Funny right? The majority of Africans can not do without cooking jollof rice 3 times a week. I will not blame them though, because is a common and most-cooked recipe, especially to Nigerian.
To be honest, I can not do with cooking jollof rice 2 times a week. I mostly enjoyed it by spicing it up with veggies to avoid overweight.
The main reason I attend a Nigerian party is just to have a taste of that party rice. I do not know what’s special about party jollof rice but one thing is certain, the taste and delicious look.
Jollof Rice, a classic Nigerian rice dish flavored with tomatoes, peppers, and lots of seasonings!
There are many different ways you can cook Jollof Rice. It is a recipe made with rice, fresh tomatoes, tomato paste, onions, scotch bonnet peppers, salt, chicken or beef, and spices.
How to cook Jollof Rice
- 5 medium-sized Roma tomatoes
- Meat ( protein of your choice)
- 1 red bell pepper
- 1 medium-sized
- 2 scotch bonnet peppers (habanero peppers)
- 1/4 cup of groundnut oil
- 3 tbsp tomato paste
- 2 cups of parboiled rice
- 2 1/2 cups of chicken stock
- 1 tsp salt to taste
- 1/2 tsp curry powder
- 1/2 tsp thyme
- 4 seed tsp of garlic and 1 seed ginger
- 1 Knorr stock cube
- 3 bay leaves
- Water necessary
- Blend your tomatoes, red pepper, garlic, ginger, scotch bonnet peppers in a food processor or blender for about 40 seconds, and blend to smoothness.
- Rinse the meat, add ingredients such as 1 cube of knorr Maggi, 1 tsp of garlic and ginger, Onions, little salts and, thyme, curry powder, and nutmeg to bring out the taste of the meat.
- In a medium-sized pot, heat your oil on medium-high heat. Once the oil is heated add the onions you set aside and fry just until they turn golden brown.
- Once the onions have turned brown in color add the tomato paste and fry for 4-5 minutes. Then add the blended tomato mixture and fry the mixture with the onions and tomato paste for about 30 minutes. Add little ginger and garlic to bring out the taste of the fried tomatoes.
- Make sure you stir consistently so that the tomato mixture does not burn.
- After 30 minutes, turn the heat down to medium, and add the chicken stock. Mix and add your spices such as salt, curry powder, thyme, all-purpose spice, and the Knorr. Continue to boil for 10 minutes.
- Add the parboiled rice to the pot. Mix it very well with the tomato stew. At this point, if you need to add water so that the rice is level with the tomato mixture/chicken stock go ahead and do so. Add the bay leaves, cover the pot, and cook on medium to low heat for 15-30 minutes.
- When the water has almost dried up add the remaining tomato stew and chopped onions to have a bright look and nice taste, cover, and let it cook for another 5-10 minutes heat until the water has completely dried up. Turn off the heat, Make sure to mix the jollof rice thoroughly.
The best way to enjoy your delicious jollof rice
- Prepare your coleslaw with garbage, carrot, and cucumber. keep for 10 minutes in the fridge before consumption.
- Make your natural mixed juice with, watermelon, apple, pineapple, orange, and banana. Serve when chilled.