onions, ginger, garlic, palm oil, curry, thyme, bay leaves, and seasoning — slow-cooked to perfection. All you do is heat and add rice.

Delivery: Canada and UK only. Refrigerate immediately upon delivery. Use within 5 days or freeze for up to 3 months.

How to Cook Jollof Rice with This Stew Base:

1. Pour the Jollof Stew Base into a pot and heat on medium flame

2. Add your washed long-grain parboiled rice (2 cups rice per 500ml stew)

3. Stir to coat the rice in the stew

4. Add a little water or additional chicken stock if needed

5. Season to taste, cover tightly, and cook on low heat for 25–30 minutes

6. Check and stir halfway through, adding a splash of water if needed

7. Serve with fried plantain, coleslaw, and your choice of protein