How To Prepare Mouthwatering Corned Beef Jollof 1

jollof rice


  • Sauce Pan
  • Rubber spatula
  • Glass Mixing Bowl


  • 3 Cups Superior Long Grain Rice
  • 340 g Canned Corned Beef
  • 200 g Tomato Paste
  • 6 Medium Tomatoes Pureed
  • 6 Scotch Bonnet Peppers Blended
  • 1 Tsp Curry Powder
  • 1 Tsp White Pepper
  • 1 Tsp Ground Nutmeg
  • 1 Large Green Bell Pepper Chopped
  • 1 Large Carrot Sliced
  • 1½ Tbsp Salt
  • ¼ Cup Vegetable Oil - News, tourism, culture and government


  • Heat vegetable oil in a saucepan over medium heat.
  • Add sliced onions, garlic, stir and let sweat for a minute.
  • Add tomato paste, stir and let simmer for 2 minutes.
  • Add tomato purèe, scotch bonnet pepper, stir and let simmer down for 8 minutes, stir occasionally.
  • Add curry powder, white pepper, nutmeg, salt, stir and let simmer for 2 minutes.
  • Add corned beef, stir and let simmer for 3 minutes.
  • Wash the superior jasmine rice and drain off the water.
  • Add the washed rice into the stew, add salt, 200ml of water, stir and let cook for 35 minutes, stirring occasionally.
  • Add chopped green bell peppers, carrots, stir and let cook for 2 minutes.
  • Corned beef jollof rice ready. Serve with coleslaw and shito


Beef Corned Jollof Rice

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