How to Prepare Nigerian Jollof Rice

Nigerian Jollof Rice

How to Prepare Nigerian Jollof Rice

Nigerian Jollof Rice

Nigerian rice recipe  is very classic and often prepared at parties. It is quite easy to prepare if you follow the simple steps involved. You also want to make sure that the right quantity of water is used to avoid a soggy rice. Tomato purée to me is the secret to the real Nigerian  Jollof Rice color. For this recipe, I will be using 3 cups of rice (per-boiled) so I will use 3 Red-Bell Peppers, 3 Small fresh tomatoes and 1 can of tomato purée.

Ingredients:

3 Cups of Rice

2 Red Bell Peppers (Tatashe)

3 Medium Size Tomatoes

2 Scotch Bonnet (Ata Rodo)

2 cups Beef or Chicken Stock

120g Tomato Paste

2 Onions

100ml /6 Tablespoons Cooking oil

2 Tablespoons Butter

1/2 Teaspoon Curry powder and Thyme

3 Knorr Chicken cubes

3 Bay Leaves

Mixed vegetables(1)

1 Medium Size Tomato for Garnishing

Salt to Taste

Instructions:

Parboil the rice for 5-8 minutes, rinse and put in a sieve to drain.
Blend the red bell peppers, tomatoes, scotch bonnet and 1 onion to a smooth paste and set aside
Add the cooking oil into a large pot, add half sliced onion into it and let it fry till fragrant.
Put the blended pepper, tomato paste, knorr cubes, curry powder,mixed vegetables, cover and let it fry until oil begins to float on the surface. This should take 15 to 20 minutes.
When oil floats to the top, add the chicken/ meat stock, cover and let it fry for a further 8-10 minutes.
Add the drained parboiled rice. The water level should be the same level of the rice. This is to ensure that all the water dries up by the time the rice is cooked.
Cover the pot and leave to cook on low to medium heat so that the rice does not burn before the water dries up.
Cover and let it cook till the rice softens.

Nigerian Jollof Rice

Tips: When cooking Nigerian jollof rice, don’t cook on a low heat because it will result in soggy rice.While high heat will dry up the liquid faster. The temperature should be on a medium heat. Use a pot with a firm and tight lid  to cover the rice. This will help trap in the heat better and cook your rice to perfection without the need for continuous liquid incorporation.

Serve with Plantain, Chicken, Moi-Moi, or salad. I will be serving mine with broccoli and chicken…..

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