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Sardine Jollof Rice

Sardine Jollof Rice is one of the most brilliant Nigerian budget cooking innovations — applying the full Jollof Rice technique to the most affordable protein available: tinned sardines. The result is a Jollof Rice that has all the bold, deeply fried pepper base, the smoky flavour and the vibrant colour of standard Jollof, but at a fraction of the cost.

Sardine Jollof Rice, Nigerian cooking

Ingredients

  • 3 big cups of parboiled long-grain rice, washed
  • 2 tins of sardines in tomato sauce
  • 4 big ripe tomatoes, blended
  • 2 Tatashe (red bell peppers), blended
  • 2 Atarodo (hot chilli peppers), blended
  • 1 big onion, sliced
  • 3 cooking spoons of vegetable oil
  • 2 big handfuls of ground dried crayfish
  • 2 seasoning cubes (Knorr), crushed
  • 1 teaspoon of curry powder
  • 1 teaspoon of thyme
  • Salt to taste
  • 2 glasses of water

Method

  1. 01

    Frying the Pepper Base. Heat oil in a wide pot. Add sliced onion and fry 2 minutes. Add blended tomatoes, Tatashe and Atarodo. Fry vigorously for 20 minutes until deeply cooked and oil floats on top.

  2. 02

    Adding the Sardines. Open the sardine tins. Drain the tomato sauce from the tins directly into the pepper base — this adds extra flavour. Add the sardines themselves, breaking them gently into pieces within the sauce. Add ground crayfish, seasoning cubes, curry, thyme and salt. Add 2 glasses of water. Stir gently.

  3. 03

    Adding the Rice. Add the washed parboiled rice to the seasoned sauce. Stir once. The sauce should barely cover the rice — add a little more water if needed. Seal tightly with foil and lid. Cook on medium heat for 20 to 25 minutes until rice is fully cooked and liquid absorbed.

  4. 04

    The Smoky Finish. Increase heat to medium-high for the final 4 to 5 minutes to create a slight caramelised bottom — the budget version of Party Jollof's smoky bottom.

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