Jollof rice is a western African dish which is a stable food for most of the people who live in this part of the world. Many individuals in West Africa have grown up eating Jollof rice which makes them appreciate the meal and identify themselves with this delicious food. most of the parties in Nigeria include Jollof as part of their celebration, and you will get a chance to enjoy the music together with the food. You will get various recipe and methods of cooking Jollof rice. It is cooked by using rice, tomatoes, onions, salt, scotch bonnet pepper, tomato paste, and spices. Your Jollof rice should have all the ingredients to be considered Jollof rice. The long grain rice is commonly used by the Nigerians which differ from the Ghanaian which employs basmati or jasmine rice.
The ingredients required to make Nigerian Jollof rice include five medium-sized tomatoes which are chopped, one red bell pepper, one onion, two scotch bonnet pepper, a quarter of groundnut oil, three tablespoons of tomato paste and two and a half cups of chicken stock. Other ingredients are salt, curry powder, thyme, all-purpose seasoning, bay leaves and water.
You are required first to combine the tomatoes, red pepper, and scotch bonnet pepper in a food processor or a blender for a period of not less than 45 minutes and ensure that has mix entirely. Heat your oil in a medium-high heat using a medium-sized pot. When the oil is heated as required, you need to add your onions and fry until they turn golden brown. After that you are supposed to add tomato paste and cook for about three minutes. Put your blended tomato mixture into the pot that contains heated oil and onions and fries them for not less than 30 minutes. You are supposed to stir the mixture in the pot continuously as this will help in preventing the tomato paste from spoiling after excessive burning. After 30 minutes are over, you need to reduce the heat to medium and add the chicken stock. Mix the content in the pot carefully and then introduce the seasoning and proceed with the boiling for another 30 minutes.
Introduce the parboiled rice to the pot and mix well with the tomato stew. Add water at this level of cooking and remember to check on the level of tomato mixture and the rice mixture to avoid mistakes in your preparations. Introduce the bay leaves, cover the pot and allow it to cook for about thirty minutes using medium heat. After the liquid has started to dry off, add the rest of tomato stew and cover the pot to wait for it to cook for about ten minutes for all the liquid to dry up. Put off the heater and prepare the table ready to serve the Jollof rice.