5 Reviews

This is an amazing recipe! I used only 2T of tomato paste per someone's suggestion, but think 3 would have been perfect. Just follow the recipe as it's written and you can't go wrong. Just adjust the pepper and salt to your taste. This recipe is very authentic. Thank you!

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Nakia A. July 06, 2016

I've lived in Nigeria for 9 years and this is a good recipe! To make it more "central" Nigerian, reduce the tomato paste to 1-2 Tbsp., increase the curry powder, and rather than paprika, if possible, use fresh pimiento (known as "tatase" in Jos). In general, it is more authentic to use chicken parts (cut small) rather than breast, since chicken is seldom available in anything but whole (usually still clucking!) chickens.

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Meredith D. June 22, 2015

What a fantastic recipe! I made the vegetarian version (chicken omitted) and I absolutely love it. It is a nice taste of home with a twist. I grew up eating this recipe, but my family is Senegalese, so I wanted to try how other people make it. Nice and hot, not too overwhelming and the curry adds a nice kick. I think all the ingredients go really well together and this dish has a lovely authentic taste. I would definitely recommend this to someone, great recipe!!

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DiannaAmundson April 20, 2015

This dish was very good and completely satisfying. I used only 1 T of cayenne and it was perfect for my taste--heat without being hot. Did not add the curry. I also omitted the tomato paste since I put in the 2 tomatoes with juice from cutting them up. I lightly boiled some chicken breast to cut up for this recipe and then used 3 cups of that water in the recipe. Was great--rice was done but firm. I will make this again for sure!

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eringillmore4 November 09, 2013

This recipe is a taste of home and relatively easy to make! The only thing I would change is the removal of the tomatoes - combined with tomato paste it can be a little overwhelming.

Also, be sure to use a parboiled rice - other types get mushy.

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Saveme511 December 28, 2011
West African Jollof Rice