Nigerian Jollof rice is commonly the most desired type of rice, because of its very unique taste. Most people feel the unique taste comes from preparation using firewood, but that isn’t always necessarily the case. In this post you will guided on how to prepare Nigerian jollof rice
Jollof rice is a common dish prepared in many countries and each recipe varies.
How To Prepare Nigerian Jollof Rice
Jollof Rice Recipe
- 4 Tablespoons of Canola oil
- 1 Tbsp. butter
- 4 Fresh tomatoes or one 14 can of diced (no salt) Hunts tomato (I seriously suggest using this brand If you decide to buy canned)
- 1 6 can Tomato paste
- 4 Red onions
- 2 Red bell peppers (tatashe)
- crayfish (optional, but I love to use it)
- 4 Habanero pepper (scotch bonnet) (put as much or as little as you want, depending on how spicy you want your rice)
- 4 ½ cups of long-grain parboiled rice
- 2 cups of chicken stock
- Maggi or Knorr cubes
- cayenne pepper and black pepper
- white pepper
- Bay leaves
- curry powder
- garlic or onion powder
- thyme leaves
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Note: Quantity of spices depends on your preference. Be sure to use your judgment and avoid adding too many spices.
- Heat about 4 tablespoons of canola oil and butter in a medium-sized pot on medium heat and throw in some chopped red onions. Allow the onions to fry until the redness starts to slightly fade off.
- Pour in your tomato paste and let it fry with the onions. Make sure to stir the paste consistently to avoid burning.Until the paste fries totally in the oil, add your crayfish for an extra tasty flavor.
- Blend some tomatoes, onions, handbarrow peppers, and red bell peppers together until you achieve a smooth consistency.
- Pour in the blended mixture into the pot and fry it together with the tomato paste.
- Add all your spices (BUT DON’T ADD SALT YET) and mix. Cover the pot and allow the tomato to fry in the oil. Add more oil if necessary. You really want to let the tomato fry to remove the sappy sour taste, so make sure you don’t rush this process. Be sure to continuously stir the mixture to avoid burning.
- At this point, while the tomato is frying, begin to wash your long grain parboiled rice. Make sure to get rid of as much starch as possible by washing the rice until the water used becomes very clear. This prevents the rice from gumming together when cooking.
- Pour your chicken stock to the mixture and taste to see if it requires any salt.
- Add in your washed rice (and a bit of water if necessary to cook the rice) and mix it together with the fried tomatoes. Turn down the heat to the lowest on your burner and cover the pot. Allow the rice to cook for about 30 minutes.
- Combine all the ingredients together and allow it cook for 10 minutes till the rice has completely blended with the mixture.
TIP: If you want the smokey taste of most party jollof rice popular in Nigeria, cooking on firewood, or using a stainless steel pot would give that extra flavor as well