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. It is believed that Jollof rice meal started in Western Africa which is why most of the people in this part of the globe love this 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. What makes the Jollof delicious is the ingredients used which include tomatoes, tomato paste, salt, scotch bonnet pepper, spices, rice as well as onions. Jollof rice must comprise all the components otherwise it is not termed as one. There is a difference in the way the Nigerians and Ghanaian prepare their Jollof rice as the Ghanaian utilize basmati or jasmine rice while the Nigerians use the long-grain rice to make Jollof rice.
The Nigerians Jollof rice call for various ingredients which include 5 chopped tomatoes, 1 red pepper, groundnut oil about a quarter teaspoon, 3 tablespoon of tomato paste, 2 scotch bonnet pepper, 1 onion and two and 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. Using a pot, heat your groundnut oil using a medium-high heat. 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. You need to add your mixed tomato mixture and cook the mixture and tomato paste for about 30 minutes. Stir the mixture consistently to make sure that the tomato mixture does not burn. Minimize the temperatures of your heater after cooking for 30 minutes and then put the chicken stock into the pot. 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. You need to add water at this stage to ensure that the rice level and tomato mixture is maintained. Add the bay leaves, cover the pot and cook on low heat for about thirty minutes. When the liquid has almost dried off, you need to add the remaining tomato stew and cover and allow it to cook for another ten minutes until all the liquid has dried up. Put off the heater and prepare the table ready to serve the Jollof rice.
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