Carrot Jollof Rice
This dish builds long-grain rice, carrots and curry powder into a fuss-free meal you can have ready in about 65 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for frying pan / skillet and large pot. At medium difficulty across 6 steps, it's manageable with a little attention. As written, it's pescatarian β fish but no meat.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Fish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Soak the stockfish in warm water for at least 30 minutes until softened, then rinse, debone, and flake it into bite-sized pieces. Wash the rice in cold water and drain.
- Roughly chop the onion, fresh red pepper, and one of the carrots, then blend them with a splash of water to a coarse paste; grate or finely dice the remaining two carrots and set aside.
- Heat the vegetable oil in a heavy pot over medium heat, stir in the tomato puree, and fry for 3 to 4 minutes until it darkens and loses its raw smell, then pour in the blended pepper paste and cook for 8 to 10 minutes, stirring often, until the liquid reduces and the oil begins to surface.
- Add the water, crumbled stock cubes, curry powder, flaked stockfish, and salt to taste, and bring the sauce to a steady boil.
- Stir in the drained rice and the diced carrots so everything sits just below the liquid level, then reduce the heat to low, cover tightly, and cook for about 25 minutes, checking occasionally and adding a little hot water if it dries before the rice is tender.
- When the rice is cooked through and has absorbed the liquid, gently fold it from the bottom to distribute the carrots and colour evenly, then cover and rest off the heat for 5 minutes before serving hot.
You'll use: Frying pan / skillet Β· Large pot Β· Saucepan Β· Blender
Tips & common questions
How long does Carrot Jollof Rice take to make?
About 65 minutes from start to finish β an estimate based on the 6 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Carrot Jollof Rice is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Jollof rice with carrots and fried meat.jpg by Salma kyari, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.