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Home Starch Cameroonian Jollof Rice with plantain and Chicken
Chicken and jollof rice and plantain.

Cameroonian Jollof Rice with plantain and Chicken

by Estelle

Serves 4-6

Chicken Marylands

  • 5 maryland chicken
  • 110g brown onion
  • 15g garlic powder
  • 15g ginger powder
  • 15g cayenne pepper
  • 15g smoked paprika
  • 3g pebe (aka Cameroon Nutmeg) *
  • 3g country onion spice *
  • 3g tsp njas (njangsa)
  • 3g tsp coriander powder
  • 20g spring onion tops
  • 2 Maggi crayfish cubes *
  • 1 tsp Salt
  • 300-400ml olive oil

Jollof Rice

  • 250g basmati rice
  • 150-250ml olive oil
  • 500g or 4 medium fresh tomatoes, diced
  • 120g brown onion, finely diced
  • 30g fresh garlic
  • 35g fresh ginger
  • 25g tomatoes paste
  • 250g green beans, trimmed and cut about 2.5cm in length
  • 2 bay leaves
  • 65g spring onion
  • 1 Maggi crayfish cube *
  • 20g chicken marinade
  • Salt and pepper
  • 10g curly parsley, chopped
  • 10g flat leaf parsley, chopped


  • 5 ripe plantains
  • Sunflower oil for deep frying

Chilli Sauce

  • juices from cooked chicken
  • 200g tomatoes (2 med)
  • 130g brown onions, diced
  • 3-4 habanero chilli
  • 2-3 garlic cloves
  • 12g ginger
  • 10g coriander, chopped
  • 10g flat leaf parsley, chopped
  • 10g curly parsley, chopped
  • 10g celery leaves, chopped
  • 10g basil, chopped
  • salt & pepper to taste


  • 25g coriander, finely chopped
  • 25g curly parsley, finely chopped
  • 25g flat leaf parsley, finely chopped
  • 25g celery leaves, finely chopped
  • 25g basil, finely chopped
  • 100g or 1 medium tomato
  • 40g red onions
  • 100g cucumber
  • 1 carrot, peeled and grated
  • 70ml olive oil
  • 1 avocado
  • 1 corn cob (boil and toasted on gas burner)
  • 15g honey
  • 2g garlic, grated on microplane
  • 3g ginger, grated on microplane
  • ½ lime juice
  • ½ lemon juice
  • salt and black pepper
  1. Preheat oven to 190°C.
  2. Wash and dry the chicken marylands. For their marinade put all ingredients into a blender and blend until a paste is formed. Then marinate the chicken (reserving 20gm of the marinade for the jollof rice), rubbing the marinade into the skin and flesh, and then cover and allow to marinade for at least 30-45 minutes. (you can leave longer for a more intense flavour).
  3. To cook the chicken line a tray with bake paper and lay marylands out on tray and put in the oven for 30-40 minutes. To check if the chicken is cooked insert a skewer and if the liquid runs clear then the chicken is ready.
  4. For the jollof rice first wash the rice until the water is clear. Then put into a pot and fill with water to about 1cm above the rice with 1tsp of salt and 1tbsp olive oil. Then bring to the boil and turn down to low until the rice is cooked.
  5. For the base of the jollof rice blend the garlic and ginger with some of the olive oil and put aside. Then add put the diced tomato and brown onion, and bay leaves in a pot with the rest of the olive oil and cook on low-medium, stirring constantly so it doesn’t stick. Once the tomato has become dry add in the tomato paste and cook out for 5 minutes. Followed by the blended garlic and ginger and cook for another 3-5 minutes. Finally add the green beans, spring onion, Maggi cube, chicken marinade and rice, and cook for a final minute. Then check seasoning and stir through the rice, and finely chopped herbs.
  6. Meanwhile make the chilli sauce. Blend together all ingredients, apart from the fresh herbs, and then add to a small saucepan with the juices from the cooked chicken and cook for about 10 minutes. Then add the chopped herbs and season.
  7. For the salad boil the corn and then char over the burner (if you don’t have a gas cook top then char under the grill). In a bowl mix the olive oil, lemon, lime, garlic, ginger, honey, salt and pepper to make the dressing. Then dice the tomato, cucumber, avocado and red onion all the same size and put in another bowl, with the grated carrot. Remove the corn from the cob and place into the bowl with the herbs and the rest of the ingredients. Then dress the salad just before serving and season.
  8. For the plantain heat the oil to 170-180°c then peel, cut and fry them until golden brown. Then remove and place onto paper towel to drain.
  9. To plate put some of the jollof rice onto the plate then cut the chicken in 2 pieces and place on top. To the side place the plantain and the salad and put the sauce in a ramekin on the side.


  1. Pebe, also known as Cameroonian nutmeg, looks similar to nutmeg but has acidic and spicy flavours that are similar to crossing lemons and nutmeg together.

    Country onion are the seed or nut from a West African rainforest tree and it has a strong garlic taste, with a smoky undertone.

    Njas, also called njangsa, has a peppery taste, and can be used to thicken sauces and soups too.


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