Steamed jollof rice from Hibiscus: Discover Fresh Flavours from West Africa with the Observer Rising Star of Food (page 46) by Lopè Ariyo

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ro_ on January 25, 2024

    This is the second recipe I've tried for jollof rice, and I did prefer it - the steaming method gave very nicely textured rice. I would just add a good whack more salt than suggested, and maybe a little bit of chicken stock powder too for savouriness.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.