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.