Jollof rice with Hereford beef sirloin, Senegalese rof and carrot sauce

  • medium
  • 4–6
  • 3 hours
Not yet rated

In this epic recipe for jollof rice from Ayo Adeyemi, jollof is paired with barbecued sirloin steaks dusted with a mixture of spices and peppers, creamy carrot sauce and Senegalese rof-inspired emulsion. This recipe uses smoked beef fat, which can be made by smoking beef trimmings on a barbecue for 45 minutes to 1 hour, and then collecting the rendered fat.

First published in 2023




Jollof ata base

Jollof rice

Carrot sauce

Rof emulsion

Hereford beef sirloin

To finish


  • Barbecue
  • Spice grinder



To make the jollof ata base, transfer red pepper, plum tomatoes, Scotch bonnet and onion to blender or food processor, and purée until completely smooth


Pour into a wide saucepan, bring to a medium simmer and allow to cook and reduce until it forms a thick paste


For the jollof rice, heat the oil in a wide saucepan and then add the onions with the salt

  • 70g of grapeseed oil
  • 120g of red onion, finely sliced
  • 10g of fine salt

Sweat the onions on low heat for about 10–15 minutes until soft and translucent


Turn up the heat to medium and add the ginger and garlic pastes, white peppercorns and curry powder, then allow to cook out for 5 minutes


Add the tomato paste and the jollof ata base and stir very well. Cook for another 5 minutes on low heat


Add the thyme, chicken stock and bay leaves and stir well. Allow to cook for another 5–10 minutes over a low heat

  • 3g of thyme
  • 400g of chicken stock
  • 3 bay leaves

Finally add the rice and the thyme and stir well, cover with a lid and steam for 10–15 minutes over a low heat

  • 200g of golden basmati rice
  • 3g of thyme

Open the lid and stir gently, add the butter, then cover again and cook on low heat for 10 minutes


Remove from the heat and allow to rest for 10 minutes


For the carrot sauce, steam the carrots for 20 minutes until soft 


Sweat the onions with the oil in a saucepan until soft but not coloured


Add the stock, reduced jus and tomato paste, then allow to simmer for 10–15 minutes


Add the cooked carrots with the chilli and salt


Take off the heat and add the cream and lemon juice


Blend in a high speed blender with xanthan until smooth

  • 0.5g of xanthan gum

Pass through a fine sieve


Next, make the rof emulsion. Blitz the parsley with the oil in a Thermomix at 100°C. Alternatively, chop the parsley up extremely finely and blend in a high speed blender for up to 10 minutes


Strain through muslin cloth and allow to cool down


Blend the egg yolk, garlic, chilli, lemon juice and preserved lemons together until they form a fine paste


Slowly pour and whisk in parsley-infused oil until thick and fully emulsified. Season with salt


For the steaks, first grind all the spices together until finely ground


Place the beef fat-side down in a cast iron pan, and cook over a low heat to slowly render out the fat, until the fat cap turns golden. Drain and reserve the fat, and remove the steaks from the pan

  • 2 sirloin steaks, 350g each

Season the steaks heavily with the pepper blend


Add the steaks back to the cast iron pan and sear on high heat for 20 seconds, then turn. Continuously turn the steak until it forms a crust, but is not yet cooked. Allow to rest, and then finish cooking on a barbecue grill, glazing with excess beef fat until cooked medium–rare. Allow to rest again


Brush the rainbow chard leaf with smoked beef fat and lightly char on a barbecue grill until just warmed through


Serve the warm jollof rice in a bowl and garnish with puffed wild rice and chives


Carve thick slices of the rested beef and season with smoked sea salt. Serve with carrot sauce, rof emulsion and rainbow chard leaves

Chef Ayo Adeyemi always dreamt of fusing the West African flavours of his childhood with the refinement of fine dining. At Fitzrovia’s Michelin-starred Akoko, he brings that vision to life, immersing diners in the depth and diversity of the cuisine.

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