How To Make Nigerian Jollof Rice Recipes

JOLLOF RICE

Steps:

• In a blender, combine tomatoes, scotch bonnet pepper and onions; purée. Pour out half the purée into a bowl; set aside. Add the bell peppers to the purée remaining in the blender and pulse until smooth. Add to the mixture that was set aside and stir to combine.
• Heat vegetable oil in a large pot over medium heat. Add blended vegetables along with the salt, curry powder, ground chile pepper, garlic powder, onion powder, bay leaves, ginger and thyme. Bring mixture to a boil.
• Stir in the rice until well mixed, then reduce the heat to low.
• Cover pot and let cook until rice is al dente, about 45 minutes. Check after 30 minutes; if rice is sauce-logged, remove the lid to cook off the excess sauce. If rice seems dry, stir in 1 to 2 cups water. Allow the rice at the bottom of the pot to char a bit to infuse it with a smoky flavor.

HOW TO MAKE NIGERIAN JOLLOF RICE

Steps:

• Blend your tomatoes, red pepper, scotch bonnet peppers in a food processor or blender for about 45 seconds, make sure that everything is blended well.
• In a medium sized pot, heat your oil on medium-high heat. Once the oil is heated add the onions you set aside and fry just until they turn golden brown. Once the onions, have turned brown in color add the tomato paste and fry for 2-3 minutes. Then add the blended tomato mixture (reserve about ¼ cup and set aside) and fry the mixture with the onions and tomato paste for about 30 minutes. Make sure you stir consistently so that the tomato mixture does not burn.
• After 30 minutes, turn the heat down to medium, and add the chicken stock. Mix and add your seasonings (salt, curry powder, thyme, all purpose seasoning, and the Knorr stock cube). Continue to boil for 10 minutes.
• Add the parboiled rice** to the pot. Mix it very well with the tomato stew. At this point if you need to add water so that the rice is level with the tomato mixture/chicken stock go ahead and do so. Add the bay leaves, cover the pot, and cook on medium to low heat for 15-30 minutes.
• When the liquid has almost dried up add the remaining tomato stew**, cover, and let it cook for another 5-10 minutes heat until the liquid has completely dried up. Turn off the heat, mix thoroughly, and your Jollof Rice is ready to be eaten!

BEEF PARTY-STYLE JOLLOF RICE

Steps:

• Drizzle some oil on the peppers and Roast the bell peppers, tomatoes, onions, habanero pepper, and garlic in the oven 400F for 15 to 20 minutes. Leave to cool a bit, blend with the ginger, and set aside.
• Meanwhile, season beef with salt, black pepper, rosemary, curry powder, and seasoning powder. Set aside.
• Add one tablespoon oil in a pan, add the seasoned beef and bay leaves. Mix well and leave to cook for ten minutes.
• Add one cup of water to the boiling beef and leave to cook again for another 10 to 15 minutes or till the meat becomes tender. Remove the meat from pot and keep the stock separately.
• In the same pot, add the remaining oil and fry the beef on both sides till browned-about 2 to 3 minutes on each side. Remove from oil and set aside.
• Pour the sliced onions in the oil and cook till tender about 3 to 5 minutes.
• Add the tomato paste and fry well. About 3 to 5 minutes
• Add the blended sauce, curry powder, thyme, seasoning powder, salt, and black pepper. Cook for 5 minutes.
• Wash the rice until the water comes out clear and drain. Stir the rice with the sauce and add the stock and water.
• Cover the pot tightly with a foil paper and then with the lid. ook for 5 minutes on medium to high heat, then turn the heat down to low and cook for another 20 to 25 minutes.
• Uncover the pot and add stir in the beef. Serve hot.

NIGERIAN JOLLOF RICE RECIPE

Steps:

• First, Blend the bell peppers, plum tomatoes, scotch bonnet, and brown onion.
• Place a pot on heat, add oil into the pot, then add in half of the sliced red onions. Sautee the onions till they are fragrant and translucent. This should take about 2 minutes.
• Next, add in the tomato puree/tomato paste. Fry for 5-10 minutes till reduced in quantity and doesn't taste tart.Add in the blended peppers, curry powder, dried thyme, stock cubes, bay leaves, and salt. Fry till it is dark red and no longer raw. It will be reduced in quantity, thick and the oil floats to the top of the sauce. This takes about 10 - 15 minutes.
• Then add in the chicken broth, and boiling water. Stir, add in the washed rice. Cover the pot tightly and cook the rice on low heat till it's almost tender. (About 25 minutes).
• Add the remaining sliced red onion, salad tomato, and butter.Cover the pot and continue to steam the rice till it's tender.
• Stir the rice and take it off the heat.Serve and enjoy!