How to cook Nigerian Jollof Rice
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
- Combine tomato plum, onion, paprika pepper and scotch bonnet pepper in blender. Blend until smooth.
- In a big enough pot, heat up some oil, about half a cup. Make sure in a well ventilated area.
- Fry the blended tomato mix in the oil. The oil has to be very hot so stand away when doing this.
- Add the spices and herbs
- Stir and cover pot to cook for 15 minutes
- Wash the rice with warm water and set aside
- Check the tomato stew, making sure its thickening nicely.
- Add tomato puree and stir it in. Cover pot to cook for another 5 minutes
- Now that the stew is well fried, add the washed rice and stir in evenly
- Next, pour in the chicken stock and stir it in. If needed add more salt or chicken bouillon.
- 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.
- Lower the heat and cook for about 20 minutes or until cooked, checking regularly.
- Carefully remove the foil to check the rice is soft
- Add the butter and work it through the rice, cover the pot again with the foil and steam further until rice is cooked.
- If the rice burns at the bottom, do not worry because that also adds to the unique taste of Nigerian Jollof rice.
- 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.