The Best Nigerian Jollof Rice Recipe with pictures.
This Nigerian Jollof Rice is a must try in every home. If you have not tried eating or have not tasted Jollof rice before, my dear you are missing alot.
Jollof rice is a very simple recipe that is cooked in every Nigerian home. It can be prepared with ingredients in our home; you don't need to break a bank before you will be able to taste this delicious meal.
Nigeria Jollof is a quick meal that can be eaten anywhere, it is generally accepted in any place. It can be taken to schools by children, it can be eaten at work places(offices), it can be eaten also infact everywhere. Why I like this Jollof rice is because aslong as you know how to make Nigerian red tomato stew or you already have a refrigerated tomato stew, you are good to go.
Since we are in a fruit season, I would like you to add a lot of fresh fruits in your diet for healthy living. While they are in season, they will still be fresh and cheaper so utilize the opportunity and help yourself with them in your foods.
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Now let's get down to buisness
INGREDIENTS:
- GROUNDNUT OIL
- ONIONS (1BULB)
- FRESH GARLIC PASTE / POWDER SPICE
- CRAYFISH (GRINDED)
- SPICE: THYME, CURRY POWDER, CHICKEN SPICE, (ANY OTHER SPICE OF YOUR CHOICE)
- RICE
- CHICKEN/ BEEF
- TOMATO PASTE
- BLENDED TOMATO PUREE
- MAGGI, SALT, PEPPER,
- CARROT, GREEN PEAS, SWEET CORN
STEP BY STEP GUIDE
- Cut your vegetables in cubes: carrot, onions, green peas,
- BLEND your tomato's into puree and keep aside
- Parboil your rice, keep aside
- Cook your chicken or beef, season with maggi, salt, grinded pepper, thyme, curry and alittle onion. Keep aside
- Grind your crayfish and fresh pepper, keep aside
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Now let's get down to business
PROCEDURE:
- Bring a clean and dry cooking pot. Put on fire medium heat. Not too hot please
- When the oil is hot, add your onions, and fry you will know the onions is ok when the aroma start coming out. Onion have it own scent.
- Now add your boiled chicken / beef into your tomato mixture so the spice can enter inside the meat. Cover for 3minutes.
- Add your tomato paste and stir to unclog it and also, so it doesn't burn. To know when it is ok, you will start seeing your oil ontop of the tomato
- Add your blended tomato puree and turn. Allow to fry before adding your spices. I don't know if I'm the only one but I don't like adding my spices when my tomato has not fried yet. It gives me this bitter after taste at the back of my tongue.
- When tomato puree has fried, you can now add your spices, your thyme, curry powder, grinded crayfish, maggi, salt, fresh pepper, with any other cooking spice of your choice. Turn and allow to fry to form small tomato stew.
- Add a little water into the mixture to avoid burning because of the crayfish.
- The aroma of the food should have start coming out and scenting everywhere in the house.
- Add your stock (meat)water into your stew enough to cook your parboiled rice .
- Add your rice inside and turn. Pls turn once to avoid burning of your food and pls that once, turn it very well for proper mixing so the ingredients won't pack in one side of the food.
- Cover and allow to cook. You will know the food is ok when the water dries. Pls taste before you carry it down. If strong, add extra water. If soft carry down and turn properly. Your Jollof rice is ready
- Now add your diced vegetables inside. Your sweet corn, carrot, green pea. For that wonderful colour effect.
- Viola babies, look what we have here.
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