I’m always excited whenever l’m sharing Jollof Rice recipe with people anytime l’m opportune to share it. So l have finally decided to share it here on my blog so that a lot of people would have access to it.
Jollof rice is enjoyed by majority of the African countries, especially Nigeria and this recipe I’m sharing is mostly used by Nigerians. We refer to it as Nigerian Jollof Rice. l don’t think there’s any Nigerian home and abroad who doesn’t like Jollof Rice.
Parties and occasions without Jollof Rice is that one a party? This is just to say the extent to which Nigerians love their party Jollof Rice. They don’t joke with it at all.
It is extraordinary delicious especially when it get burned. Wait! What am l even saying, Naija Jollof Rice must be burned in other to have that distinctive taste. That taste l can’t even explain myself but that taste is golden.
There’re different ways to prepare Nigerian jollof rice but this method l’m sharing is the one l use most times that guarantees great result. Let me point out some ingredients that are indispensable to achieving this great result.
Red ball pepper (Tatashe): This makes the Jollof Rice colourful. The secret of sweet Nigerian Jollof Rice is the quantity of the Tatashe Used. So don’t be stingy with it.
Onions: Onions add to its sweetness. I prefer to use the red onions as far as Jollof Rice is concerned, l just love the taste and the flavour it gives to the Jollof Rice. The white onions is completely fine too, if that’s what is available to you.
Tomato paste: In addition to making the Jollof Rice colourful, tomato paste plays a vital role and also add to it’s richness.
Now that l’ve given you guys some tips about Nigerian Jollof Rice, let’s get the work started. In the same vein, let me quickly introduce other ingredients and the method I’m talking about.
Nigerian Jollof Rice
- Cooking pot
- 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. 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
- Yah! yah!! yah!!! The smoky party jollof is ready. Let me know what you think at the comment section.
Nigerian Coconut Fried Rice Recipe is another recipe that you might also want to try. It’s absolutely delicious.