Jollof rice is one of Nigerian’s favorite and most populous delicacy, eaten almost everyday and served in every Nigerian party. It is also very popular in many other West African countries like, Ghana, Senegal and Gambia. This dish has become one of Africans main and best dish even outside the continent.
Red or coloured rice as some people I have met here in the U.K call it. It is widely accepted but most times, the one reason foreigners complain about is the hotness (too spicey) nature of it.
Then again, it depends on the person cooking it, if they like their food very hot and spicey. I for one like my Jollof rice very hot and spicey, it gives me great pleasure.
It is top of my most favorite meal list, always available in my fridge. The great aroma and colour draws me to it when ever I come across it in an African party, just can’t say no when offered a plate (hahaha). Above picture shows my typical plate of Jollof rice, spicey sauce, fried chicken and turkey to go with.
My typical ingredients used in preparing Jollof rice, though sometimes, I can play with left over ingredient in my kitchen but these are my main ones.
- A bowl of Basmati rice. (Use your preferred rice)
- A bunch of fresh tomatoes and 2 tins of plum tomato. (Blended)
- About 3 to 4 scotch bonnet (Ata rodo).
- Teaspoon of curry and tyme, half teaspoon of salt.
- I medium size tin tomato ( I prefer Gino tin tomato).
- Chopped big size onion or 2 medium size and piece of garlic.
- A small bowl of vegetable oil.
- A bowl of meat stock from your preferred type of meat.
- About 3 seasoning cubes (Knorr).
- 4 to 5 Pieces of Bayleaf.
- Heat up your vegetable oil on medium heat.
- Add in chopped onion and garlic, stir until slightly brown.
- Pour in blended tomato and pepper mix fry for 5-7 minutes.
- Add meat stock,seasoning cubes, tyme, bayleaf and curry. Cover to cook for 15 minutes.
- Add in washed rice, gently spreading all over the pot for proper mixture, reduce to medium heat. leave to cook for 13 minutes
- Taste, adjust for water and seasoning, gently create a space at the middle or both sides of the pot to check for burning.
- Add butter and onion for that distinct flavour (optional).
- Cook for 3 minutes.
- Check for rice texture, if cooked enough to your taste. Reduce to very low heat.
- Now stir thoroughly for good mixture then put off heat.
- Jollof rice is readyHow do you prepare yours, do let me know in the comment section. You can also try mine own way of cooking.