Jollof Rice

Jollof Rice by Michael Afam-Obanor
Videography and Production by Ricardo Iruegas

Michael Afam-Obanor, a St. Mary’s alumnus, cooks a Nigerian dish. Obanor talks about the significance of the dish to him and his culture


  • 3 cups of rice
  • 5 cups of water
  • 2 small tomatoes
  • 1 purple onion
  • 2 tbsp of corn oil
  • 3 habanero peppers
  • 2 tbsp of chicken bullion
  • 1 tbsp of garlic powder
  • 1 tsp of ginger
  • cayenne pepper to taste


Cut onion in half, dice one half to caramelize. Put oil to warm up on medium heat. Cut remaining onion, tomatoes and peppers to blend. Blend vegetables with a cup of water. Put rice and remaining water to boil, important to not let it cook all the way. When oil starts bubbling, add diced onions to caramelize. Once onions are browned, add blended vegetables. Allow to cook all the way through. Take pot of boiling rice, and strain over sieve. Rinse with cold water to stop the cooking. Take rice and pour into stew. Don’t stir yet. Add chicken bullion, garlic powder, ginger and cayenne pepper. Mix and turn heat to low. Once all the liquid is absorbed by rice, turn off heat, give one more stir and enjoy!

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