Jollof Rice is practically the most popular rice recipe in Nigeria. It is also over time a big party favorite, just like the Nigerian Fried Rice, as no festive gathering or event is complete without these duos. If you are a Nigerian or living in *Naija*, I’m sure you already know that. But if not, like you are new in Nigeria, then this is one meal that I will recommend to you who has never tasted a Nigerian dish.
Party Jollof is quite easy to prepare and if you can follow the basic recipe and the steps on this page, then you can never go wrong.
*RECIPE AND HOW TO COOK NIGERIAN PARTY JOLLOF*
I could bore you with stories of Nigerians and our love for OUR jollof rice and many more but not to worry, I won’t bore you with all that gist.
1. Desired Cup of Rice (2 cups)
2. 5 Tablespoon of Tomatoes Paste (very important).
3. 4 Whole Tomatoes.
4. 1Red Bell Pepper (Tatashe).
5. 2 Scotch Bonnets pepper (Atarodo).
6. 100ml Vegetables oil.
7. 600ml Meat or Chicken stock.
8. A medium-sized Onion (Sliced).
9. 1 tablespoonful ground crayfish (optional)
10. 1/2 Teaspoon Each of Thyme and Curry.
11. 2 small Bay leaves (optional)
12. 1 teaspoon salt to taste.
13. 1Stock Cube.
14. Water as needed.
DIRECTIONS FOR COOKING:
*Before cooking the Nigerian Jollof, you parboil the rice and set aside*. Cook and Fry / Grill your meat/ beef/ chicken or Turkey and set aside the broth or stock.
1. Blend the fresh tomatoes and peppers together, then dry out excess liquid by boiling in a pot for few minutes, but if you have tomato stew, you can skip this part. Then place a pot on heat, add some oil and chopped onions, fry a bit and then add the blended tomatoes and pepper mix, fry for about 10minutes and then add the tomato puree. Cook until the tomato loses its sour taste and the oil begins to rise to the top.
2. Now Scoop out about a quarter of the stew and set it aside for later use.
3. Add the meat or chicken stock to the pot and leave to boil on high heat for 5-10 minutes. Then add the thyme, curry, stock cubes, salt to taste and any other seasoning you like, and boil for another 3mins.
4. Add the parboiled rice and mix thoroughly, the liquid should be at the same level as the rice in the pot, you can add more water if the meat or chicken stock isn’t enough. Cover the pot and leave the Rice to cook on low to medium heat. High heat will burn the Rice before it is well cooked. *If you are using Bay leaves, just drop it on the Rice before covering the pot*.
5. When the liquid in the Rice is almost dried, add the ground crayfish ( this is optional). Add the remaining stew to the top (don’t touch the Rice), cover the pot and simmer until there is no more liquid in the Rice. Now mix thoroughly and your Nigerian Jollof Rice is Ready.
It can be served with Grilled / Fried Chicken, Beef, Fish, Moi Moi, Veggie and Prawn stir Fry, Fried plantain, Nigerian Salad.
Yummy right, now I am salivating for some Jollof Rice, well while I leave you to learn this, let me rush and get some Jollof Rice in my tummy 😉. I hope you enjoy reading it as much as I enjoyed writing it.