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Jollof Rice is probably the most popular meal in Nigerian. There is hardly any party where jollof rice is not served. Unfortunately, it is also the type of meal whereby if you don’t pay full attention, it can easily go wrong. Care has to be taken to ensure that it is neither under-cooked nor over-cooked. it took me a while to get it right but I believe I am now as close to perfect as I can get. Follow the steps below and you should be able to cook jollof rice with the right texture.
The Recipe
Serves 6
Preparation time: 20 mins
Cooking time: 1 hour
Total duration: 1 hour 20 mins
Ingredients
5 cups of rice
Mixture of Tomato, Red Pepper, Red Scotch bonnets (ata rodo) and Onions
Vegetable Oil
Salt (3 tsp full)
Knorr Cubes (4 cubes)
Curry
Chicken Stock
Tomato Paste
Carrot (optional)
Green Peas (optional)
Directions
1. Blend the pepper mixture to a very smooth consistency.
2. Wash the rice and soak in hot water for about 10 minutes. Drain afterwards.
3. Oil the pan, heat and add the tomato paste followed with the blended pepper. Then add the chicken stock and season with salt, knorr cubes and curry. Cover and fry until well cooked (it is cooked when the top is no longer foaming).
4. Add some hot water and leave to boil.
5. Add the rice and bring to the boil. After about 5 minutes, add the carrot and green peas. Reduce the heat and leave to steam for about 40 minutes or until cooked to your desired textured.
Serve with your desired accompaniment and enjoy. I chose to have mine with chicken (click here for pepper chicken recipe) and fried plantain.
Tips:
To ensure that it steams well, you can cover with cling film before closing the pan.
Use as little water as possible so as not to overcook it and end up with soggy rice.
It is not compulsory to soak the rice. I choose to soak it because the rice will be slightly cooked and I won’t have to use lots of water. Instead of soaking, you can also per-boil.
Don’t forget to let me know your thoughts in the comment section below.
Enjoy!!!!!
