Smoky Jollof Rice and Beef Stew – A True Taste of Home

Smoky Jollof Rice and Beef Stew

One of the most iconic dishes across West Africa, jollof rice is more than just food, it’s a symbol of celebration, comfort, and home. For this feature, I prepared a rich, smoky jollof rice paired with flavourful beef stew, cooked low and slow for the perfect depth of taste.

Why Jollof Rice is So Special?

Across West Africa, jollof rice is more than food, its pride. Each country has its version, but the essence remains the same: rice simmered in a perfectly seasoned tomato and pepper base until it’s smoky, rich, and irresistible. Paired with beef stew, it becomes the ultimate weekend treat or party favourite.

Step-by-Step: How I Made This Dish

1. Preparing the Beef Stew

• Start by seasoning your beef with chopped onions, garlic-ginger paste, salt, and stock cubes.

• Let it simmer until the meat is tender and juicy.

• Fry the beef lightly (optional for added flavour) and return it to a rich tomato-pepper sauce.

• Allow the stew to cook slowly until thick and perfectly balanced.

2. Cooking the Jollof Rice

• In a pot, heat oil and sauté onions until fragrant.

• Add tomato paste and stir until it begins to caramelise.

• Add blended peppers and tomatoes, season with curry, thyme, salt, and stock cubes.

• Pour in meat stock for depth of flavour, then add washed rice. Stir well to coat every grain.

• Add bay leaves and let it steam slowly until fluffy, smoky, and colourful.

Ingredients You’ll Need

For the Jollof Rice:

• Rice

• Tomato paste

• Blended peppers and tomatoes

• Onions

• Curry & thyme

• Stock cubes & salt

• Bay leaves

• Butter (for extra flavour)

• Meat stock

For the Beef Stew:

• Beef

• Onions

• Garlic-ginger paste

• Stock cubes & salt

The Final Result

The rice came out perfectly fluffy with that classic smoky aroma, while the beef stew was rich and tender, soaking into the rice for every bite.

This is the kind of food that brings people together and reminds you of home, no matter where you are.