NIGERIAN JOLLOF RICE

NIGERIAN JOLLOF RICE

THE BEST RECIPE ON HOW TO MAKE NIGERIAN JOLLOF RICE

Jollof rice is a very popular meal prepared mostly for occasions and parties too. Jollof rice can be prepared in a lot of ways but this particular recipe trust me as long as it's from foodie shoppers it's the best you can get.

 FOR THE RECIPE

• rice (long grain or short grain). The amount of rice you want to prepare determines how many cups or mudu of rice. For this recipe I will be using 3 cups of rice approximately 1/2 mudu 
• Vegetable oil (1 cup)
• Tomato paste (1/2 tin)
• chicken, meat or turkey
• 1 tbspn curry powder
• 1 tbspn thyme or parsley
• 4 cloves of garlic
• 5 bay leaves
• 1 tbspn of ginger (powdered or grated)
• 1 onion bulb or 3 tbspn of onion powder
• 5 large fresh tomatoes 
• seasoning cubes
• red or black pepper 
• fresh red bell peppers (optional)
• sweet corn, green peas, green peppers, carrot and any other green of choice

FOR THE PROCEDURE

• blend the fresh tomatoes, peppers and onions and set aside in a plate or pot. Don't blend all the onions, slice some.
• wash rice about 3-4 times with hot water. I wash my rice with hot water since I'm not going to be parboiling it.
• In a large pan, pre-heat the cooking oil add a little salt. the salt will reduce the burning of the onions or any other thing you put into the oil. Add add sliced onions and stir then allow to fry for 3 mins till you see the onions turn translucence
• Add the tomato paste and stir to avoid it from burning. Stir continuously till you notice the paste separating and oil bobbles are on top of the paste. Not to worry you'd know when the paste is just right and fried enough, the oil will be looking reddish. You can add the ginger and bay leaves at this point
• Add the blended tomatoes, onions and pepper and cover the pot and allow the mixture to shimmer for about 5 mins. Make sure the heat is to the lowest to avoid the mixture from getting burnt
• Add your meat stock, seasoning cubes, grounded pepper (if you didn't use fresh peppers), and salt then stir and cover again for another 5-6 mins
• Pour your rice into the paste at this point and stir till all the rice is well coated with the mixture if not well coated. If not well coated add a little water and cover the pot with a foil paper first the pot cover and allow to cook for 30 mins till the rice softens. Covering your pot cover with a foil first will allow the stem get trapped in the post. The steam is what actually cooks rice properly and avoids it from getting soggy.
• Dice all your green (carrot. green peas, etc) and fry with the oil used to fry the beef or chicken. Add a little thyme, curry and other spices but just a little so you do't over load your dish with spices, Adding your spice to the greens will just give it a little flavor.
• Add the greens to the rice and allow to shimmer for another 5-10 mins
• Remove the bay leaves and cover pot again still with foil for 2 mins
• Serve with plantain or juice and thank me later, lo