The cooking method for Jollof rice begins with using oil (palm or peanut oil) to fry finely-chopped onions, tomatoes and ground pepper (plus any other optional seasoning); adding stock; and then cooking the rice in this mixture so it takes up all the liquid. The rice takes on a characteristic orange color from the mixture. It can be served with cooked meat, such as chicken or fish, and vegetables separately on the plate or they can be stirred in at the end.
^Ferruzza, Charles (October 1, 2013). "Esther's African Cuisine leaves the light on for you". The Pitch. Retrieved 2013-10-08. Meals are served with white rice or, for an upcharge, an extraordinary concoction of rice cooked with tomatoes, carrots, onions, peas and shredded chicken called Jealof rice. 'It's the Sunday dish in my country,' [Esther] Mulbah says. It's hearty and comforting, as a side or a full meal.