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. you cannot miss this meal in most of the ceremonies in Nigeria which is added taste by the soft African music. 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. Note that if your rice fails to include one of the ingredients mentioned above, then it is not close to being a Jollof rice. Nigerians utilize the long grain rice which has been parboiled, but there exists another version of preparing Jollof rice which includes the Ghanaian Jollof which use basmati or jasmine 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. All-purpose seasoning, salt, curry powder, bay leaves and water are other elements that are essential in making Jollof rice.
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. Put your chopped onion into the heated oil and let it boil until it achieves a golden brown color. You need to add your mixed tomato mixture and cook the mixture and tomato paste for about 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. You should mix and then add your seasoning and continue to boil for 30 minutes.
After cooking the items in the pot for 30 minutes, then add the parboiled rice to the pot and mix thoroughly with the tomato stew. At this point, add water and ensure that the level of the rice and tomato mixture are in line. Add the bay leaves, cover the pot and cook on low heat for about thirty minutes. 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. After cooking for ten minutes, you need to turn off the heating element and serve your Jollof rice.