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How to make jollof rice

Published: Nigerian Food Recipes 3 months ago

Today you’re going to learn how to prepare Jollof rice

Specifically, I’m going to show you some tips that are working GREAT anytime, anyday.

Let's begin...

First you need to get these Ingredients ready:

2 cups (approx. 500 grams)  Precooked long grain rice

5 Tablespoonful tomato paste (very important)

4 whole tomatoes

1 red bell pepper (tatashe)

2 scotch bonnets peppers/atarodo

100ml vegetable oil

About 600ml Meat or Chicken stock

A small onion (sliced)

1 tablespoonful ground crayfish( optional)

½ teaspoon each of Thyme and curry

2 small Bay leaves (optiona l)

1 teaspoon salt to taste

1 stock cube

Water, as needed

After that:

Parboil(precook) the Rice and set aside.

PRO TIP: Parboiling the rice, helps to start the cooking process and gets rid of the excess
starch in the rice, that usually makes the rice grains to clump together.

Cook and fry or grill your meat and set aside the broth or stock

Now to cook the  Jollof Rice:

1. First, prepare a little stew or sauce.

To do this blend the fresh tomatoes and peppers together then squeeze out excess liquid by boiling in a pot for few minutes.

If you already have tomato stew, you can
simply ignore this step.

Then, Place a pot on heat, add some oil, add chopped onions, fry a bit and then add the blended tomatoes & pepper mix, fry for about 10 minutes and then add the tomato puree.

Cook until the tomato loses its sour taste and the oil begin to rise to the top.

PRO TIP: The use of the concentrated tomato paste is very important if you want to get that
deep reddish-orange color and taste of the party jollof rice.

2. Now Scoop out about a quarter of the stew and set it aside for later use.

3. Add the meat or chicken stock to the pot and leave to boil on high heat for 5-10 minutes.

Then add the thyme, curry, stock cubes, salt to taste… and any other seasoning you like, and boil for 5 minutes.

PRO TIP: This is another important step in cooking Nigerian Jollof Rice.

If the stock isn’t hot enough before adding the precooked(parboiled) Rice, the rice will soak up the cold water, become soggy and even get burnt before it is done cooking.

You surely don’t want that or do you?

Next add the parboiled rice and mix thoroughly; the liquid in the pot should be a the same level as the rice in the pot…you can add more water if the meat or chicken stock isn’t enough.

Cover the pot and leave the rice to cook on low to medium heat.

High heat will burn the rice before it is well cooked.

If you’re using bay leaves, just drop it on the rice before covering the pot.

5. When the liquid in the rice is almost dried, add the ground crayfish (not necessary) and the remaining stew to the top (leave the rice untouched)

Then cover the pot and simmer until there is no more liquid in the Rice…Now mix thoroughly … and your Jollof Rice is Ready.

Now go out there and turn the recipe in a delicious meal, and let me know how it goes in the comment below.

Source : rice recipe

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