26 Mar 2025
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4
min
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Eat like a professional rugby player: Maro Itoje's jollof rice recipe
Get a taste of what an England rugby player eats, with this jollof rice recipe, inspired by England Men's captain Maro Itoje's Nigerian heritage.
"I think I speak for most Nigerians, if not most West Africans when I say that jollof is an international treasure," said Maro Itoje.
"Most Nigerians and most Africans love it. It's a food that is full of colour, vibrancy and it tastes lovely.
"There is always a familial relation or connection when you have jollof; it always reminds you of your mum's cooking or your aunt's cooking, or family times."
What you will need (makes six portions)
- 7 plum tomatoes
- 1 red pepper
- 2 red onions
- 20g fresh ginger
- 4 garlic cloves
- 2 scotch bonnet chillis
- 500g long-grain rice (washed)
- 2 tsp paprika powder
- 2 tsp dried thyme
- 2 tsp curry powder
- 1 tsp freshly ground nutmeg
- 2 bay leaves
- 12g salt
- 500ml chicken stock
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Method
- Begin by chopping the tomatoes, onions, and red pepper into chunks. Place them into a blender with the ginger, garlic, and scotch bonnet, before blitzing into a smooth paste.
- Place a pot over a medium heat, add cooking oil and pour in the blended mixture. Stir and allow to sizzle, then place a lid over it, reduce the heat to low and simmer for 20 minutes.
- Remove the lid, then add the spices (paprika, thyme, curry powder, nutmeg, bay leaves and salt) and stir.
- Add the rice and chicken stock and stir into the blended mixture.
- Put the lid back on the pot and cook for a further 20 minutes on a low heat, stirring occasionally.
- Remove the lid and give the rice a gentle stir. Then, turn off the heat, then return the lid and allow to steam for a further five minutes.
