NIGERIAN JOLLOF RICE.
The Nigerian jollof rice is in resemblance to the wolof rice of Senegal and the America jambalaya. But this recipe is by all standard and beyond reasonable doubt one of the prides of Nigeria. Any party without jollof rice in Nigeria is no party at all. To cap it all, jollof rice is more tastier and flavourful when some part is burnt. The smoky flavour infused to the rice just gives it a boost from great to perfect. Enough of all that bragging. Keep calm and learn how to cook the best jollof rice ever.
PREPTIME: 20 mins COOKTIME: 30 mins SERVE: 4 people.
INGREDIENTS
3 cups of long grain rice.
1 cup pureed tomatoes and pepper.
500 grams of Beef or chicken wings.
4 cubes of knorr seasoning.
3 bay leaves.
1 teaspoon ground ginger (optional).
Half teaspoon crushed garlic (optional).
3 tablespoons of tomato paste.
1 tablespoon of curry powder.
Half tablespoon of thyme.
Half cup of sunflower oil.
1 full tablespoon of butter.
1 large size onion (diced).
Salt to taste
BEFORE COOKING......
Wash the rice trice in cold water or until the water comes out clean, pour inside a sieve and set aside.
in a pot, pour in the meat or chicken wings, add two stock cubes, a small portion of the diced onion, some part of the curry and thyme and salt to taste. Add half cup of of water and let it come to a boil for 15 minutes on medium heat. After boiling, separate the meat from the liquid stock and set aside as the liquid is one the core condiment for this recipe.
COOKING.....
1. Set a pot on a fire (possibly a dutch oven). Pour in the oil. Allow to heat up for few second and add the diced onion, garlic, ginger tomato paste and stir.
2. After stirring for a minute, add the tomatoes and pepper puree, remaining seasoning cubes, curry powder, thyme and bay leaves. Add a little and cover to let it stew up for 5 minutes.
3. By this time, add the meat stock and a cup of water or more depending on the quantity of the meat stock. Close and let it come to a rolling boil.
4. Immediately it starts boiling, pour in the washed rice and make sure the liquid is two inches above the rice. Close the properly with the lid or even close first with foil paper before using the lid. This will not only conserve heat in the pot, but also give the rice a good and quick cook with just little water. Allow to cook for 15 minutes.
5. After fifteen minutes, taste for softeness and for salt. If the rice is soft to your taste, you can go ahead and add the butter, wait for the water dry out completely then stir. The butter increase the taste and flavour of the jollof rice. Remove from heat and let it cool a bit before serving.
VARIATIONS
You can brighten up your jollof rice by add vegetables like sweet peas, diced carrot, scallons e.t.c. Serve with grilled chicken, dodo, moin moin or coleslaw.
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