Have you ever had a Jollof that have seven lives (elemimeje) haha? Grab a chair, relax, seat down and let me tell you a story, lol
There are different types of Jollof Rice- Normal day to day Jollof, Party Jollof, Naming Ceremony Jollof, Burial Jollof, Wedding Jollof etc. Some other West African Countries Ghana and Sierra Leone particularly like to make mouth about their jollof but Nigerian jollof is the original jollof and the best abeg.
The Party Jollof Rice, a smoky version, cooked over an open fire mostly firewood, layered with smoke, spice, is my favorite. It sometime taste burnt and very mouth watering, Ooh la la.
This is a very entertaining dish loved by many people and you can reduce or increase the spice level to your desire.
Ingredients (Please shop @zeezartfoods)
- 3 cups parboiled rice
- 3 medium-sized fresh tomatoes, chopped, OR a tin of tomatoes
- 2 large capsicum pepper
- 2 medium-sized onions
- 1/2 to 1 hot pepper (ata rodo)
- 2Knorr cubes
- 2 tablespoons tomato paste
- 2 teaspoon curry
- 2 teaspoon dried thyme
- 2 dried bay leaves
- 2 to 3 cups stock (vegetable, chicken, or beef)
- 3 Tablespoon Vegetable Oil
- Salt and Pepper to taste
- Extra: sliced onions, tomatoes
Directions
- In a blender, combine tomatoes, red capsicum peppers, chopped onions, and hot pepper.
- Pour mixture into a large pot/ pan and bring to the boil then turn down and let simmer, covered for 10 - 12 minutes
- In a large pan, heat oil and add the reduced tomato-pepper-scotch bonnet mixture. Season with a pinch of salt, Knorr cubes, stir-fry for 2 to 3 minutes, then add the bay leaves, curry powder and dried thyme and a pinch of pepper for 3 - 4 minutes on medium heat.
- Then add the tomato paste - stir for another 2 minutes and set on medium heat for 10 to 12 minutes till reduced by half, with the lid on. This is the stew that will determine how your jollof rice will taste,
- Add 2 cups of the stock and water to the cooked sauce and bring it to boil for 1 - 2 minutes.
- Add the parboiled rice stir, cover with a double piece of foil/baking or parchment paper and put a lid on the pan. Turn down the heat to steam and cook on low for about 30 minutes.
- Stir rice—taste and adjust as necessary
- If you like, add sliced onions, fresh tomatoes and the butter and stir through.
Enjoy your meal. Best served with chicken, meat, dodo and cold juice. Please invite me once done, I never turn down correct jollof rice.