Smoky Nigerian Party Jollof Rice

     

Okay, so I was a bit confused as to what my first post in this section should be, but it didn't take long to decide because this food item is practically everywhere. (it's probably what you are eating now) - Rice.

Rice is non arguably a primary staple food throughout many countries all over the world. It’s also the most important grain consumed by humans with regards to nutrition. It would be rare to find a kitchen where there isn't at least one kind of rice in the pantry. 

This grain can be made into various  forms for consumption ranging from main dishes to puddings and savoury dishes.It can also be made into liquid and flour forms. 

There are hundreds of recipes for the preparation of rice from all parts of the world but being the original Naija girl that I am, I would be dedicating this post to the undisputed award winning party food in this part of the world- Jollof Rice

But truly what's a party without party jollof rice???

Nigerian Party Jollof Rice

I remember how my sister and I would always be puzzled as to what caused the difference between the taste of our  jollof rice and party jollof rice. Make no mistake, those two are not the same and their meaning can be inferred from their tags. Party Jollof rice tends to be much more delicious with the added smokey burnt flavour. 

Have you also been wonderng how to get that party jollof taste, well here it is:

Ingredients:

4 cups, Rice

3 Large/ 4 Medium Red Bell Pepper (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

 Bay Leaves

1 Medium Size Tomato for Garnishing

Salt to Taste

Preparation:

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 medium heat, add half sliced onion into it and let it fry till fragrant. 

Add the blended pepper, tomato paste, seasoning cubes, curry powder, bay leaves, cover and let it fry till 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. 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. After this, add the butter and minced ginger.

Cover and 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. When the rice is soft enough, add the onion rings. and sliced tomato and stir. 

Switch off the heat and leave to steam for one or two minutes. Boom.... Our Nigerian style party jollof rice is ready. 
It can be served with fried plantain, chicken or beef along with some salad on the side!


"The key to the delicious taste of the party jollof is its simplicity. Even though this is done to cut down budget at parties, if you want to replicate this meal, you've got to keep it in mind. And believe me if you want that smoky flavour, you don't need to fret when it burns a little, that's where the flavour comes from"

Drop any questions you might have in the comment section below and also tell us how well the recipe worked for you!

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