I am yet to find someone that doesn’t like Jollof Rice. I mean, what is there not to love? The name alone, ‘JOLLOF’ is one of the things that makes this dish really enticing. I won’t say much about this dish, I’ll only ask that you try making it and then and only then will you be convinced of its awesomeness. My recipe is pretty simple and it works every time. Check it out!
Prep Time: 25 mins. Cook time: 40 mins. Yield: 4-5 servings. Level: Easy.
- 4 cups rice
- 2 fresh tomatoes
- 4 red bell peppers (tatashe)
- 3 fresh peppers
- 3 table spoons tomato paste (canned tomato)
- 1 cooking spoon vegetable oil
- 2 medium onion bulbs
- 4 cloves garlic
- 1 teaspoon curry powder
- 1/2 teaspoon thyme
- 4 seasoning cubes
- 1/2 table spoon ground crayfish
- 1/2 teaspoon nutmeg
- 1/2 table spoon ground pepper
- 1/4 teaspoon white pepper
- 5 bay leaves (optional)
- Salt to taste
- Foil Paper
- Wash rice thoroughly, set aside.
- Blend fresh tomatoes, fresh pepper, garlic and one onion altogether using a blending machine till a smooth purée is formed. Add little water to make the blending process easy.
- Afterwards, heat up 2 cooking spoons of vegetable oil into the pot, chop remaining onion bulb, transfer to hot oil and sauté for 45 seconds until translucent.
- Next add tomato paste and leave to fry for another 5 minutes, stir occasionally.
- Next, transfer blended purée and leave to fry for about 5-10 minutes, stirring occasionally to prevent burning. You will know it is perfectly fried when the oil sits on top of the purée.
- Stir in 2 cups of chicken stock (or water if you don’t have chicken stock) into the pot.
- Next, add curry powder, thyme, seasoning cubes, ground paper, crayfish and salt to taste. Stir to combine all ingredients. Bring to a light simmer.
- Stir in rice, make sure the rice is fully coated with the sauce.
- Add nutmeg and white pepper and stir to combine
- Next gently slip in bay leaves into the rice.
- Cut out foil paper and use it to cover the rice before putting the lid of the pot.
- Note- Using the foil paper helps trap the steam inside the pot and this will make the rice become soft faster and will prevent it from getting soggy and meshed up. The grains will stand separately. It is not water that makes rice soft, it is steam. So you don’t need to add any more water.
- Cook for 15mins or until rice is perfectly cooked,
- Remove lid and foil paper when rice is cooked and stir thoroughly to combine all ingredients.
- Remove from heat and allow to cool down by covering pot halfway with the lid.
- You can serve Jollof rice with any meat or fish of your choice.