Learn how to make Jollof Rice right from your kitchen. Wondering how to make appetizing Jollof Rice or simply put, how to prepare Jollof Rice? Get in here for Jollof Rice recipes step by step guide.
Jollof Rice is a tasty party option enjoyed by Nigerians from various tribes. Our Jollof Rice is cooked in tomato puree with scotch bonnet peppers and, of course, Vegetable oil, among other ingredients. Serve your Jollof rice with, roasted chicken, stir fry vegetables or Gizdodo.
Jollof rice is one of the most common dishes in Western Africa, consumed throughout the regions of Senegal, Gambia, Ghana, Nigeria Sierra Leone, Togo, Liberia, Mali, Ivory Coast, and Cameroon.
The Jollof Rice dish consists of rice, tomatoes and tomato paste, palm oil, onions, salt, spices (such as nutmeg, ginger, and cumin) and chili peppers; optional ingredients can be added such as vegetables, meats, or fish. Due to the tomato paste, the dish is mainly red in colour. The recipe differs from one region to another.
However, both Nigeria and Ghana have shown consistent competitiveness over the debate as to who can serve the dish the best. The debate has gone so far as to even having organized contest shows like the Jollof Festival in Washington, DC.
Here in this post, we will show hit to cook Nigerian Jollof Rice.
Here is how to make nigerian jollof rice at home.
- Cup of rice
- 2-3 cups of water
- 4 Scotch Bonnet Peppers
- 7 medium sized Roma Tomatoes (regular tomatoes)
- 1 teaspoon of dry pepper
- 1 teaspoon of curry powder
- 1 small can of tomato paste (tin tomato)
- 2 cooking spoons of Vegetable oil
- 3 seasoning cubes
- 1/4 teaspoon of Thyme
- 1 teaspoon of salt
- 4 medium onions
- 2 bay leaves
Don’t need stories? Check out fast lane, express instructions on how to cook Jollof Rice
- Wash the rice thoroughly.
- Blend tomatoes, pepper and 3 onions
- Chop 1 onion
- Heat up Vegetable Oil and pour the chopped onions in and fry. Pour in the can of tomato paste and fry.
- Pour in blended tomato and pepper mix into the pot and stir in. Add salt, dry pepper, curry, thyme, and seasoning cubes.
- Allow it to simmer on low heat for 3-5 minutes.
- Reduce the heat to the lowest level and pour in the washed rice, and add the bay leaves. Pour in the water and stir gently. Leave on low heat for 20 minutes or until the rice is soft (add water if need be during this process). Serve with your choice of delicious meat, like chicken or fish.
Preferred more detailed explanations? Read through well elaborated how to prepare Nigerian Jollof Rice guide below too.
- Blend the tomatoes, onions, tatashe (red bell pepper) and ata rodo (scotch bonnet/habanero pepper) to a smooth paste.
- Heat it in a pot to reduce the volume till you see small dots (bubbles) in the pepper. It is very important to achieve this, to boil out the water content.
- Pre-boil or Parboil the rice first. To do this, pour the rice unwashed into a pot with a lot of water. Let the rice come to a boil till you can see the creamy starch floating on top of the water and the rice has now the white colour of boiled rice. Taste the rice and make sure it is firm before taking it off the heat.
- Now pour cold water on to the just pe-cooked rice and leave for a while to stop the cooking process.
- While the rice is pre-cooking, fry the tomato sauce with vegetable or olive oil.
- To fry the tomato sauce, chop at least 1 onion and fry fairly. Once the onions are translucent, add the reduced pepper.
- Add curry powder and dried thyme in tablespoon increments to your taste, and taste every few minutes.
- Add the tomato paste. You don’t want to add the tomato paste at the beginning because it will thicken the reduced pepper and burn.
- After the tomatoes sauce is done. You can then add the pre-cooked or parboiled rice to the pot followed by beef stock, etc and then stir well.
- Cover the pot midway and watch the rice closely. Once it has absorbed the stock, then you cover the pot properly.
- After a few minutes, check the rice and stir for the sauce to mix well.
- Taste the rice for softness. You will have to add little stock if the rice is still too firm and cover for some time again.
- After your rice is soft enough, you can drop it off the heat. Hurray, your palatable, delectable Jollof Rice is done.