Nigerian Jollof rice is a party staple, much like Nigerian fried rice, because neither of these two foods are absent in a joyous gathering or occasion.
If you are a Nigerian or otherwise reside in “Naija” it is likely that you would have had this sumptuous meal at one time or the other. But if you’re new around here, this is one dish I’d suggest to anyone who hasn’t tried a Nigerian meal.
If you follow the fundamental recipe and these instructions, you can never go wrong making delicious Party Jollof rice.
INGREDIENTS
Rice
Bell peppers
Tomatoes
Brown onion
Red onion
Tomato puree
Vegetable oil
Curry powder
Dried Thyme
White pepper
Bay leaves
Scotch bonnet
Stock cubes
Chicken broth
Salt
Butter
COOKING DIRECTONS
First, blend the bell peppers, plum tomatoes, scotch bonnet, and brown onion.
Place a pot on heat, add oil into the pot, then add in sliced onions. Sautee the onions till they are fragrant and translucent. This should take about 2 minutes.
Next, add in the tomato puree/tomato paste. Fry for 5-10 minutes till reduced in quantity and doesn’t taste tart.
Add in the blended peppers, curry powder, dried thyme, stock cubes, bay leaves, and salt. Fry till it is dark red and no longer raw. It will be reduced in quantity, thick and the oil floats to the top of the sauce. This takes about 10 – 15 minutes.
Then add in the chicken broth, and boiling water. Stir, add in the washed rice. Cover the pot tightly and cook the rice on low heat till it’s almost tender. (About 25 minutes).
Add the remaining sliced red onion, sliced tomato, and butter.
Cover the pot and continue to steam the rice till it’s tender.
Stir the rice and take it off the heat.
Serve and enjoy!
Nigerian Jollof rice can be served with chicken, turkey or fried plantain.
