Free UK delivery on orders over [CLIENT TO CONFIRM: free delivery threshold] · Now shipping across the United Kingdom
Free UK delivery on orders over [CLIENT TO CONFIRM: free delivery threshold] · Now shipping across the United Kingdom
A carefully layered tomato and pepper base, built the way jollof has always been built, ready to bring home. Add rice, add stock, and let the pot do the rest.
IDAPO Jollof Sauce is a tomato and pepper base built from tinned tomatoes, red and sweet pointed peppers, onion, scotch bonnet, garlic, ginger and a considered blend of spices. It is the part of jollof that takes the most time, prepared so you don’t have to.
Fry it, add rice and stock, and you have a pot of jollof rice with the depth of a slow-built base. One 300ml jar makes approximately 3–4 servings.
Tomatoes, peppers and aromatics, cooked down with spice, so the base carries weight from the first spoonful.
Skip the chopping, blending and hours at the stove. Fry, add rice and stock, and cook as usual.
Sized for a proper family portion, made for the meals that bring people around one pot.
Straightforward instructions on the jar and on our How to Use page, from first fry to final plate.
A rich tomato and pepper base for jollof rice, ready to fry, simmer and serve. Makes approximately 3–4 servings.
Price per 300ml jar
Delivery: [CLIENT TO CONFIRM: dispatch time and delivery charge]
Storage: Keep refrigerated. Once opened, use within 3 days.
Heat 4 tablespoons of vegetable oil, add the sauce and fry for 5–10 minutes, stirring occasionally.
Pour in 2 cups of chicken or lamb stock. Water works too; stock gives more flavour.
Cook on low for 20–25 minutes until tender, rest for 5 minutes, then fluff and serve.
IDAPO exists to bring Nigerian and Caribbean cultures together through food, creating refined culinary experiences that honour heritage while elevating it for a modern audience. Jollof Sauce is where that story begins: a Nigerian staple, made with care and precision.
[CLIENT TO CONFIRM: founder story and further heritage detail to be added on Our Story page]
“I was impressed by how much depth of flavour came from one jar. It gave the rice that familiar, comforting jollof taste while still feeling refined and carefully made.”
“I had never cooked jollof rice before, but the instructions were simple to follow and the result was delicious. IDAPO made the whole process feel approachable and effortless.”
Yes. Water can be used, although chicken, lamb or another stock is recommended for greater flavour.
Keep the jar refrigerated. Once opened, use within 3 days.
