Easiest Way to Cook Delicious Jollof Rice

Jollof Rice. Jollof rice is a very common dish prepared in many African countries and each recipe differs I specifically prepare the Nigerian party jollof rice which I still feel is one of the best recipes out there. "We don't say a dish is spicy — we say it has pepper." Yewande Komolafe is a recipe writer who grew up in Lagos and found herself searching for the heat and. Nigerian Jollof Rice or Jellof rice is a rich and incredibly tasty west African one-pot Meal. When cooking Jellof rice, building a flavor base is very important.

Jollof Rice Classic Nigerian Jollof Rice. by: Kitchen Butterfly. The Nigerian rice recipe discussed here is the classic Nigerian Jollof Rice prepared at parties. This is the most popular Nigerian rice recipe. You can cook Jollof Rice using 10 ingredients and 7 steps. Here is how you cook it.

Ingredients of Jollof Rice

  1. It's 4 cups of uncooked long-grain rice (not basmati).
  2. It's 5-6 cups of stock (vegetable, chicken, or beef) or water, divided.
  3. It's of Tomato.
  4. Prepare 4 of large red bell peppers.
  5. It's 3 of medium-sized red onions (1 sliced thinly, 2 roughly chopped), divided.
  6. Prepare 1/3 cup of oil (vegetable/ canola/coconut, not olive oil).
  7. Prepare 3 tablespoons of tomato paste.
  8. You need 2 teaspoons of curry powder.
  9. It's 1 teaspoon of (heaping) dried thyme.
  10. Prepare of Salt.

This is why you will always see it in parties. The Nigerian jollof rice is made with parboiled rice. The Nigerian jollof rice is often served as a side dish for meats or fish. Often, the chicken or other kind of meat is already included in the dish.

Jollof Rice instructions

  1. Rinse the rice to get rid of some starch then parboil: Bring the rice to a boil with 2 cups of the stock (or water) then cook on medium heat, covered, about 12 to 15 minutes. Rice will still be hard, a bit "white" (not translucent) and only partly cooked. Remove from the heat and set aside..
  2. In a blender, combine tomatoes, red poblano (or bell) peppers, chopped onions, and chile pepper; blend till smooth, about a minute or two. You should have roughly 4 cups of blended mix..
  3. In a large pan, heat oil and add sliced onion. Season with a pinch of salt, stir-fry for a minute or two, then add the tomato paste, curry powder, dried thyme and bay leaves. Stir for another 2 minutes. Add the blended tomato-pepper-chile mixture, stir, and set on medium heat for 10 to 12 minutes so the mix cooks and the raw taste of the tomatoes is gone..
  4. Add 2 cups of the stock to the cooked tomato sauce, 1 teaspoon of butter, and then add the parboiled rice. Stir, cover with a double piece of foil/ baking or parchment paper and put a lid on the pan. This will seal in the steam and lock in the flavour. Cook on low heat for 15 minutes. Stir again, adjust seasoning to taste, then add the remaining 1 cup of stock..
  5. Stir, cover with foil/ baking or parchment paper and let cook for another 15 to 20 minutes, stirring every 10 minutes or so to prevent burning and till the rice is cooked and the grains are separate..
  6. When it’s cooked, turn off cooker..
  7. Serve with chicken.

Adapted by The New York TImes. The chef Tunde Wey is based in New Orleans, but he was born in Nigeria, where jollof rice is a well-loved dish. Ghanaian Jollof Rice By Tei Hammond. Add the rice, mixed vegetables, and water. Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid.

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