One‑Pot West African Jollof Rice with Tropical Sun Golden Sella Basmati

We love a good pot of Jollof – that smoky, tomato‑rich comfort that brings the whole family round the table. Today we’re using Tropical Sun Golden Sella Basmati Rice as the hero; its fluffy grains hold the sauce beautifully, making the dish feel both familiar and a little special.

About the rice

Tropical Sun Golden Sella Basmati is a parboiled long‑grain rice that cooks up light and separate. The sella (or "parboiled") process means the grains are less likely to turn mushy, which is ideal for a dish where the rice sits in a thick tomato‑pepper base for a while. It also shortens cooking time, so you can get that perfect Jollof without a long wait.

Ingredients

• 300 g Tropical Sun Golden Sella Basmati Rice (product link)
• 400 g chicken thighs, bone‑in, skin‑on (or mixed meat of your choice)
• 1 large white onion, finely chopped (product link)
• 1 red bell pepper, diced
• 2 Scotch bonnet or habanero peppers, finely sliced (adjust for heat)
• 400 g canned plum tomatoes or 2 × 200 g De Rica Tomato Purée (product link)
• 2 tbsp 3SIEE Premium Palm Oil (product link)
• 1 tbsp Maggi Star Seasoning Cubes (product link)
• 1 tsp dried crayfish (optional, adds depth – note crustacean allergen)
• 1 tsp thyme leaves (dried or fresh)
• 2 bay leaves
• 1 tsp smoked paprika (optional)
• Salt to taste
• Water (about 600 ml, adjust as needed)

Method

1. Defrost and prep the meat. If using frozen chicken, move it to the fridge overnight on a plate at the bottom of the shelf. Pat dry before seasoning.
2. Season and brown. Sprinkle the chicken with a pinch of salt and half the Maggi cubes. Heat the palm oil in a heavy‑bottomed pot over medium heat, then add the chicken pieces. Brown on all sides (about 5‑7 minutes). Remove and set aside.
3. Build the base. In the same pot, add the chopped onion and fry until translucent (3‑4 minutes). Add the diced red pepper and sliced Scotch bonnet; stir for another 2 minutes.
4. Tomato‑pepper blend. Stir in the plum tomatoes or tomato purée, thyme, bay leaves, smoked paprika and the remaining Maggi cube. Cook, stirring occasionally, until the mixture thickens and the oil begins to separate from the sauce (about 10 minutes).
5. Combine rice and broth. Rinse the Golden Sella Basmati rice under cold water until the water runs clear. Add the rice to the pot, stirring gently to coat each grain with the sauce.
6. Return the chicken. Nestle the browned chicken pieces back into the pot so they cook through with the rice.
7. Add liquid and simmer. Pour in enough water to cover the rice by about 1 cm (roughly 600 ml). Bring to a gentle boil, then reduce heat to low, cover tightly and simmer for 15‑20 minutes, or until the rice is tender and the liquid is absorbed. Do not lift the lid often – the steam does the work. Check that the chicken is cooked through – there should be no pink and the juices run clear (Food Standards Agency guidance).
8. Rest and fluff. Turn off the heat and let the pot sit, covered, for 5 minutes. Remove the bay leaves, then fluff the rice with a fork.

Allergy note

This recipe contains crustaceans (dried crayfish) and may contain gluten from the seasoning cubes. Check the label of any seasoning blend you use for other allergens such as peanuts, sesame, soy or mustard.

Serving ideas

• Serve with a simple side of fried ripe plantain and a crisp cucumber salad.
• Pair with a small bowl of steamed mixed veg from our Weekly African Vegetable Box.
• Offer a wedge of lime and extra Maggi cubes at the table for those who like a little extra punch.

Variations

• Seafood Jollof: Substitute chicken with peeled shrimp or firm white fish; ensure seafood is cooked until opaque.
• Vegetarian: Omit meat and add cubed smoked tofu or extra vegetables like carrots and peas.
• Spice level: Reduce Scotch bonnet or use the milder Tropical Sun Mild Curry Seasoning (product link) for a gentler heat.

Storage and reheating

Cool the Jollof to room temperature (no longer than two hours), then transfer to an airtight container and refrigerate for up to four days. Reheat in a saucepan over low heat, adding a splash of water if it looks dry, until piping hot throughout. You may also microwave in short bursts, stirring halfway through.

Buying tips

When selecting Tropical Sun Golden Sella Basmati, look for a sealed bag and a best‑before date that’s at least several months away. The parboiled nature means you’ll get consistent results even if you’re new to Jollof.

FAQ

Can I use regular basmati instead?

Yes, but the texture will be softer and you may need a slightly longer cooking time. The sella rice gives that classic, slightly firm bite.

Do I have to use Maggi cubes?

Maggi cubes are traditional for the umami boost, but you can replace them with Knorr Chicken Seasoning Cubes (product link) or a homemade blend of salt, onion powder and thyme.

How do I know when the rice is done?

All the liquid should be absorbed and the grains should be tender but still separate. A quick taste test is the best guide.

Is Jollof suitable for a big gathering?

Absolutely – the recipe scales easily. Just keep the pot size proportionate and increase the water by roughly 1 ml per extra gram of rice.

Join the conversation

We’d love to hear how you make your Jollof – what extra ingredients you add, how you serve it, and which sides you love. Drop a comment below!

Sources consulted: en.wikipedia.org/wiki/Jollof_rice, food.gov.uk/safety-hygiene/cooking-your-food, food.gov.uk/safety-hygiene/food-allergy-and-intolerance.