How to cook Nigerian Jollof Rice


How to cook Nigerian Jollof Rice

 

Ingredients

2 tins (400g) of tomato plum

1 big paprika pepper

1 red onion

1-2 scotch bonnet pepper

1 tsp. thyme

4 bay leaves

1 tsp. salt

2 tbsp. chicken bouillon powder

1 tbsp. curry powder

3 tbsp. tomato puree

2 cups chicken stock

2 tbsp. butter

4 cups of rice

1 sheet of foil paper

 

Preparation time 10-15 minutes. Cooking time 30-40 minutes

 

  1. Combine tomato plum, onion, paprika pepper and scotch bonnet pepper in blender. Blend until smooth.
  2. In a big enough pot, heat up some oil, about half a cup. Make sure in a well ventilated area.
  3. Fry the blended tomato mix in the oil. The oil has to be very hot so stand away when doing this.
  4. Add the spices and herbs
  5. Stir and cover pot to cook for 15 minutes
  6. Wash the rice with warm water and set aside
  7. Check the tomato stew, making sure its thickening nicely.
  8. Add tomato puree and stir it in. Cover pot to cook for another 5 minutes
  9. Now that the stew is well fried, add the washed rice and stir in evenly
  10. Next, pour in the chicken stock and stir it in. If needed add more salt or chicken bouillon.
  11. Cover the pot with a sheet of foil paper. This will allow the rice to cook to steam cook without needing to add any water.
  12. Lower the heat and cook for about 20 minutes or until cooked, checking regularly.
  13. Carefully remove the foil to check the rice is soft
  14. Add the butter and work it through the rice, cover the pot again with the foil and steam further until rice is cooked.
  15. If the rice burns at the bottom, do not worry because that also adds to the unique taste of Nigerian Jollof rice.

 

Suggestions

  • Watch the video of the BBQ Wings to see how to make your own chicken stock
  • You can always use store bought chicken stock or mix 2 tbsp. of chicken bouillon powder with 2 cups of hot water to use as a substitute of fresh chicken stock.
  • Try not to add water to the rice. If you need more stock, just mix the chicken bouillon with hot water.