How To Cook Nigerian Jollof Rice
Apologies for the typo error!! I meant to write Vegetable oil.
Ingredients
1. Vegetables oil
2. Tomato paste (derica) (x4 scoops)
3. Salt
4. All purpose Jumbo Seasoning (to taste)
5. Knorr Maggi - 10Cubes (maggi to Taste)
6. Canned tomatoes (x12)
7. Fresh pepper (Chilli Pepper) (x8)
8. Bell pepper (Tatashe) (x4
9. Onions (x3)
10. Rice
Preparation:
Prepare the tomato stew:
Step 1: Blend ingredients 6-9 OPTIONAL (leave to boil for aprx 15-20 mins until water is dry)
Step 2: Wash the rice & drain the water using a sieve. You can use any white rice you prefer.
Cooking:
Step 1: Set your cooker to low heat - preheat the pot, add vegetable oil, add tomato paste(derica) and leave to fry for aprx 2mins.
Step 2: Add your blended mixture from Step 1 - Preparation. Add Maggi, salt, all purpose seasoning (jumbo) to taste. Leave to cook for another 15-20 mins.
Step 3: Add the drained rice . The quantity of water is dependant on quantity of rice .i.e. the water should be the same level of the rice. This is to ensure that all the water dries up by the time the rice is cooked.
Step 4: Cover the pot and leave to cook on low to medium heat for aprx 20 mins. This way the rice does not burn before the water dries up.
Step 5:
Add sliced onions, then cover pot with foiled paper before covering with the pot lid, cook on low heat. The foil paper is used when the rice is moist, the paper is then used as a method of steaming so that less water will be required and the rice will simply steam cook from that point. Check at 10 minutes interval until rice is cooked (taste to confirm).
As seen in the video - Perfect Jollof Rice, the grains should be full separated and not mushed/mashed together (refer to final minutes of the video for example).
Serve whilst hot with fried plantain, Nigerian moi moi, salad, coleslaw or whatever your choice.
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