This Party Jollof rice is also easy to make and if you follow the basic recipe and the steps on this page , you can never go wrong .
I also have to admit that it could be very challenging for newbies, but no worries at all,'cos below this page, you'll find Tips andAnswers to some Frequently Asked Questions about the Nigerian Jollof Rice (especially the party style Jollof rice) . And hope you find it useful. So here's the recipe ...Enjoy☺
Nigerian Jollof Rice Ingredients:
*2 cups (approx. 500 grams)Precooked long grain rice
*5 Tablespoonful tomato paste(very important)
*4 whole tomatoes
*1 red bell pepper (tatashe)
*2 scotch bonnets peppers/atarodo
*100ml vegetable oil
*About 600ml Meat or Chicken stock
*A small onion (sliced)
*1 tablespoonful ground crayfish(optional)
*½ teaspoon each of Thyme and curry
* 2 small Bay leaves (optional)
*1 teaspoon salt to taste
*1 stock cube
*Water, as needed
Cooking Directions for Nigerian Jollof Rice:
<<Before cooking Nigerian Jollof Rice>>
*Parboil(precook) the Rice and set aside..click here to learn how to parboil Rice.
TIP: Parboiling the rice, helps to start the cooking process and gets rid of the excess starch in the rice, that usually makes the rice grains to clump together (a.k.a Soggy rice).
*Cook and fry/grill your meat ( beef/chicken/turkey )... and set aside the broth or stock.
Now to cook the Nigerian Jollof Rice:
*First, prepare a small stew or sauce .
Do this by blending the fresh tomatoes and peppers together;then dry out excess liquid by boiling in a pot for few minutes. ..if you already have tomato stew, you can skip this step.
Then, Place a pot on heat, add some oil, add chopped onions, fry a bit and then add the blended tomatoes & pepper mix, fry for about 10 minutes and then add the tomato puree.
Cook until the tomato loses its sour taste and the oil begin to rise to the top.
Tip: The use of the concentrated tomato paste is IMPORTANT if you want to get that deep reddish-orange color and taste of the party jollof rice.
*Now Scoop out about a quarter of the stew and set it aside for later use.
*Add the meat or chicken stock to the pot and leave to boil on high heat for 5-10 minutes. Then add the thyme, curry, stock cubes,salt to taste... and any other seasoning you like, and boil for 5 minutes.
TIP: This is another important step in cooking Nigerian Jollof Rice. If the stock isn't hot enough before adding the precooked(parboiled) Rice, the rice will soak up the cold water, become soggy and even get burnt before it is done..Eeeww, we don't want that right?
* Next, add the Rice and mix thoroughly; the liquid in the pot should be at the same level as the rice in the pot...you can add more water if the meat or chicken stock isn't enough.
Cover the pot and leave the rice to cook on low to medium heat. High heat will burn the rice before it is well cooked.
If you're using bay leaves, just drop it on the rice before covering the pot.
*When the liquid in the rice is almost dried, add the ground crayfish (this is optional) and the remaining stew to the top (don't touch the rice)...cover the pot and simmer until there is no more liquid in the Rice...Now mix thoroughly ... and your Nigerian Jollof Rice is Ready.
TIP: If you are aiming for the party style jollof rice with that smoky flavor that gives the party jollof rice its distinctive taste, then go a step further and leave the rice to burn ''A LITTLE'' at the bottom(don't worry it doesn't make you a bad cook) ☺
I actually don't like burning food, but that is the sure way to get that '' smoky Party rice taste'' if you're not cooking with firewood (but please don't make it a habit , except you are using a non-stick pot ☺)
Now, serve and Enjoy...and beg someone to scrub the pot later☺
Nigerian Jollof Rice can be served with , grilled/fried chicken, beef, fish, Moi moi, Veggie&prawn stir fry, Nigerian Salad and also topped up with stew (Obe ata dindin or Nigerian beef stewand Chicken stew).