In one of the previous articles, the history of Jollof rice was extensively discussed and it was noted that Jollof rice is mostly enjoyed by majority of the African countries, especially Nigeria, hence this Recipe is particularl to Nigerian. More reason it is referred to as "Nigerian Jollof Rice". lt would be unbelievable to think there is any Nigerian, home and abroad who does not like Jollof Rice.
A Nigerian party or occasions without Jollof Rice, is that one a party? This is just to stress on the extent to which Nigerians love their party Jollof Rice. They don’t joke with it at all.
It is extraordinarily delicious especially when it get burned; referred to as "bottom pot". Traditionally, Naija Jollof Rice must be burned in other to give it the distinctive taste. That taste is simply heavenly!
There are different ways to prepare Nigerian jollof rice but this method to be shared below is the commonly used and it does guarantee great result.
Below are the ingredients that are indispensable to achieving this great result.
Serving: six people
4 cups Rice
1/2 cup Vegetable oil
4 big Red ball pepper
2-3 Scotch Bonnet pepper ( Atarodo)
4 medium-sized tomatoes or a can of chopped tomatoes
2 big Red Onions
200 gram Tomato paste
50 gram Margarine
3 pieces bay leaves
1 small fresh ginger
2 Cloves Fresh Garlic
Salt to taste
2 tsp Curry
2 tsp dry thyme
Wash the rice until the water is clear and set aside. Wash for about 5-6 times, this is done in other to avoid sticky rice and we don't want that. (preferably long grain rice)
Smoothly blend the tomatoes, scotch bonnet pepper, Red ball pepper, onions, garlic clove, ginger and also set aside.
Place a pot on medium heat, add chopped onions and saute until they become translucent.
Add the tomato paste immediately and fry for some minutes or until the vegetable oil start bubbling on top
Add the blended ingredients, cover and allow to cook between 12-15 minutes or until the water in the tomatoes dries out a little ( Remember to stir from time to time to avoid getting burnt.
Add the bay leaves, seasoning, nutmeg, margarine, curry powder, thyme, salt and the chicken stock. cover to cook for another 5 minutes.
Open and stir with a wooden spoon or turning stick. Start adding the rice, stir the rice a little bit more to blend the rice together with the tomato.
Add more water to cover up to the level of the rice. Cover with foil on the lowest heat to lock in the heat and moisture. (It's the steam that cooks the rice not the heat)
After about 20 minutes, open the rice stir and taste for salt and seasoning, if you are not satisfied with the taste add more. Cover again for another 20 minutes.
If It's cooked enough, remove the foil and now leave it for another 10-15 minute or until the water is completely.
It's very important to allow it to burn a little bit, that gives the taste we desire in party jollof rice. So at this level, increase the heat between the medium and the highest heat and allow to burn for about 5 minutes.
Now after 5 minutes, turn off the heat and stir
Your smoky party jollof is ready. You have the liberty of adding any meat of your choice.
Let me know what you think at the comment section.
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