HOW TO MAKE NATIVE JOLLOF RICE THE NIGERIAN WAY

INTRODUCTION

JOLLOF RICE — The Queen and identity of the West African delicacies. Though there are controversies on which West African country make the best JOLLOF rice.
As a mixed West African of Ghanaian and Nigerian origin, i have been privileged to enjoy varieties of West African jollof rice and I believe the Nigerian jollof rice stands out. Lol.
Follow the post as I show you how I mame my native jollof rice, the Nigerian way.

INGREDIENTS

1. Bouillon cube (star maggi 4)
2. Salt (a tablespoon)
3. Onions (1 large bulbs)
4. Fresh Red Bell Pepper (8 medium size)
5. Vegetable Oil (20cl)
6. Ground crayfish (100g)
7. Dried fish (as you desire)
8. Processed Tomato paste (100g)
9. Rice (300g - 400g)

PROCESSES

pre-cooking

1. Debone your fish, then pour boiled water on it.
   Drain the water after 3 minutes.
2. Per boil your rice
3. Blend your fresh red bell pepper
4. Chop your onions and open your processed tomatoes paste tins or sachet.

cooking

1. Put your clean and dry pot on a medium heat cooker.

2. Introduce your vegetable oil into the pot, then add your salt.

3. Add your chopped onions and your deboned fish and stir for 2 minutes.

4. Add your tomato paste and stir for 5 minutes, before adding your bouillon cube and crayfish.

5. Pour some volume of water, about 60cl, into the mixture and stir.

6. Cover your pot and allow the mixture to boil for 5 minutes

7. Introduce your per boiled rice into the mixture, stir and cover the pot. Allow the water to dry.

Bon appetite.

SERVE