Jollof rice is one of the most popular dish in Nigeria and till today, people still argue on which is the best between Nigerian jollof and Ghana jollof in which the answer is not decided yet.But who cares about which is best when the taste is to die for.
Jollof rice can be made in different ways and different methods in any part of the world. I am going to share with you the easiest way to make this jollof rice, as well as the ingredients needed to make it.
I made this yummy delicacy months back, but till now I still have the feeling of how it taste in my head which left me craving for more each day lol.
If you are coming to Nigeria, probably on a vacation or business or what so ever, one of the dish you should try and would enjoy so much is jollof rice especially when paired with fried chicken or beef. People believe that the best day, time; and season to enjoy jollof rice the most is during festive periods like Christmas, new year eve and Easter.
#That being said, let’s quickly go over the basic and typical ingredients used in making Nigerian jollof.#
- Pepper purée ( combination of fresh tomatoes, scotch bonnet pepper, cayenne pepper and onions): 2 1/2 cups
- Tomato paste: 2 sachets
- Bay leaf (what’s a jollof rice without a bay leaf? Absolutely nothing because it’s the star ingredient.): 3 leaves
- Vegetable oil ( you can also choose to use olive oil or coconut oil): 1/2 & 1/4 cup
- onions (sliced): 1 medium bulb
- Seasoning: 2tbsp
- Salt: 2tbsp
- Curry: 1tsp
- Dry or fresh Thyme or rosemary: 1tsp
- Ginger and garlic powder: 1tsp
- Chicken stock: 1 1/2 cup
- Rice: 5 cups
- Any other spice or herbs of your choice
- Butter: 1/8 cup
#METHOD OF COOKING JOLLOF RICE TO SERVE 7 PEOPLE#
- Place a clean pot on fire
- Pour in the vegetable oil
- Add the sliced onion and sauté for few seconds
- Add the bay leaves
- Add the tomato paste and stir till it’s no longer sour
- Add the pepper purée and stir together
- Add curry, thyme, ginger, garlic and any spice or herbs of your choice, stir for few seconds
- Pour in your washed rice and stir till the sauce is generously combined with the rice
- Add your chicken stock and little water
- Stir and pre-cover with foil paper and the the pot lid
- Cook on low heat for 15 mins
- Open and stir after 15 mins taste it to check if it’s soft, if not cover it back for another 5-7 mins
- Then it’s ready.
What do you think about this post? Have you tried jollof rice before? What was your experience when you tried it? Let me know in the comment section. I hope you give this recipe a try, enjoy and see you in my next post.