A Student's Guide to Making Nigerian Jollof Rice on a Budget in Canada

How to Make Nigerian Jollof Rice on a Student Budget in Canada

By a former African international student who gets it

Let’s face it, being a student in Canada isn’t always easy. Between classes, assignments, part-time jobs, and adapting to a new culture, food can be both comfort and challenge. And if you’re Nigerian, chances are you miss that smoky, spicy, delicious jollof rice that reminds you of home, especially when all you see around you are Tim Hortons, Subway, and frozen pizza.

But here’s the good news: you can still make a solid pot of Nigerian jollof rice here in Canada, even on a student budget. You just have to be smart with your ingredients and flexible with your process.

Let me show you how.

First: What You’ll Need

These ingredients are affordable, easy to find at Walmart, No Frills, FreshCo, or even Dollarama (yes, really), and work perfectly for a student-sized pot of jollof:

Basic Ingredients:

2 cups of long grain parboiled rice (Uncle Ben’s or No Name works fine)

1 small can of tomato paste

3 fresh tomatoes (or 1 can of diced tomatoes)

1 red bell pepper (optional but adds flavour)

1 onion (red or white)

1 clove of garlic (optional)

1 scotch bonnet (or habanero – handle with care)

1 seasoning cube (Maggi or Knorr)

Salt to taste

1 teaspoon curry powder

1 teaspoon thyme

1 teaspoon paprika or cayenne (for that fiery red)

2 cups water or broth (if you’re fancy)

2-3 tablespoons of vegetable oil (or whatever oil you have

Student Budget Tip:

You don’t need to go to an African store unless you’re craving specific seasonings like “jollof spice mix.” All the ingredients above are common and affordable. Buy in bulk when on sale and store extras in freezer bags.

How to Cook It (No Mum’s Big Pot Needed)

Blend the base

In a blender, combine your tomatoes, red bell pepper, half an onion, garlic (if using), and scotch bonnet. Add a little water to blend. Don’t over-blend — a little texture is okay.

Fry the stew

In a medium pot, heat your oil, slice in the remaining onion, and let it sizzle for a minute. Add your tomato paste and fry it for a couple of minutes to remove the sourness. Then pour in your blended mix and let it fry on medium heat until it thickens and the oil starts to rise to the top — usually 10-15 minutes.

Season it up

Add curry, thyme, paprika, seasoning cube, and salt. Taste and adjust as needed. Let it simmer a few more minutes.

Add rice

Wash your rice thoroughly (at least two rinses to remove starch). Pour it into the stew and stir gently. Add your water or broth to just slightly cover the rice. Cover tightly with a lid or foil. Cook on low to medium heat.

Steam, don’t stir too much

Let it cook for 20–30 minutes, checking occasionally. Don’t keep stirring — you want it to steam. Add a bit more water if needed but don’t flood it. When the rice is soft and the bottom smells slightly smoky, your jollof is ready.

Optional Add-ons (if you have extra cash):

Frozen mixed vegetables or sweet corn

Leftover chicken or sausage

Fried plantain (luxury side dish!)

A cold can of malt (because why not?)

Store & Reheat Like a Pro

Jollof rice is even better the next day. Store leftovers in airtight containers and refrigerate for up to 4 days. Reheat with a sprinkle of water and microwave or steam on the stove.

Final Thoughts

Making jollof rice in Canada might not feel exactly like your mum’s back home, but trust me — it comes close. It’s one of those meals that warms the soul, fills your belly, and reminds you that you can thrive here, even on a student budget.

So light up your small student kitchen, invite a friend over, and let the smell of home fill the air. You’ve earned it.