Smoky Nigerian Jollof Rice

Smoky Nigerian Jollof Rice
Smoky Nigerian Jollof Rice is a delicious meal with a deep reddish-orange color, rich taste and aroma. It is undoubtedly the most popular rice dish in Nigeria.

Any gathering without Smoky Nigerian Jollof Rice is considered incomplete, as it has won the hearts of Nigerians with it deliciousness.

Smoky Nigerian Jollof Rice is usually served at weddings, birthday parties, naming ceremonies and a host of other events and festive functions.

It is easy to make if you know the basis and that is what I'll be teaching you on this page. So relax, you can't go wrong with this Smoky Nigerian Jollof Rice recipe.

Below is a well detailed and easy recipe on how to make Smoky Nigerian Jollof Rice.

Smoky Nigerian Jollof Rice Ingredients:
• 2 cups long grain rice
• 1kg beef/chicken/turkey
• 600ml meat stock
• 5 tablespoonful tomato paste
• 4 big whole tomatoes
• 1 red bell pepper (tatashe)
• 2 scotch bonnet peppers (atarodo)
• 1 medium-sized onion
• 1 tablespoonful ground crayfish
• 2 small bay leaves (optional)
• ½ teaspoon thyme
• ½ teaspoon curry
• Salt to taste
• 1 stock cube
• 100ml vegetable oil

Smoky Nigerian Jollof Rice Preparation:
• Cook and fry/grill the meat and set aside the stock (water) for later use. Wash and slice the onions and keep aside.

• Pick, wash and place the rice in a medium sized pot (no need to do these, if you're using foreign rice). Add enough water to completely cover the rice and leave to boil.

• When the water starts boiling and the colour of the rice and water turns white, bring it down. It just needs to be parboiled not cooked.

• Now, pour some water into the pot and then turn the rice into a sieve. Transfer the parboiled rice into a bowl and rinse with more water then sieve and leave to drain.

• Grind or blend the peppers and tomatoes together, then boil in a pot until the water is almost dried up. If you have tomapep puree, skip this step.

• Next, heat up the vegetable oil and add the chopped onions, fry a bit and add the blended tomato mix then fry for 10 minutes and add the tomato paste.

• Fry on medium heat until the oil begins to rise to the top and the tomato loses its sour taste. Then scoop out a quarter of the stew and set aside for later use.

• Now, add the meat stock to the stew and leave to boil on high heat for 5-10 minutes. Then add salt to taste, the stock cube, thyme and curry and cook for about 5 minutes.

• Next, add the rice and mix gently, the liquid in the pot and the rice should be at the same level, so add more water if the meat stock is not enough.

• Put the bay leaves on top of the rice, then cover the pot and leave to cook on medium heat until the water is almost dried up. Then add the ground crayfish and the remaining stew to the top of the rice.

• Don't mix the rice at this point, just cover the pot and cook until there is no more water in the Rice. Then mix gently and leave the rice to burn at the bottom for a few minutes without opening the cover of the pot.

• That's it, your Smoky Nigerian Jollof Rice is Ready.

• Smoky Nigerian Jollof Rice can be served with fried chicken, peppered meats, asun, coleslaw, vegetable salad or moi moi. Enjoy!

• Please share and leave a comment below, and don't forget to give me feedback on how your Smoky Nigerian Jollof Rice turned out.

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