Why You’ll Love This Dish

Jollof stir-fry is the answer to leftover rice that deserves better. Smoky tomato sauce, protein-packed pork and shrimp, and fresh hot peppers bring complexity to every bite. The coleslaw? That's your creamy, crunchy reset between the fire.

Key Features

• Oven-roasted jollof marinade for deep, smoky base

• Charred pork chops & chili oil shrimp

• Stir-fried with poblano and Fresno peppers

• Creamy red & white cabbage slaw to cool it all down

• Perfect for meal prep, dinner parties, or weekday flex

🛒 Ingredients

For the Jollof Sauce

• 2 fresh tomatoes

• 3 red bell peppers

• 1 garlic clove

• 2 habanero peppers

• ½ medium onion

• 1 tbsp oregano flakes

• ⅔ cup oil (for cooking base)

• 3 garlic cloves, diced

• 2 small tomatoes, diced

• 10 oz can tomato paste

• 1 tsp Creole seasoning

• ½ tsp ground ginger

• 1 tsp curry powder

• 1 tsp dried thyme

• 1 tsp paprika

• ½ tsp dried rosemary

• 2½ cups parboiled long grain rice

• 2 bay leaves

• Salt to taste

• Foil (for steaming)

For the Proteins

• 2 lbs pork chops

• 1 tbsp rack rub or dry pork rub

• 1 tsp Creole seasoning

• ½ tsp garlic powder

• 2 tbsp butter

• 1 tbsp balsamic vinegar

• 1 tbsp soy sauce

• 1 tbsp honey

• 12–15 shrimp, peeled and deveined

• 1 tsp Creole seasoning

• ½ tsp paprika

• ½ tsp garlic powder

• 1 tbsp chili oil

For the Stir-Fry & Peppers

• 2 Fresno peppers (sliced into rings)

• 2 poblano peppers (halved, then sliced)

• 2 tbsp oil (for wok stir-fry)

For the Coleslaw

• ½ head red cabbage

• ½ head white cabbage

• 1 large carrot, julienned or grated

• 2–3 tbsp salad cream

🍳 Step-by-Step Instructions

1. Make the Jollof Sauce Base

• Blend tomatoes, bell peppers, garlic, habanero, and onion until smooth.

• Pour into a wide baking tray. Sprinkle in oregano.

• Roast at 350°F for 30 mins, then broil on high for 3–5 minutes to char the edges. Set aside.

2. Cook the Rice

• In a large pot, heat oil. Sauté diced garlic, then diced onions.

• Add tomato paste. Cook until deep red and fragrant.

• Stir in roasted jollof blend. Add Creole (maggi), ginger, curry, thyme, paprika, rosemary.

• Mix in rice and bay leaves. Cover tightly with foil and a lid. Cook over low heat until rice is tender.

• Transfer to a bowl or baking dish. Chill in fridge for at least 6 hours or overnight for best texture.

3. Sear the Pork Chops

• Season pork with rub, Creole, and garlic powder.

• Sear in butter until browned. Flip.

• Add balsamic, soy sauce, and honey. Cook until sticky and charred. Slice into strips.

4. Cook the Shrimp

• Season shrimp with Creole, garlic powder, and paprika.

• Sear in pan with chili oil. Cook just until pink and set aside.

5. Stir-Fry It All

• In a wok, heat oil. Add Fresno and poblano peppers. Sear quickly.

• Add chilled rice, then toss in shrimp and sliced pork. Stir-fry on high heat until smoky and hot.

6. Make the Slaw

• In a bowl, combine shredded red & white cabbage and carrots.

• Add salad cream. Toss and chill.

🍽️ To Plate

On a white, black, or cream plate:

• Spoon a mound of jollof stir-fry to one side.

• Arrange shrimp and pork chops across the center.

• Zig-zag a line of cabbage slaw beside the rice.

• Garnish with fresh green onions or microgreens.

🔗 Tips for Success

• Day-old rice is key — it holds its texture during stir-fry.

• Don't overcrowd the wok — work in batches if needed.

• Balance the heat with the sweetness from the pork glaze and the creaminess of the slaw.