Nigerian jollof rice is far more than tomato rice. At Roswen the base is built first – scotch bonnet, red bell pepper, plum tomato, onion and ginger blended and fried down in oil until the raw edge cooks off. Only then does the parboiled long-grain rice go in, absorbing the stew slowly over low heat so the bottom of the pot picks up the gentle char that gives party jollof its famous smoky aroma.
The chicken is marinated in Nigerian seasoning, curry and thyme, then cooked until it stays juicy inside with a browned, well-seasoned outside. Together they make the plate our guests describe as tasting “just like home” – a full, satisfying meal that travels well for a downtown London lunch break or a family dinner to go.
What Makes Our Jollof Rice Stand Out
We cook jollof in small batches through the day rather than holding one large pot, so the rice you are served is fresh and never dried out. Nothing is pre-mixed from a jar: the pepper base is blended in house, the heat is balanced rather than punishing, and you can ask for it milder or hotter. That attention is why guests searching for the best jollof rice in London, Ontario keep coming back to our counter inside the market.
How to Order Jollof Rice in Downtown London
Eat in at the Covent Garden Market food court, grab a takeout container on your way back to the office, or call us at (226) 980-5149 for a pickup order. We are a short walk from Victoria Park, Fanshawe College’s downtown campus and the Woodfield, SoHo and Old East Village neighbourhoods, and we prepare large jollof trays for office lunches, birthdays and cultural celebrations on request.
What to Serve with Jollof Rice
Most guests add fried plantain (dodo) for a sweet contrast, or a portion of moi moi on the side. If you would rather have a soup, try egusi soup with fufu. You can also pick up rice, palm oil and Nigerian seasonings from our African food store next to the counter and cook it at home.
