JOLLOFRICE RECIPE

 


Ingredients

  • 4 cups long bismati Rice
  • 1/2 cup Vegetable oil
  • 2 big onions
  • 240 grams tomato paste
  • 4-5 redball pepper (tatashe)
  • 4 medium-size tomatoes/ one can chopped tomatoes
  • 3 pieces Scotch bonnet pepper (Atarodo) or more if yours is not hot
  • 1 cup chicken/beef stock
  • 1 small seize ginger
  • 2 garlic cloves
  • 50 grams butter/margarine
  • 3-4 pieces bay leaves
  • 1 tablespoon curry
  • 1 tablespoon thyme
  • 8 cubes seasoning
  • 1 tablespoon salt 

    Instructions. 

  1. Place your cooking pot on medium heat, add the vegetable oil, the diced onions, the tomato paste, and bay leaves. Fry them together for about 2 minutes until they become translucent. (do not stop stirring to avoid burning)
  • Add your blended ingredients (Tomatoes, scotch bonnet pepper, garlic, onions, and red ball pepper) and stir well.
  • Allow to cook for about 5 minutes, stir well and go ahead to add your chicken/beef stock and stir well.
  • Add spices (curry, thyme, salt, seasoning, and margarine) Then cover to cook for 5 minutes.
  • Open and stir very well, then go ahead to add the washed rice, and stir well in the mixture.
  • Cover with foil paper, reduce the heat, and allow to cook for the first 20 minutes.
  • After 20 minutes, open and taste for salt, if it still requires more add, and cover to cook for another 20-25 minutes.
  • At this juncture, the rice should be soft and tender. Stir well to the bottom of the pot with a knife or turning stick ( I prefer knife, sometimes the turning stick breaks the rice in the process of turning)
  • Cover and increase the heat for about 5 minutes and allow the rice to burn for the authentic Jollof party taste.
  • Turn off the heat and turn again to the bottom of the pot.
  • Remove from the heat, your smoky party Jollof Rice is ready.
  • Enjoy while still warm with any chilled drink of your choice.

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