Who else judges an occasion with ‘who has the best jollof rice?’ As a Nigerian, eating jollof rice on a special (and even the not-so-special) occasion makes everything look perfect in the gathering. But, how, how is it prepared?
It turns out; there isn’t too much of work. This post explains everything you need to know so that you will become a first-class cook of Jollof rice.
What you will need?
- Tomato sauce
- Chicken broth (you can use just water)
- Vegetables (carrots and peas)
- Hot pepper or Scotch bonnet pepper
- Cooking oil
- With a dry pan or pot, put some oil to heat for a few minutes.
- Add the onions, garlic, thyme and cook for two minutes. Observe the onions that it has become translucent and soft.
- You have successfully sauté the onions which is one of the reasons the Jollof has the taste it has. Next, add the tomato paste. Allow it to fry for five minutes. Let the garlic and ginger go in. allow this too to cook for 2 minutes. Do not let the paste to burn; so watch closely. Here, you notice you are getting the aroma you so desire in Naija Jollof.
- Let the blended pepper go in now. Cook for just two minutes. Stop cooking when you notice the content is very thick and the oil floating on the top. This should take between 20 and 25 minutes.
- Add the ingredients that would bring out the flavour. Add curry powder, thyme, white pepper, salt and your seasoning cubes. Taste and add more seasoning if you need to, then add the rice. Stir the mixture until each grain is covered with the sauce. Add chicken and stir briefly, finally cover it with a tight lid. If you don’t have a fitting lid, simply cover with a foil. Jollof usually needs as much as possible steam and covering tightly would be an advantage.
- This is the stage where people ignore the simple rules and ask for Jollof secret ingredients. You don’t need more than what has been described in this post to make delicious Jollof.
- When the contents of the pot start boiling, reduce the heat and keep cooking for 20 or 25 minutes.
- Enjoy your meal with fried chicken, beef or spicy grilled chicken. Don’t forget to let it go with a drink of your choice.
Other things you need to know
- If you are using the long grain parboiled rice to cook your jollof rice, you should parboil the rice. Soak it, steam it and dry. Remove the hull of the rice. Steaming the rice allows the rice to absorb more of the ingredients you will be adding to it.
- Why is my Jollof sticky? At times, it happens that your Jollof is tickly when you are done cooking. The two answers are, one, your choice of rice, and, two, you didn’t parboil it to remove the excess starch.
- Remember, serving the cooked rice is not complete without adding chicken, beef or fish of your choice.
- Tomato sauce has an easier alternative. You can use can tomatoes or tomato puree.