Happy CANADA day guys.I hope you are making the best of the holiday. It’s a new month and the second half of the year, my birthday is in 30 days…; I hope you have many reasons to look forward to the rest of the month and year.My recipe for today is a very popular Nigerian rice dish called “jollof rice”.
I can’t believe that that it took me over a year to put up a recipe for jollof rice. I wonder where the phrase “jollof” came from…What I do know is that jollof rice is a very popular Nigerian dish and is always served at weddings, and many other events. I still remember going for parties as a child and savouring the nicely packed plate of jollof and occasionally hot bottle of coke. There was always something different about eating outside home even when the food wasn’t as tasty as that of my mother.
Anyway, as tasty as jollof rice can be, it does require some skill and attention to make. It took me quite a while to improve on my jollof rice recipe and I am still getting better at it. Making jollof rice is much more than just mixing tomato puree and rice; especially if you don’t want your dish overpowered by the sharp taste of tomato paste and fresh puree.However, as you cook it more often you will learn some tricks and skills during the process. My recipe is just a simple guide to help anyone who has never made this dish before
Anyway, enough talk for now. Enjoy the recipe:)
Recipe level: Hard
Preparation time: 20 minutes
Cook time: 1 hour
Total time: 1 hour 20 minutes
Meal type: Main dish/Side dish
Meal time: Lunch or Dinner
- 2 cups of rice
- 3-4 cups of chicken or beef stock or water
- 4 tablespoons of vegetable oil
- 5 large size tomatoes, cut into large chunks
- 4 tablespoons of tomato paste (optional)
- 1 large red bell pepper or tatashe
- 2 scotch bonnet/hot peppers, rinsed
- 2 onion bulbs,1 cut into chunks and the 2nd finely chopped
- 1 tablespoon of curry powder
- A dash of thyme
- 2 seasoning cubes, knorr or maggi
- 4 tablespoons of cooking oil, vegetable,canola, or coconut
- 2 garlic cloves
- small chunk of ginger
- Salt, to taste
- Pepper, to taste
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- In a blender, add a cup of water and blend the tomatoes, 1 onion bulb chunks, hot pepper, red bell pepper or tatashe, garlic and ginger till it forms a smooth puree.
- In a small sized saucepan; boil the tomato puree until the excess water dries up.
- Wash the rice properly in cold water; make about 3 rinses or until the water is clear. Drain and set aside in a bowl
- In a medium sized saucepan; heat up the oil and fry the diced onions for about 5 minutes. Then ddd the fresh tomato puree and fry for about 5 to 7 minutes mins; add the the tomato paste (if you are using), fry for another 5 minutes.
- Season the sauce with the curry, thyme, seasoning cubes,salt, and pepper. Fry for another 5 mins or until the oil is completely separated from the tomato sauce.
- Add the the washed rice and chicken/beef stock or water.Reduce the heat to the lowest level e.g 2 or 3. Stir properly and cover with a lid.
- Cook for about 40 to 50 minutes or until the rice becomes soft enough. (Please check the rice occasionally as you go to prevent burning, and add liquid and seasoning as needed)
- Serve with plantains, beef, chicken etc.