HOW TO COOK JOLLOF RICE

HOW TO COOK JOLLOF RICE

Jollof rice is more than food in Nigeria. It's the dish that settle argument at pastries, the one your aunties will judge you with, and the first meal most students try to learn.

In this Post I will show you step-by-step how to cook Nigerian jollof rice the easy way.

INGREDIENTS FOR NIGERIAN JOLLOF RICE  

For the rice

1. Parboiled rice
2. Mama Gold
3. Uncle Ben's or Royal stallion

For the jollof stew Base 

1. Vegetable oil
2. Red bell peppers/Tatashe
3. Scotch bonnet pepper/Ata rodo
4. Onions -1 for blending,1 for slicing
5. Tomato paste

Seasoning & spices 

1. Curry powder
2. Dried thyme
3. Seasoning cubes -knorr or Maggi 
4. Salt to taste
5. White pepper, optional

For cooking Liquid

1. Chicken or beef stock

TIP : use the water from boiling your meat/chicken for better taste. No stock? Use water + extra cubes 

For protein & color (optional but recommended)

1. Chicken,Tuckey, or beef, cut into pieces
2. Sweet corn
3. Green peas
4. Bay leaves, optional for aroma

STEP-BY-STEP METHOD FOR BEGINNERS  

STEP 1. Blend and fry the stew Base - this is everything

1. Blend tatashe, pepper, and onion with little water it should be smooth, not watering.
2. Put pot on fire. pour your oil. Heat it for 1 min.
3. Add sliced onions. Fry for 2 mins. Till soft.
4. Add tomato paste. Fry for 5 mins. It removes the tin taste.
5. Pour in blended pepper. Fry 15-20 mins on medium heat till oil floats on top. Water must dey. If you rush this your jollof Will be sour.

STEP 2. Swanson the Stew 

Add curry, thyme, seasoning cubes, salt white pepper. Stir 1 min. Add bay leaves if you have. The stew should be thick and dark red.

STEP 3. Add stock, Not water 

Pour hot chicken stock into the stew. Taste it. It should be a little salty. Rice will absorb the salt. Let it boil for 2 min. No stock? Use water + extra cubes.

STEP 4. Add Rice - The beginners trick 

1. Rinse rice once to remove dust. Don't wash too much or you'll lose flavor.
2. Pour rice into boiling stew. Stir ONCE gently from bottom to top.
3. Water level should be 1 knuckle above rice. Too much water Will lead to soggy rice.

STEP 5. Cook on low Heat - The secret

1. Cover pot tight with foil + lid. This traps steam.
2. Reduce heat to LOWEST. Cook 25 - 30 mins. DO NOT open pot. DO NOT stir.
3. Low heat = rice cooks evenly. High heat = burnt bottom.

STEP 6. Check and finish 

After 25 mins, open pot. If rice is soft and water is dry, it's done. If water remains, cover and cook 5 mins more.                                                                                       Add peas + corn + shredded chicken. Mix gently. Cover 3 min on low Heat.

STEP 7. Serve Hot

Fluff with fork, not spoon. Serve with freid chicken, plantain, coleslaw. Party Jollof is ready.

BEGINNER MISTAKE TO AVOID

1. Not frying pepper well = raw tomato taste + running stomach.
2. Stirring too much = broken, stocky rice.
3.  High heat = burn bottom, hard top.
4. Wrong rice = use only parboiled long grain. Local rice needs different water.

CONCLUSION/END 

Jollof rice is not hard. The secret is : fry your pepper well + use low heat + don't open the pot. Master that you're a chef already.