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Mumma Zuu’s Jollof Rice

by Big Zuu from Big Zuu’s Big Eats

Featuring juicy chunks of lamb surrounded by fragrant, spiced rice, this recipe from Big Zuu for Mumma Zuu's Jollof Rice is rich and filling.


You guys are lucky, I’m not gonna lie, ’cause this is a sacred recipe and, once you make this, you will make it forever. Everyone has their own version and even right now I guarantee there’ll be West Africans debating about who makes the best one. Well, I am here representing Sierra Leone and I’m saying with my chest that we have the best jollof rice in the world. Take me in, try the recipe, then chat to me.

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800g lamb leg, diced
3 tbsp All Purpose Seasoning
1l vegetable oil, for deep-frying (if using a saucepan; if using a deep-fat fryer, follow manufacturer's instructions for oil), plus 3 tbsp vegetable oil for frying
1 onion, diced
4 garlic cloves, crushed
1-2 Scotch bonnet chillies, depending on how hot you like it, chopped or whole
4 tbsp tomato paste
600g plum tomatoes, chopped
4 Maggi or other vegetable stock cubes, crushed
2 bay leaves
pinch each of white pepper and ground black pepper
500g basmati rice, rinsed


Toss the lamb in 2 tablespoons of the All Purpose Seasoning. Place in a saucepan, cover with cold water and bring up to the boil. Simmer for 40 minutes–1 hour until just tender, skimming off any foam that comes to the surface. Drain the lamb, reserving the cooking liquid. Dry the lamb pieces on kitchen paper.

Preheat the oil in a deep-fat fryer to 170˚C or heat the oil in a deep saucepan over a medium-high heat to 170˚C. Then, working in batches, carefully fry the pieces of lamb for 2–3 minutes until they are golden brown and crisp all over. Drain on kitchen paper and set aside.

Heat the 3 tablespoons of vegetable oil in a large casserole and add the onion. Cook for 10–15 minutes over a medium heat until the onion is golden, then add the garlic, Scotch bonnets, tomato paste and remaining All Purpose Seasoning. Cook for another 2 minutes before adding the tomatoes, stock cubes, bay leaves, salt and a pinch each of black and white pepper. Simmer for 5 minutes before stirring in the rice and the cooked lamb.

Measure the leftover cooking stock from the lamb into a jug. You need 850ml – if there isn’t enough, top up with water. Stir this into the rice, cover with foil, put the lid on and turn the heat down to low. Simmer for 25–30 minutes, stirring every so often, until the rice is tender. Remove from the heat and leave the rice to stand, covered, for 15–20 minutes before serving.

Zuu Hacks: This recipe uses the stock from the lamb to cook the rice for extra meaty goodness.

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