There is nothing better than having to go to a party and getting served a very delicious plate of Jollof rice. Party Jollof rice has a certain taste and texture to itself, it is smoky and saucy, making it almost impossible to resist.
Today, I'll be giving a step by step guide as to how to make the perfect Jollof rice for yourself and your family
These are the glorious ingredients that you'll need to achieve that magical taste.
4 Cups Of Any Kind of Rice of your choice.
4 Large Balls of Tatashe
1/2 Can Of Fresh Tomatoes
2 Scotch Bonnets (Ata Rodo)
2 cups Beef or Chicken Stock .... This is the liquid gotten after you've boiled your meat or chicken
A tin Tomato Paste
6 Tablespoons Cooking oil
2 Tablespoons Butter
1 Tablespoon Minced Ginger
1/2 Teaspoon Curry powder and Thyme
1/2 Teaspoon any Maggi Star
3 Knorr Chicken cubes
2 Teaspoons White pepper
3 Bay Leaves
The first step to take to making your tasty Jollof rice, is to blend the tomatoes, scotch bonnets and 1 onion. Make sure it is a consistent smooth paste.
In a separate frying pan, pour the cooking oil in the pan, add your onions and fry on medium heat.
Now, remember the mixture that you blended in the first step, add it together with the curry, thyme and maggi cubes to the frying pan with the onions. Add your tomato paste and continue frying till all the water is sapped out and till oil floats to the surface of the pan. This process usually lasts for about 15 to 20 minutes.
As for your rice, you have the option of washing thoroughly till all the starch is gone or parboiling it. If you want to parboil, you'd have to leave the rice on fire for the first 5-8 minutes, take it out and then rinse off the excess starch.
Your stew in step must have finished frying, you'll now have to add some chicken stock or water, depending on your taste. But chicken stock is more preferable.
Get another bigger pot and then add the washed/ parboiled rice with the stew which you made initially. Make sure to mix them thoroughly, then add some butter and sliced ginger with a tinge of white pepper. It is advised that you shouldn't add too much water to the rice so that it doesn't come out mushy. If the rice is still hard, then add a little more water and continue with this trend until you've gotten the right texture you need.
When you see that your rice is almost done, add the onions and let it simmer along with the rice.
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