Jollof Rice

Jollof rice, also called ‘Benachin’ meaning one pot in the Wolof language, is a popular dish in many parts of West Africa. It is thought to have originated amongst members of the Wolof ethnic group in the Senegambia region but has since spread to the whole of West Africa, especially Nigeria, Ghana, and Liberia.

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[column type=”one-half” last=”true” ]There are many variations of Jollof rice. The most common basic ingredients are rice, tomatoes and tomato paste, onion, salt, and red pepper. Beyond that, nearly any kind of meat, vegetable, or spice can be added. [/column]

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For the Rice

  • 3 tbsp olive oil
  • 1 large onion
  • 3 tbsp tomato purée
  • 1 chicken stock cube
  • 400g basmati rice
  • 1 red pepper (optional)
  • 1 yellow pepper (optional)
  • Bunch of coriander
  • 2-3 cloves of garlic
  • A thumb size piece of ginger
  • Harbanero chilli
  • 2 x 400g cans tomotoes
  • Seasoning to taste


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1. Add the oil to the pan and fry the onions until soft but not golden, about 5 mins. While the onions cook, make the ginger and chilli base. Put the garlic, tomatoes, ginger and chilli into a food processor or blender and whizz till smooth.

2. Add the tomato purée to the onions, fry for another 2 mins then add the ginger and chilli mix. Crumble in the stock cube, stir then pour in 600ml boiling water. Bring to the boil then simmer for 15 mins.

3. Add the rice to the pan, turn the heat down to a simmer then cover with foil and a lid (so no steam can escape) and cook for 20 mins.

4. Take the lid off (the rice won’t be cooked yet) then scatter the peppers and okra (optional) over the rice. Re-cover and cook for 10 mins until the veg is softened and the rice tender. Just before serving, mix the veg through and scatter over coriander.



Jerk Chicken

Jamaican Jerk can be a sauce or a seasoning and can be a delicious way to add a fiery and zesty spice to your menu. Once used as a meat preservative by the Arawak Indians, they later seasoned their meats with a rub dominated by all spice berries and leaves, and roasted over a wood fire.

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[column type=”one-half” last=”true” ]En underbar kycklingrätt med en sprakande smakkombination av kryddor från Jamaica. Timjan, ingefära, habanero, bacardi, vinäger och vårlök är några av ingredienserna i denna rätt. [/column]

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For the Jerk Sauce

  • 4 spring onions
  • bunch of fresh thyme
  • 3 bay leaves
  • ground cloves
  • ground nutmeg
  • 6 tablespoons golden rum
  • 6 tablespoons white wine vinegar
  • 1 tablespoon runny honey
  • 1 harbanero
  • 4 gloves of garlic

Jerk sauce can be used for various dishes, below are the rest of the ingredients to make a great jerk chicken dish.

  • 4 x 180g chicken breasts
  • fresh rosemary
  • 2 spring onions
  • long-grain rice
  • chicken stock
  • 1 x 400g carton of black beans


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Here is one of many ways to make a jerk chicken:

1. Fry the chicken portions skin side down until golden, then place in a snug fitting baking try uncooked side down.

2. As the chicken is frying make the jerk sauce – Trim and roughly chop the onions and put into the liquidizer with a bunch of thyme, 3 bay leaves, a large pinch of ground cloves, nutmeg, and allspice, 6 tablespoons each of rum and vinegar, 4 cloves of garlic, 1 tablespoon of honey and 2 teaspoons of salt. Remove the seeds from the harbanero (optional) and add to the liquidizer, blitz the ingredients until it becomes a really smooth liquid paste. To thicken add a little olive oil (optional).

3. Pour the jerk sauce between the chicken avoiding saturating the crispy skin top side. Scatter rosemary over the chicken and place the oven and cook until evenly cooked through 15-30 min.

4. As the chicken is cooking put the rice on. Finely slice 2 spring onions and put in the pan with a good lug of olive oil heat and stir until the onion softens then add the water and chicken stock and bring to the boil then cook to nearly ready and add the black beans.