Ingredients

For the Rice:

• Half of 16 ozJollof Mix (available on my website)
• 1¼ liters of water
• 3 cups of rice, best if broken rice and steamed for the perfect texture

For the Protein:

• 1 whole red snapper, or any meat of your choice
• Vegetable oil
• Salt to taste

Instructions

1. Marinate the Protein: In a bowl, add Nokoss Marinade, vegetable oil, and salt to taste. Mix well. Make small slits in the fish, fill them with the marinade, and rub the rest all over. Let marinate for 30 minutes.
2. Cook or Fry the Protein: Heat oil in a pan and fry (or sear) your fish or meat until golden and cooked through. Remove and set aside.
3. Prepare the Base: In a large pot, add half of the 16 oz Instant Jollof Mix and 1¼ liters of water. Stir well and bring to a gentle boil.You can use entire jar and double the water.
4. Add Vegetables: Add cabbage, eggplant, carrots, cassava (if using), and Habanero peppers. Cook until the vegetables are tender and full of flavor.
5. Add Protein and Seasoning: Add the fried fish or cooked meat and 1 tablespoon of Nokoss Marinade ( optional). Add salt and seasoning to taste. Simmer gently so the flavors blend perfectly.
6. Remove Protein and Vegetables: Once cooked, remove them carefully and set aside.
7. Add the Rice: Add the broken steamed rice to the sauce. Stir well, cover, and cook on low heat for 25–30 minutes until the rice is soft and fluffy.
8. Serve: Fluff the rice gently and arrange the protein and vegetables on top. Serve warm and enjoy this flavorful, comforting Senegalese Jollof Rice!

Tips

• Use fish or meat stock for extra flavor.
• A small drizzle of oil before simmering gives your rice a richer texture