Prawn Jollof Rice

Prawn Jollof Rice

20 mins

40 mins

6 people

Jollof rice is a spicy one-pot dish that is hugely popular all over West Africa. Our easy version, made with prawns and Rajah All-In-One curry powder, is a truly delicious dish perfect for special occasions.

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  • 2 Knorr Chicken Stock Pot
  • 6 cups hot water
  • 4 cups long-grain rice well rinsed
  • vegetable oil for frying
  • 2 onions finely chopped or grated
  • 4 sweet red peppers seeds removed and finely chopped
  • 2 tbsp Rajah All-In-One curry powder
  • 1 x 400 g tinned chopped tomatoes
  • 3 tbsp tomato paste
  • 1 tsp dried thyme
  • 2 bay leaves
  • salt and freshly ground black pepper to taste
  • 250 g prawns deveined (see tip)


  1. Place the Knorr Chicken Stock Pots in a large jug and add 6 cups hot water. Stir to dissolve.

  2. Bring the rice to a boil in a large saucepan with 2 cups of the stock mixture.

  3. Cook with a lid on over medium heat for 15 minutes – the rice should only be half cooked.

  4. Remove from the heat and set aside.

  5. In a large saucepan, heat the oil and fry the onions and peppers until softened – about 5 minutes.

  6. Add the Rajah All-In-One curry powder and sauté for 2 minutes until fragrant.

  7. Add the chopped tomatoes, tomato paste, thyme and bay leaves and simmer for 10 minutes. Season to taste.

  8. Add 2 cups of the stock mixture and the parboiled rice, cover with a lid and cook over low heat for 15 minutes.

  9. Stir the rice to prevent burning, add the remaining 1 cup stock, arrange the prawns on top and season well.

  10. Cover and cook for another 15 minutes.

  11. When the rice is cooked, remove from the heat and place a clean tea towel over the top of the pot, with the lid on and allow to stand for 30 minutes before serving.

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