The Lamin Rice (Afro-Fusion Jollof) + Black History Month Virtual Potluck

The Lamin Rice (Afro-Fusion Jollof) + Black History Month Virtual Potluck

Its Black History Month!! And you know what I love the most about February? Is that we get to celebrate and showcase the range of beauty, genius and culture of some of the most remarkable people to walk the earth. I love being Black, I love our history,  I love my culture, I am a proud Nigerian Woman, home and abroad I love us for real. 

I am participating in the 2021 Black History Virtual Potluck. A collaborative menu of recipes contributed by 40+black bloggers from around the globe in honor of Black History Month. See a sampling of some of the amazing participant recipes down below. This is where you start scrolling because you do not wanna miss this!  

My contribution recipe for this year is my amazing Lamin Rice, a beautiful fusion between Nigerian Native Jollof Rice & Sene-Gambia Jollof Rice.  If you follow me on my social media platforms, you would have seen this recipe alongside a quick video tutorial on how to achieve this. PS: follow my IG page for more recipes, what I am currently working on and more food shots @thefoodisciple

What inspired this recipe?  I am all about creating Fusion dishes; Afro-centered specifically to highlight not only the amazing flavours and dishes across the continent , but to also showcase how similar our flavours, cooking techniques etc. are and the beauty we can create once we merge cultures. Hakka Cuisine is a perfect example of the beauty of fusion cuisines.  

Jollof Rice is a staple across West-Africa and if you are human in 2021 and you still haven’t heard or tried Jollof Rice, then my dear you have not lived. In Nigeria, we cook Jollof Rice in different ways, There is the regular Jollof Rice, Party Jollof Rice (has a rich distinct Smokey burnt flavor) and Native Jollof Rice (enriched with local seasonings & herbs such as Iru, crayfish, scent leaves and Palm Oil is used instead of Vegetable Oil). 

The Lamin Rice follows suit to the beauty of merging cuisines together. Named after a family friend from Gambia- Lamin Jaiteh RIP 🙏🏾 Uncle Lamin introduced me to the amazingly delicious Benachin (Gambian Jollof). The Best Jollof🙌🏾 (I said what I said 💁🏾‍♀️)

In this recipe, I used different assortment of meats as Nigerians will do when making Native Jollof but you can use any meat of choice; to keep it true to Uncle Lamin, then Lamb is the way to go 😋 

Plenty meat obstructions, scrumptious, lovely texture, just right on all fronts; it is an experience, one that must be travelled. 

Prep Time: 20mins Cook Time: 40mins-1h Feeds: 4-6 people


  • 2.5 lbs Assorted Meats ( I used Goat Meat, Shaki & Kpomo)
  • 1 kg Basmati Rice 
  • 1 Large Red Onions (half blended & half sliced)
  • 1 medium size Carrot (Chop in big Chunks)
  • 1 Aubergine (Chop in big Chunks)
  • 1 Green Bell Pepper (Chop in big Chunks)
  • 1 tbsp Iru (locust beans)
  • 1 tbsp Onion Powder
  • 1 tbsp Garlic Powder
  • 1 tbsp Chilli powder
  • 4-6 Bay Leaves
  • Fresh Basil leaves
  • 1 tsp Crayfish Powder
  • 1 tbsp Knorr Chicken Powder/ Cubes
  • 1 tbsp All Purpose Seasoning
  • 2 tsp Tomato Paste
  • Salt (add according to preference) 
  • 1/3 Cup Palm Oil

Blended Vegetables: (Red Onions- half blended, 5 Stalks Scallions, 3-4 Scotch Bonnet Peppers, 3 Garlic Cloves, 1 Knob of Ginger, 3 Bell Peppers & 1 Tomato) 

Meat Seasoning: Blend 1 small Red Onions & 2 Scotch Bonnet Peppers, Salt and 2 Beef Seasoning Cubes 


  • Season & Cook Meat until Tender. Reserve meat stock, grill or fry cooked Meats. PS: if using assorted meats as stated above, then pressure cook meats to hasten the cooking process.
  • In a Pot, add your Palm Oil on medium low heat. Once Onion has heated up, add your sliced Onions and cook until it becomes soft and translucent. 
  • On medium heat, add your blended vegetables and fry for about 5-8 mins. Add your Tomato Paste and fry for additional 5 mins. 
  • Season pepper base with Bay Leaves, Iru, Salt and all Seasoning powder and allow to fry for an additional 5 mins. Wash Basmati Rice with cold water until water runs clear.  
  • Add your meats and fry in sauce for 5-8 mins. Add your chopped Carrots, Aubergine & Bell Pepper, add your meat stock until it covers up meats and vegetables. Cover pot and cook until vegetables are tender and everything has married together; it should take about 20-25 minutes, sauce would have reduced to half.  
  • Remove chunky vegetables and add your washed rice, stir properly, cover with foil and steam rice on medium low heat until tender. Add Chopped Basil Leaves, Fluff with a fork and adjust taste with Salt if needed. 
  • Your Lamin Rice is ready!! Enjoy with choice of cool soft drink but I’ll recommend Vita Malt or Maltina with this meal. 

Do not forget to check out recipes from all of the 2021 Black History Month Virtual Potluck contributors:

Sugar Coated Vanilla Peanuts | Murielle Banackissa

Brown Sugar Cornmeal Waffles w/ Sweet Tea Maple Syrup | Margaritas On The Rocks

Jerk Shrimp Cakes and Grits | Geo’s Table

BBQ Lentils over Grits | Rosalynn Daniels

Passionfruit Coconut Layer Cake | A Classic Twist

Shrimp and Cauliflower Grits | A Girl Called Adri

Malawah (Somali Sweet Pancake) | A Sweet Point Of View

Spicy Okra & Corn Salsa | Beautiful Eats & Things

Peanut Curry Braised Ribs | Britney Breaks Bread

Buttermilk Fried Chicken | Butter Be ReadySweet Potato Pop Tarts with Brown Butter Icing | Chenée Today

Shito Pepper | Savory Thoughts

Cast Iron Buttermilk Biscuits | Seasoned To Taste

Black Eyed Peas: A Savory Southern Favorite | Sense & Edibility

Authentic Misir Wot | Ethiopian Red Lentil Stew | That Green Lyfe

Southern Potato Salad | Meiko And The Dish

Yam and Plantain Curry | Ethically Living

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