How to Use

From jar to jollof, step by step.

Everything you need to turn one jar of IDAPO Jollof Sauce into a full pot of jollof rice, from the first fry to the final fluff.

Before You Start

What you'll need

1 jar

IDAPO Jollof Sauce

4 tbsp

Vegetable oil

2 cups

Rice

2 cups

Chicken or lamb stock, or water

Rice type: Any long-grain rice will take on the sauce well; adjust liquid slightly if using a variety with different absorbency.

Method

Four steps to the pot

1

Before You Start

IDAPO Jollof Sauce

Heat 4 tablespoons of vegetable oil in a pot over medium heat. Add the jar of IDAPO Jollof Sauce and fry, stirring occasionally, until it deepens in colour and the oil begins to separate slightly at the edges.

Step Two

Add the rice

Stir in 2 cups of rice, coating every grain evenly in the fried sauce before adding any liquid. This step helps the rice take on colour and flavour right from the start.

2

3

Step Three

Add stock and cook

Pour in 2 cups of chicken or lamb stock (or water). Cover and cook over low heat until the rice is tender, stirring only if needed to prevent sticking.

Step Four

Rest, fluff and serve

Turn off the heat and let the pot rest, covered, for 5 minutes. This allows any remaining steam to finish softening the rice. Fluff gently with a fork before serving.

Ready to cook?

One jar, four steps, a full pot of jollof rice.

How to Use

From jar to jollof, step by step.

Before You Start

What you'll need

1 jar

IDAPO Jollof Sauce

4 tbsp

Vegetable oil

2 cups

Rice

2 cups

Chicken or lamb stock, or water

Method

Four steps to the pot

1

Before You Start

IDAPO Jollof Sauce

Step Two

Add the rice

2

3

Step Three

Add stock and cook

Step Four

Rest, fluff and serve

Ready to cook?

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