Jollof Rice Recipe With Ataro Jollof Sauce

Jollof Rice Recipe With Ataro Jollof Sauce


  • 1.5 cups of long-grain parboiled rice
  • One jar of Ataro Jollof Sauce (170g)
  • 2.5 cups of chicken or vegetable broth or water
  • Half a teaspoon of salt or to taste
  • 1 cup mixed vegetables (optional)


  1. Rinse your long-grain parboiled rice under cold or hot water until the water runs clear. This helps to remove the starch and prevent the rice from sticking together.
  2. Pour the Ataro Jollof Sauce into a medium pan and let it simmer for 1-2 minutes to activate all the flavours in the sauce.
  3. Pour in the chicken or vegetable broth, and add the salt. Stir everything together and bring the mixture to a boil.
  4. Stir in the rinsed rice, ensuring every grain is coated with the sauce. This will give your Jollof Rice its distinctive colour and flavour.
  5. Once it starts boiling, reduce the heat to the lowest setting, cover the pan with a tight lid and let it simmer for about 12-15 minutes or until the rice is cooked and all the liquid is absorbed. Avoid stirring the rice frequently, as it can cause it to become mushy.
  6. If you're using mixed vegetables, stir them in about 5 minutes before the rice is done to heat them through and retain their crunch.
  7. Once the rice is fully cooked, remove from the heat and let it stand for 5 minutes with the lid on. This allows the rice to finish cooking in its own steam.
  8. Serve your West African Jollof Rice warm, garnished with Ataro Hot Sauce, and enjoy!


Remember, Jollof Rice is a versatile dish; you can customise it. Add cooked chicken, beef, or seafood to the rice or serve it with fried plantains for a complete meal. Without chicken or vegetable broth, you can use cubes for extra flavour. Enjoy cooking!