Sonia Heselton

There isn’t a home in West Africa that this staple is not periodically prepared. A menu is incomplete without Jollof Rice. The beauty about this food is that it can be enjoyed with different sides and meats. This classic should be prepared with long grain rice, and I repeat long grain rice; with flavorful tomato paste or puree.

This seemingly easy meal can either stick to the pan very quickly or the tomato paste can be overpowering, and the rice can be disproportionate making it unappetizing. Now, this is where spiiCery’s organic stew powder comes into play, creating that perfect non sticky Jollof rice. Trust me when I say it becomes so easy to make and it tastes incredible afterward.

1 Cup long grain rice (Carolina or Uncle Bens)

5 tablespoon Canola Oil

2 tablespoons chopped onion

11/2 spiiCery Organic Stew Powder

¼ teaspoon salt

1/2lb Shrimp

½ cup chopped Red Bell pepper

1 Cup Broccoli


Bring rice to a boil and ensure that it is cooked through without it been stuck to the bottom of the pan. Fork the cooked rice until it is completely fluffed through and grainy.

Get a large wok on Medium to High Heat, add 3 tablespoons of canola oil. Once hot, add chopped onions, and add the rice and gently stir with spatula. Add spiiCery Organic Stew Powder and continue to mix in gently, then add one more tablespoon of the Canola oil. Add salt to taste and it is ready to serve.

In a medium size wok add 1 tablespoon canola oil, chopped onions, belle peppers, shrimp and toss frequently for 5-7mins, because we do not want to over cook the shrimp. Once done put aside and steam broccoli for 10mins.

Leave a Reply

Your email address will not be published. Required fields are marked *