“Jollof rice is something to look forward to,” says Olawami Abidoye. She is referring to the spicy traditional dish famous in West Africa. Like Olawami, her recipe for Jollof hails from Nigeria, Africa’s most populous nation, though there is also a Ghanaian version. In fact, the competition for best recipe between the two nations is sometimes called “the Jollof wars,” but Olawami assures me with a smile that the rivalry is a friendly one.
The dish is a fragrant, one-pot taste sensation which Olawami says is easy to make. “I learned it from my mom,” she tells me. “I am the only daughter in a family of five children, but Mom made sure my four brothers also knew how to prepare the festive meal.”
Olawami uses long grain white rice and includes fresh tomato puree, red bell peppers, Scotch bonnet peppers (to give it heat), onions, garlic and just a hint of ginger. Rice is added at the end, at which point it is allowed to cook in the bright red broth. She added chicken, although beef or fish can also be used, for a delicious dish that literally warms the heart, the soul and the stomach.
Jollof is served on special occasions, especially Christmas. “As well as being served on the 25th of December, it can also be eaten at parties or family gatherings,” Olawami adds.
Olawami has an adventurous spirit. She was born in Osun State and spent her childhood in Ibadan, eventually moving to Ogun State for university where she studied food science and technology at the agricultural school. After graduation and marriage, she made Lagos her home base. She and her husband and children arrived in Toronto in June 2025, a move driven by a curiosity “to see how is life outside Nigeria.” Her husband, Ibukun, is a radiologist who is doing a fellowship at Sunnybrook Hospital.
“Leaside was a logical choice,” she says. “We were fortunate to find an apartment in South Leaside close to the hospital and schools.” Her youngest son Ife – a name which means “love” in Yoruba – attends Rolph Road, while her eldest son and daughter attend Leaside High. It is a Nigerian tradition to choose names carefully. Her eldest son is Rere, which means “goodness,” and daughter Iyanu’s name means “miracle.” “Olawami” means “prosperity or wealth,” while her doctor husband’s name – “Ibukun” – is “blessing.”
The name of the dish relates to the Jolof (or Jollof) or Wolof Empire, which ruled parts of West Africa from around the 14th century. The empire was later known as the Jolof Kingdom. The Senegalese version of Jollof – called Thieboudienne – has the distinction of being recognized by UNESCO as “an intangible cultural heritage dish.”
Jollof is an easy-to-make, delicious one-pot, complete meal. The combination of flavours and textures is both filling and gratifying, and the vibrant red appearance is a feast for the eyes. Olawami’s version has a great taste that lingers; I understand her saying Jollof is something to look forward to.
Jollof Rice Recipe
Tomato Sauce:
- •1 large, ripe tomato, cored and quartered
- •1 large red bell pepper, seeded and roughly chopped
- •1 whole Scotsh bonnet pepper, stem removed
- •2 cups water
- •ginger
Rice:
- •1/3 cup olive oil
- •1 red onion, diced
- •1 teaspoon salt, plus more to taste
- •1/4 cup tomato paste
- •2 tablespoons smoked paprika
- •1 teaspoon curry powder
- •1 teaspoon cumin
- •1 teaspoon dried thyme
- •1/2 teaspoon freshly ground black pepper
- •1/4 teaspoon turmeric
- •2 ¼ cups basmati rice
- •1 bay leaf
- •1 tablespoon chicken bouillon paste
- •1/4 cup chopped green onion for garnish (optional)
- •1/4 cup chopped cilantro, for garnish (optional)
Directions
- Combine tomato, red bell pepper, Scotch bonnet pepper, garlic, ginger, and water in a blender for the sauce. Blend on high until smooth and set aside.
- Heat olive oil in a saucepan over medium heat. Add onion and salt and sauté until onion starts to soften, 4 to 5 minutes. Clear space in the middle of the pan, add tomato paste, and sauté for 2 to 3 minutes. Season with paprika, curry powder, cumin, thyme, pepper, and turmeric; continue cooking for 1 to 2 minutes until everything is well combined.
- Turn off the heat, and stir in the rice, making sure every grain of rice is coated with the oil-tomato mixture. Add bay leaf and chicken bouillon paste.
- Turn heat to high, stir in tomato sauce, and bring to a vigorous simmer. Cover with a tight-fitting lid, reduce heat to medium-low, and simmer for 20 minutes. Do not remove the lid or stir rice.
- Turn off heat after 20 minutes and set the timer for 12 minutes. Allow rice to sit and do not remove the lid.
- Add chicken, beef or fish of choice as you prefer.
