There Are Different Ways To Cook Jollof Rice But This Takes The Cake!
There are three main methods of cooking party jollof rice; the hob, firewood and the oven method. If you want party jollof, the hob is your best bet.
Jollof rice has several recipes, and they all depend on which country you’re from. There’s the Senegalese recipe which is the original jollof rice recipe. There’s also a Ghanaian version which is in no way similar to the Nigerian version (The jollof wars are still going on). And then we have the ultimate version….Yes! the Nigerian version ( no disrespect to the people of Ghana and Senegal)! And we’re going to tell you how to cook jollof rice the Naija way.
Its also tagged “party jollof rice” because let’s face it: home-cooked Jollof rice hardly ever tastes like rice served at parties. Party jollof rice is usually very authentic in taste. It is richer and far more delicious compared with the everyday hob method. That smoky flavour is everything and a slice of heaven.
How To Cook Jollof Rice Using This Technique
There are three main methods of cooking party jollof rice. They are:
- the hob technique
- firewood technique
- the oven technique
The hob and oven techniques are more common in these parts. But the hob is a better method for cooking party Jollof rice if that’s the flavour you’re gunning for.
A common concern raised about Party Jollof rice is “how to achieve the perfect reddy/orangey colour”. It’s simple….. “tomato paste”. Don’t blend too much tomato, to begin with. Just add lots of tomato paste, NOT enough to overpower the taste of your bell peppers though. Using too much tomato paste gives Jollof rice a sharp, raw tomato taste, bordering on sour.
Another mistake you don’t want to make is adding too much stew/water. It’s better to start off with a minimal amount and then add as you go; than be faced with the struggle of decanting secreted stew when you finally realize you’ve added too much. Half the time you’ll be paranoid and unnerved throughout the cooking process; you’re far more likely to end up with soggy Jollof rice in the end.
Always remember, “Jollof rice never thrives in a chaotic atmosphere.”
- 4 Cups Easy Cook Rice
- 3 Large/ 4 Medium Red Bell Peppers (Tatashe)
- 1/2 Can of Plum Tomatoes/ 2 Medium Size Tomatoes
- 11/2 Scotch Bonnet (Ata Rodo)
- 2 cups Beef or Chicken Stock
- 120g Tomato Paste
- 2 Onions
- 100ml /6 Tablespoons Cooking oil
- 2 Tablespoons Butter
- 1 Tablespoon Minced Ginger
- 1/2 Teaspoon Curry powder and Thyme
- 1/2 Teaspoon any seasoning of your choosing
- 3 Knorr Chicken cubes
- 2 Teaspoons White pepper
- 3 Bay Leaves
- 1 Medium Size Tomato for Garnishing
- Salt to Taste
- First blend the red bell peppers, tomatoes, scotch bonnet and 1 onion to a smooth paste and set aside.
- Add the cooking oil into a large pot, place on the hob on medium heat, add half sliced onion into it. Let it fry till fragrant.
- Add the blended pepper, tomato paste, knorr cubes, curry powder; one teaspoon white pepper, bay leaves, cover and let it fry till the oil begins to float to the top. This should take 15 to 20 minutes.
- While that’s frying, wash your rice thoroughly to rid it of starch and set aside.
- If you’re choosing to parboil your rice, parboil for 5-8 minutes with little water on low heat.
- The rice should still be very firm and not soft, wash with warm water and set aside.
- When oil floats to the top, add the chicken/ meat stock, cover and let it fry for a further 8-10 minutes.
- Now add the washed rice.
- (It’s better to transfer the rice into another big pot, then add the stew. This is so you can control the amount of stew that goes in to avoid over adding. Combine thoroughly, ensure the stew is only about a cm over the rice when combined, it’s better to start with little liquid and add as you go)
Further Cooking Directions
- When that’s fully combined, add the butter….the minced ginger, the remaining teaspoon of white pepper and combine.
- Cover and let it cook till the rice softens.
- Do stir every now and then with a WOODEN spoon; this prevents clumps and doesn’t break the rice up.
- Add little bits of stock or water as you go, be careful not to add too much. Jollof rice needs steam to cook and not water, don’t be alarmed if/when the rice begins to burn, it will definitely burn a little, this is what gives it the much loved smokey flavour.
- When the rice is soft enough, add the onion rings and sliced tomato and stir.
- Onions and tomatoes should be added just a couple of minutes before final doneness. Combine thoroughly.
- Switch off the heat and leave to steam with the residual heat for another minute or two; your Party Jollof Rice is ready.
Also read: Your perfect recipe to prepare Jollof rice!