Jollof rice is a western African dish which is a stable food for most of the people who live in this part of the world. Most of the Western African embrace the meal as their invention which makes them have pride in Jollof rice. Jollof rice is prepared at homes and at parties where you can get it in plenty. It is imperative to understand that there exist many methods on how to prepare Jollof rice. It is cooked by using rice, tomatoes, onions, salt, scotch bonnet pepper, tomato paste, and spices. Your Jollof rice should have all the ingredients to be considered Jollof rice. There is a difference in the way the Nigerians and Ghanaian prepare their Jollof rice as the Ghanaian utilize basmati or jasmine rice while the Nigerians use the long-grain rice to make Jollof rice.
The ingredients required to make Nigerian Jollof rice include five medium-sized tomatoes which are chopped, one red bell pepper, one onion, two scotch bonnet pepper, a quarter of groundnut oil, three tablespoons of tomato paste and two and a half cups of chicken stock. Other ingredients are salt, curry powder, thyme, all-purpose seasoning, bay leaves and water.
You are required first to combine the tomatoes, red pepper, and scotch bonnet pepper in a food processor or a blender for a period of not less than 45 minutes and ensure that has mix entirely. Using a pot, heat your groundnut oil using a medium-high heat. Introduce the onions in the heated oil and allow it to fry to golden brown color. Add the blended tomato mixture and fry the mixture with the onions and tomato paste for 30 minutes. Stir the mixture consistently to make sure that the tomato mixture does not burn. You are should add your chicken stock into the mixture in the pot after it has cooked for 30 minutes and after the heat has been set to medium. You should mix and then add your seasoning and continue to boil for 30 minutes.
After cooking the items in the pot for 30 minutes, then add the parboiled rice to the pot and mix thoroughly with the tomato stew. You need to add water at this stage to ensure that the rice level and tomato mixture is maintained. Add the bay leaves, cover the pot and cook on low heat for about thirty minutes. After the liquid has started to dry off, add the rest of tomato stew and cover the pot to wait for it to cook for about ten minutes for all the liquid to dry up. Put off the heater and prepare the table ready to serve the Jollof rice.