• Skip to main content
  • Skip to primary sidebar

Worldly Treat

menu icon
go to homepage
  • Spring Recipes
  • Recipe Index
  • About Me
  • Contact
  • Subscribe
  • Cookie Policy (EU)
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Spring Recipes
    • Recipe Index
    • About Me
    • Contact
    • Subscribe
    • Cookie Policy (EU)
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Inter-Continental Dish » SMOKY NIGERIAN JOLLOF RICE

    Published: Apr 19, 2018 · Modified: Jul 6, 2022 by Maureen Celestine with 30 Comments

    SMOKY NIGERIAN JOLLOF RICE

    I am feeling controversial, so let me start by saying that Nigerian Jollof rice is and always will be the best as far as rice goes.

    Jump to Recipe Jump to Video Print Recipe

    After that bold statement, I sense rotten tomatoes coming my way from my fellow West Africans! There is no denying that Jollof rice is a classic in the African region, no matter how the dish is prepared.

    Nigerian jollof rice on a platter.
    Jump to:
    • 💖Reasons to Love this Recipe
    • Jollof Rice Secret Ingredient list revealed
    •  Ingredients List
    • 💭Variations and Substitutions
    • Variations
    • Step-by-Step Instructions for Smoky Jollof Rice without Firewood
    • 👩🏽‍🍳Maur's Tips
    • Storage
    • ✅Recipe FAQS
    • Love West African Cuisine? Here are Some Related African Dishes to Try:
    • 📖 Recipe

    💖Reasons to Love this Recipe

    • Versatile: You can enjoy Nigerian jollof rice as a satisfying meal or pair it with various side dishes like peri peri chicken, fried plantains, or coleslaw.
      Easy: It is a simple dish to whip up. Saute the vegetables, add the rice, and simmer. That's it!
    • Tasty: thanks to a blend of spices, tomatoes, onions, and added liquid smoke, this jollof rice recipe offers a delightful flavor explosion.
    • Appealing: The vibrant orange-red color is visually captivating. It's a crowd-pleaser at any gathering, from casual family dinners to big celebrations.
    • Make ahead: this rice dish tastes even better when it's made in advance. Hello, holiday gatherings.

    What is Jollof Rice?

    Jollof rice is a rice dish from West Africa. Many would argue it first originated from Senegal, but others swear it's from Nigeria. No matter the origin, Jolof is one dish that binds us all across Africa, and it's swiftly gaining international recognition and popularity.

    party jollof served in a white ceramic server garnished with basil.

    Nigerian Jollof is a stewed base rice dish made with three main ingredients: rice, tomato/pepper- stew base, and African-style seasonings like curry powder, dried thyme, and chicken stock.

    Not only is this easy rice dish a party favorite in its native land, but it is also globally recognized - ask my American and European friends who have begged me to make this countless times!

    If you love this Nigerian food recipe, then you'd be ecstatic to try this Nigerian Meat Pie or Nkwobi, then wash it down with this classic zobo drink.

    Jollof Rice Secret Ingredient list revealed

    Growing up in Nigeria, I've always loved the distinct taste of jollof rice made over firewood. Now that I'm away from home, I can't seem to replicate that taste. However, I recently had the pleasure of trying jollof rice from a native caterer in Dallas, and it was exactly like the one they make back home. I asked her about her secret ingredient, but she refused to reveal it. I can understand why - it's like asking a restaurant for their secret recipe.

    So, after much persuasion, the secret was revealed. For that, my palate will forever be indebted to her.

     secret ingredient for jollof rice.

    Adding liquid smoke to Naija jollof rice takes it to a whole new level, exploding with flavor. It's seriously awesome and will leave you in a snap-your-wig-off kind of situation.

    Are you down with this? You can find one at your local grocery store or on amazon.  Score! (Update- I tried other liquid smoke brands, but they didn't perform as well as the Figaro brand, so it's safe to say this Figaro liquid smoke MESQUITE is one of the best).

     Ingredients List

    To make this flavorful Naija party Jollof dish, you will need;

    Ingredient list for the rice dish.
    • Rice: This is the base of the dish and provides the main source of carbohydrates. The long-grain parboiled rice is commonly used in Nigerian Jollof.
    • Tomatoes/paste: Tomatoes are the heart of the rich red color in Jollof rice. They also bring a sweet and tangy flavor to the dish. I also add tomato paste for a richer flavor.
    • Bell Peppers: Both red and green bell peppers are used for a mild, sweet pepper flavor and a pop of color.
    • Scotch Bonnet Peppers (also known as Caribbean peppers or Bonney peppers): These provide the heat in the dish. Be cautious; they can be very spicy. Adjust the amount to your spice tolerance.
    • Onions: Onions add depth and a savory sweetness to the dish. They're typically sautéed before adding other ingredients.
    • Vegetable Oil: Vegetable oil is used for frying and sautéing the vegetables. 
    • Spices: A blend of spices is key. Thyme, curry powder, bay leaves, and seasoning cubes or powder add layers of flavor to the rice.

    💭Variations and Substitutions

    Variations

    • Rice: Long grain rice like Uncle Ben's Rice in the U.S. was used, but Basmati or Jasmine rice can be used instead. If using either of the latter, use less liquid to prevent the rice from becoming mushy.
    • Base: A combination of fresh tomatoes and peppers was used for the stew base, but red bell peppers with scotch bonnets or habanero can also be used. Make sure to fry the stew base before adding the rice.
    • Any tomato paste will suffice, and if you don't like your jollof rice spicy, you can skip the habanero and use cayenne powder.
    • To make the dish authentic, homemade stock like chicken or beef is preferred, but if you don't have the time, store-bought stock (not broth) can be used instead.

    Step-by-Step Instructions for Smoky Jollof Rice without Firewood

    blending the peppers and tomatoes.

    Step 1: 

    Add onions, tomatoes, bell peppers, and ginger in a blender. Reserve some onions and tomatoes for sautéing garnish. 

    Step 2: Blend the tomatoes, peppers, onions, and ginger until smooth or roughly blended (or to your preference).

    Sauteeing the peppers and cooking the rice in the pepper base.

    Step 3: Heat oil, sauté onions, and bay leaf until fragrant. Add tomato paste, pour in the blended mix, and bring to a boil. Season with cube, salt, curry, thyme, and liquid smoke. Stir well to combine. 

    Step 4: Add the rice and stock. Stir ONCE in a steady stream. Cover the pot with aluminum foil and then with the lid. Lower heat to medium-low and simmer.

    Cooked jollof rice with added onion and tomatoes.

    Step 5: Add basil, thinly sliced onion, and tomatoes. Stir and cover with the lid to cook some more.

    Step 6: Scoop the rice and check for doneness. Add the butter and fluff with a fork. Remove from heat and serve.

    Ta-da! Pipping hot, delicious, smoky jollof rice ready to be devoured. I love to serve it alongside fried plantain or chicken. It's a match made in heaven.

    👩🏽‍🍳Maur's Tips

    • Be cautious if using scotch Bonnet Peppers, as they can be very spicy. Adjust the amount to your spice tolerance.
    • Sautéing the tomato paste until the oil separates and the tomato mixture changes color is crucial. This step adds depth and enhances the overall taste.
    • I strongly suggest using African or Caribbean curry and thyme (affiliate link) as it adds a distinctive taste to the rice dish.
    • If using a different rice, adjust the cooking time according to the instructions on the package.
    • After combining the rice with the stew, simmer it over low heat and cover the pot. This slow cooking process allows the rice to absorb the flavors without burning.
    • Avoid excessive stirring, as it can make the rice mushy. Preferably, do not peek while the rice simmers.
    rice on a gray plate served with a drink.

    Storage

    The best part about this jollof rice recipe is that you can prepare it beforehand. To store:

    • Cool it down, then refrigerate for up to 3-4 days. For more extended storage, freeze in airtight containers for 2-3 months.
    • Reheat with a splash of water, avoiding multiple reheats.

    Although we serve this dish as a main course back home, you can enjoy it with other sides like fried plantain, coleslaw, salad, fish, chicken, goat meat, or shrimps.

    ✅Recipe FAQS

    What Makes Nigerian Jollof Different?

    Nigerian Jollof rice is known for its spicier and bolder flavors compared to versions in other countries. It often includes scotch bonnet peppers for heat.

    Can I Make Jollof Rice Vegetarian/Vegan?

    You can make vegetarian or vegan Jollof rice by omitting meat and using vegetable oil instead of animal fats. Add vegetables or plant-based protein for a complete meal.

    What's the Best Rice to Use?

    Long-grain parboiled rice is preferred for Jollof rice as it remains firm and separate during cooking.

    Can I Customize Jollof Rice?

    Yes! You can customize party jollof by adding your favorite protein (chicken, shrimp, beef) or vegetables to suit your taste.

    There you have it. An easy, flavorful, one-pot dish that will leave your West African friends wondering how you got that smoky flavor they've been trying to figure out all along.

    Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!

    PEACE & LOVE

    Maureen

    Love West African Cuisine? Here are Some Related African Dishes to Try:

    • Nigerian Meat Pie
      NIGERIAN MEAT PIE
    • Featured image of the dish.
      Nkwobi- Spicy Cow leg
    • an image of bissap drink.
      Bissap (Roselle tea drink)
    • Nigerian okro soup in a wide bowl.
      Okro Soup
    PEACE & LOVE

    Maureen

    📖 Recipe

    Nigerian jollof rice served on a platter with fried plantains.

    NIGERIAN JOLLOF RICE

    Easy to make and very tasty, this smoky, fairly spicy jollof rice is bursting with flavors and is perfect for a family lunch or dinner party.
    5 from 68 votes
    Print Pin Rate
    Course: Dinner, Lunch
    Cuisine: international, Nigerian, West African
    Prep Time: 10 minutes minutes
    Cook Time: 41 minutes minutes
    Total Time: 51 minutes minutes
    Servings: 6
    Calories: 812kcal
    Author: Maureen Celestine

    Equipment

    • Blender or food processor

    Ingredients

    • 2 large Red bell peppers, halved lengthwise and seeded (tatashe)
    • 1 large red onion, divided into 3 parts
    • 5 Roma tomatoes
    • 1 scotch bonnet (or habanero)
    • ¼ inch fresh ginger root, skin removed
    • 2 garlic cloves
    • 3½ cups long grain parboiled rice
    • ½ cup vegetable oil (any neutral tasting oil is fine, too)
    • 2 dried bay leaves
    • 2 tablespoons tomato paste (I love the "Derica" brand)
    • 1 teaspoon curry powder (preferably Ducros or Lion brand)
    • 1 teaspoon dried thyme (preferably Ducros or Lion brand)
    • 1 tablespoon liquid smoke
    • 2 seasoning cubes (I used Knorr)
    • salt to taste
    • 3 cups stock (chicken or beef)
    • A handful of basil, chopped (about 3 tablespoons)
    • 1 tablespoon butter

    Instructions

    • Divide the onion into 3 portions. Chop one portion, slice the other portion very thin and cut the rest into wedges. Also, cut 3 of the Roma tomatoes into wedges and slice the remainder thinly for later use. .
      1 large red onion, divided into 3 parts, 5 Roma tomatoes
    • Place the red bell pepper, wedged onion and tomato, scotch bonnet, ginger, and garlic in a blender. Process until it's roughly chopped.
      2 large Red bell peppers, halved lengthwise and seeded, 1 scotch bonnet, ¼ inch fresh ginger root, skin removed, 2 garlic cloves
    • Meanwhile, place a heavy bottom saucepan over medium-high heat. Pour in the oil, heat up a bit, add the chopped portion of the onion and bay leaves. Allow cooking for 2 minutes. As soon as the onion and bay leave become aromatic, add the tomato paste, and fry for about 2 minutes. Add the pureed mix, cover, and bring to a boil for 15 minutes.
      ½ cup vegetable oil, 2 dried bay leaves, 2 tablespoons tomato paste
    •  In the meantime, rinse the rice thoroughly under running water until the water turns clear. Set aside.
      3½ cups long grain parboiled rice
    • Add seasoning cube, salt, curry powder, thyme, and liquid smoke to the sauce. Stir to combine. Add 3 cups of stock and stir in a circular motion once. Add the rice, stir ONCE in a steady stream. Cover the pot with aluminum foil and then with the lid. Lower heat to medium-low and cook for 20 minutes.
      1 teaspoon curry powder, 1 teaspoon dried thyme, 1 tablespoon liquid smoke, 2 seasoning cubes, salt to taste, 3 cups stock
    • Check for doneness and adjust the taste. Add basil, the thinly sliced onion, a teaspoon of liquid smoke, and tomato.
      Stir completely and simmer for 2-3 minutes. Remove and discard the bay leaves. Add the butter, and fluff with a fork.
      Remove from heat and serve.
      A handful of basil, chopped, 1 tablespoon butter

    Video

    Notes

    Please see the tips for success in the body of the post. 
    • Cover the pot with a large sheet of aluminum foil, then put the lid on the pan, ensuring it's properly sealed. This helps to retain moisture, enabling the rice to steam appropriately with less liquid. (If you are concerned about the foil leaching into the food, use a thick dish towel; don't forget to fold it over the lid, keeping it away from the fire).
    • I strongly suggest using African or Caribbean curry and thyme (affiliate link) as it adds a distinctive taste to the rice dish.
    • Avoid peeping through while the rice cooks. Allow to simmer on medium-low heat until cooked through.

    Nutrition

    Serving: 1 | Calories: 812kcal | Carbohydrates: 114g | Protein: 30g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 28544mg | Potassium: 938mg | Fiber: 4g | Sugar: 23g | Vitamin A: 2311IU | Vitamin C: 82mg | Calcium: 125mg | Iron: 4mg
    Tried this Recipe? Tag me Today!Mention @WorldlyTreat or tag #worldlytreat!

    More Intercontinental dish recipes

    • gouda mac and cheese on a flat surface garnished with breadcrumbs and herbs.
      Gouda Mac and Cheese
    • oha pot of soup with a serving spoon.
      Oha Soup
    • whole tilapia fish air fried and served alongside spicy pepper sauce and sautéed bell pepper vegetables.
      Whole Tilapia in the Air Fryer
    • Brown sugar bubble tea in a cup with straws.
      Tiger Milk Tea

    Reader Interactions

    Comments

    1. Nora says

      June 11, 2018 at 2:46 pm

      Thank you for this recipe, you know how jollof rice makes a perfect sunday. The smokey liquid ingredient is da bommmmmmm. Merci dear.

      Reply
      • Maureen Celestine says

        June 12, 2018 at 6:57 am

        My pleasure, Nora! Yes, Jollof is a Sunday favorite in my household as well. I tell ya, the liquid smoke is definitely the "holy grail" . Thanks!

        Reply
      • Bola says

        March 24, 2022 at 11:12 pm

        Hi, thank you so much for the hook up with the liquid smoke. However, the flavour displayed in your post is the mesquite one while the one linked is the hickory flavour. But I see it's the mesquite flavour we should get from your response to another commenter. Just to let you know it's linked to the hickory flavour

        Reply
        • Maureen Celestine says

          April 06, 2022 at 10:53 pm

          Thank you so much for catching that. I believe amazon changed it once the seller sold out. I have adjusted the link which now includes both mesquite and barbeque marinade.

          Reply
      • Josephine says

        April 12, 2022 at 2:09 am

        What if I can't get smokey liquid what can I use to substitute for it

        Reply
        • Maureen Celestine says

          May 03, 2022 at 7:46 pm

          please see the response above

          Reply
    2. Marie okfor says

      June 12, 2018 at 4:18 am

      Tried this with the liquid smoke as suggested, oh-so-delicious! Made so much difference. Getting ready to make more for my colleagues at work

      Reply
      • Maureen Celestine says

        June 12, 2018 at 6:51 am

        Thanks, Marie! I am glad you liked it, and YES for the significant difference in taste and flavor. Bon appétit! to you and your colleagues

        Reply
    3. Dorothy says

      June 12, 2018 at 12:04 pm

      Oh this is a nice delicacy, keep it up! I might be having this for lunch tomorrow.

      Reply
      • Maureen Celestine says

        June 12, 2018 at 7:01 pm

        Thanks, Dorothy. Please do, and don't forget to tag us across our social media using #worldlytreat. I'd love to see your lunch 😉

        Reply
    4. Bri says

      June 12, 2018 at 5:23 pm

      Looks good and i bet, it tastes superb too. Thanks for posting. This menu is quite suitable for a VIP celebration.

      Reply
      • Maureen Celestine says

        June 12, 2018 at 7:06 pm

        Thanks, Bri! It sure taste superb 😀. I am right with you on it being suitable for a VIP celebration..#facts

        Reply
    5. Inda says

      October 19, 2020 at 12:32 pm

      I was really looking forward to trying this liquid smoke holy grail. I was so excited because my husband loves and misses smoke jollof. I bought a brand of liquid smoke called woodland and thought it gave a nice unique hickory flavour. It did not give it that nostalgic smoky flavour at alllllll. What am I missing? I was under the impression any brand of liquid smoke will do, but does it have to your specific brand? Or am I missing something else?

      Reply
      • Maureen Celestine says

        October 24, 2020 at 6:59 am

        Hi Inda, I am sorry to hear the woodland brand didn't produce the result you were hoping for. I have sampled different brands, but I keep coming back to the one mentioned in the post. I threw away a whole bottle from a well-known brand I purchased at the grocery store; it was so watered down; it was garbage. I am yet to get complains about the brand pictured in the post. Try it out and see if it works out for you. Of course, you won't get 100% authentic firewood flavor, but it's pretty close to the nostalgic flavor most Africans are used to. Please keep me updated. Thanks for the feedback.

        Reply
    6. Kiksy says

      April 21, 2021 at 11:35 am

      Hi, thanks for the liquid smoke hook up. Did you get the Figaro Mesquite or Figaro Hickory? Any difference? Thanks

      Reply
      • Maureen Celestine says

        May 05, 2021 at 4:34 pm

        Hi Kiksy,

        Sorry for the late response. I got the one linked in the post (Figaro-mesquite liquid smoke).

        Reply
      • Maureen Celestine says

        May 05, 2021 at 4:36 pm

        I've tried the other brands, and they don't compare to this one. For some reason, the ones I've tried tend to be watered down. I also have a reader complain about the brand they got, so I can only speak of the Figaro brand.

        Reply
    7. Toni says

      November 20, 2021 at 12:44 pm

      5 stars
      I love that it is so tasty!! Thanks for the recipe!

      Reply
    8. Bukkie says

      December 14, 2021 at 6:19 pm

      Thanks so much for the heads-up on the liquid smoke! You're a life giver, giving life to the jollof I'm making for Christmas. Unfortunately, the brand you posted is not sold here in the UK. I googled and got a recommended brand in both mesquite and hickory cos different people recommend different woods. Please at what point should the liquid smoke be added during cooking and what is the recommended serving per kg of uncoooked raw rice? I almost can't wait for Christmas to try this out!

      Reply
      • Maureen Celestine says

        December 14, 2021 at 11:45 pm

        Hi Bukkie,
        I am as excited as you are for the jollof rice recipe. I will highly recommend using the mesquite wood flavor. I have tried several brands, but I find myself returning to the brand I mentioned. Try adding a teaspoon more than what was recommended if you cannot find the Figaro brand. The liquid smoke can be added right before adding the rice, so the last step for the tomato base. If I understand your last question well- 1 kg of uncooked rice equals 5 cups. So when cooked, that'd be 10 cups (2kg). Serving size varies per the main dish; if the rice dish is the main dish, 1 cup (about 0.2kg) per servings. If there is an accompanying side dish, then 1/2 cup (0.09kg). Please let me know how it turns out. Have a joyous holiday!

        Reply
    9. Josephine says

      April 12, 2022 at 2:11 am

      What if I can't get smokey liquid what can I use to substitute for it

      Reply
      • Maureen Celestine says

        May 03, 2022 at 7:45 pm

        Hi Josephine,
        Good question! If you can't find the liquid smoke recommended here, you'd have to go the old school route. Two ways to achieve the smoky effect. I) fry the rice in the tomato base before adding liquid. 2) five minutes before the jollof rice finishes cooking, begin to stir it at intervals, making sure not to scrape the burnt bottom. When all else fails, cook the rice over firewood (smoker). I hope these help.

        Reply
    10. Debbie says

      May 13, 2022 at 11:11 am

      5 stars
      This recipe is so delicious! I have been dreaming of the jollof I used to get as a kid at parties and used to get so excited when it was time to go home so we could have more of the rice at home. I know nothing will beat the taste of natural smoky jollof but this is a good second option! I may have used a little too much liquid smoke as some more drips unintentionally went in as I was cooking but next time I will pour it in a small bowl separately. A little bit of it goes a long way! Anyway, thank you for the recipe!

      Reply
      • Maureen Celestine says

        May 17, 2022 at 10:24 pm

        The pleasure is all mine, Debbie. I am so happy to hear it turned out delicious! Party Jollof rice is addictive, so I get it :). You are taking me back in memory lane with that beautiful story. Great idea to use a bowl for next time. A little does go a long way. I appreciate you for stopping by.

        Reply
    11. Moji says

      February 14, 2023 at 6:35 am

      5 stars
      Truly, you are dream come true… Kudos! I
      Love to cook and entertain and will definitely try out most of your recipes.

      Thanks for sharing the all your recipes. I will forward to my young adults to get cooking LoL!
      Blessing

      Reply
      • Maureen Celestine says

        February 16, 2023 at 12:19 am

        Hi Moji, so glad to have you here. I can't wait to see what you pick to make. Don't forget to share with me on Instagram or Facebook (#worldlytreat). Good luck to you and the young adults 🙂

        Reply
    12. Prudence Chinomso says

      July 02, 2023 at 6:12 am

      Pls can crayfish be added to the jeallof recipe .

      Reply
      • Maureen Celestine says

        July 13, 2023 at 3:22 pm

        I've added a pinch of crayfish in the past. It will alter the taste, but if you like the taste of local jollof rice cooked in palm oil, it should be no issue.

        Reply
    13. Prudence Chinomso says

      July 02, 2023 at 6:16 am

      Can I parboil my rice before using or I should better use it without parboiling

      Reply
      • Maureen Celestine says

        July 13, 2023 at 3:18 pm

        Hi there! You can pre-cook your rice before adding it to the tomato base. I'd avoid parboiling basmati or jasmine rice as it can quickly get mushy. Adjust the cooking time on the recipe card if you pre-cook the rice for the best results.

        Reply
    5 from 68 votes (65 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Maureen celestine

    Thanks for stopping by. It means the world to me. On Worldly Treat, you'll discover family-friendly dishes, one-pot recipes, signature cocktails, classic African dishes, holiday favorites, and lots more! Easy recipes for the everyday home cook. You can taste the world right in your kitchen without taking a trip. Please follow along. Let's get cooking!

    Learn more...

    Spring Recipes

    • Chicken Fruit salad in a bowl
      Chicken Fruit salad
    • halibut steak on a plate with veggies
      Pan-Seared Halibut with Dill sauce
    • whole tilapia fish air fried and served alongside spicy pepper sauce and sautéed bell pepper vegetables.
      Whole Tilapia in the Air Fryer
    • TUNA-EGG-SALAD sandwich
      Tuna Cucumber Salad Sandwich (no Mayo)
    • Homemade pineapple coconut popsicles on a pink background.
      Homemade Pineapple Coconut Popsicles
    • seared salmon served with greens
      Pan-seared Salmon with Spinach and Fennel
    • banana and spinach smoothies getting poured into a cup.
      Spinach and Banana Smoothie
    • Homemade lemons with honey in a jar.
      Homemade Lemons with Honey

    Popular Recipes

    • Smoky Nigerian jollof rice
      SMOKY NIGERIAN JOLLOF RICE
    • A bowl of beef masala in a tray on a flat surface.
      Beef Masala
    • Nigerian Meat Pie
      NIGERIAN MEAT PIE
    • Italian pepperoni pizza recipe-063
      Italian Pepperoni Pizza Recipe (with veggies)
    • Chicken Fruit salad in a bowl
      Chicken Fruit salad
    • a glass of rum cider cocktail
      Rum Cider Cocktail

    SEARCH FOR RECIPES

    Worldly Treat is a participant in the Amazon Services LLC Associates program, an affiliate advertising program that is designed to provide means for sites to earn advertising fee through advertising and linking to amazon.com. Please visit my Disclosure and Privacy Policy page for more details.

    Footer

    ↑ back to top

    As seen on

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    Let's Connect!

    • Sign Up! For brand new recipes and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 worldlytreat.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.