Reviewed: Jan. 29, 2011

they also use a bit of curry, of course this is the Americanized version, you can add or take away much of the heat of the spices as you want, the nutmeg also.

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Reviewer:

JMSJMS

Cooking Level: Intermediate

Reviewed: Jul. 7, 2010

I did not care for this recipe. It is more like gumbo than anything else. It is not authentic at all. Subtle changes made to a recipe is ok but this is extreme. There should be no Nutmeg. Use Thyme instead. too many tomatoes make it taste like an extra rich pasta sauce. blend fresh tomatoes, red bell peppers, onions, and habenero pepper and loose the canned stuff.

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Reviewer:

mmsmom

Reviewed: Feb. 10, 2010

This is a nice recipe, but its been "westernized". It will taste better if you use fresh ingredients and no canned stuff. It is best to exchange rosemary with thyme and remove the nutmeg. The carrots and peas are optional for jollof rice. And the chicken can be cooked seperately from the rice, and the broth added in with the tomatoes. the chicken can go in at the end.

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Reviewer:

naijagrl

Reviewed: Jan. 31, 2010

Made this for a Safari Themed Party ~ it was a HUGE hit !!! I used boneless chicken tenders and thighs to make it easier with 60 people and it was fantastic. I will be making this again!

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Reviewer:

KiraAKK

Reviewed: Nov. 5, 2009

I made this for my family the other night and it was great! Thanks for sharing! :)

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Reviewer:

Lynn Smith

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Stafford, Virginia, USA

Reviewed: Sep. 13, 2009

Awesome blend of spices. I made some changes, as I was missing a couple of ingredients: Only had about 1/2 cup frozen green beans, so I used them and added a red bell pepper. Only had basmati rice, and I cooked it separately and added it at the end. To make up for the extra water not being used for the rice, I simmered uncovered for a little while. Delicious dish. Thank you!

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Reviewer:

KanadiaKatie

Cooking Level: Intermediate

Home Town: Brantford, Ontario, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Jun. 24, 2009

This turned out pretty good a little dry but delicious. I used chicken stock instead of water.

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Reviewer:

molly

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Hollywood, Florida, USA

Reviewed: May 23, 2009

While this recipe was pretty good...it's not exactly authentic. My husband is from West Africa, so I thought it would be fun to make him something that would remind him of home. While he did recognize the dish...he said there was something that just wasn't quite right about it. Overall, it tastes fine. But, if you're looking for the real thing...I'm sorry, but this just isn't it.

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Reviewer:

Jessica S.

Cooking Level: Intermediate

Reviewed: Feb. 17, 2009

I made this dish for dinner tonight with brown rice and it turned out great. I cooked the brown rice separately and mixed in with the rest when everything was cooked. I also browned the chicken with the onions, but took it out and then followed the recipe.

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