Party Jollof rice recipe | Nigerian Jollof Rice
the adulterated version make it the Nigerian party Jollof rice no not today I'm not here to argue about who makes the perfect Jollof rice.
There is no Nigerian party that Jollof rice is found wanting unless if it was deliberate.
I wrote this poem for Jollof rice year's back;
Queen Jollof!
How pleasing for nature to have blessed us with you,
It's a delight to always have you in our bellies.
When we're talking about Jollof, we mean
the unadulterated version
the smoky version,
the one that calls for attention in every
nook and cranny.
The party Jollof Chai!
Queen Jollof! Queen Jollof!! Queen Jollof!!!
Should we talk about the uniqueness of the sizzles when ONIONS comes in contact with the HOT OIL to the stirring in of fresh blend of TOMATOES, RODO, TATASHE etc and the freshness when Tomato paste is introduced to the addition of aromatic spices CURRY, THYME, BAY LEAF, GARLIC, SALT, SEASONING, GINGER, WHITE PEPPER etc. To the addition of the star of the dish THE RICE. That is what I call perfection, I think I've stylishly introduced the ingredients or what I call knights 🤣.
TD's Jollof Rice Tips:
👈 There is nothing like Jollof rice without plenty of tomato paste and a perfect pepper mix.
👈 You see the idea of using only thyme, curry and bay leaves only is a no-no the new age cooking is all about taking meals to a whole new level.
👈 The choice of rice is another thing that gets many worried as you know rice defer in many places, we majorly use Long grain rice, short grain rice or basmati rice. They all work for Jollof rice but I will advise when making your party Jollof rice make use of Long grain rice or Basmati.
👈 Some secret spices I've observed that actually amplifies Jollof rice are: Ginger, Garlic, White pepper, Nutmeg preferably the fresh one, Yellow scotch bonnet peppers, Stock, Butter, Crayfish and Celery.
All these tips can't be overemphasized I hope you get that ?😀
FACT: Every 22nd of August around the world is marked as World Jollof Rice Day!
Now let's get this started 😀
PROCEDURES / STEPS:
A whole lot of steps are involved in making jollof rice. Firstly, prepare the stew base which is the basic and most important when making jollof rice.
Step 1: Add oil and margarine to a pot, toss in onions ,garlic and ginger. Stir occasionally to avoid burning.
TD's Tip: The margarine can be added either at the beginning or the end of the cooking it can be done in either ways.
Step 2: Add in the tomato paste and stir fry till it's redness has been released to the oil. Now add pepper mix, seasoning and condiments( thyme, curry, bay leaves etc. )let it continue cooking on a medium heat.
TD's Tip: At this point, School of thought 1 prefer stir in the washed or perboiled rice to the stew base while School of thought 2 prefer adding in water bring to a rolling boil and then add in the rice.
Step 3: Add in the rice, stock and then seal the heat by covering and let it cook.
TD's Tip: Bear in mind when seasoning the stew base to do it carefully cause of the stock which also contains it's own flavor.
Step 4: Check rice for doneness then SEAL the pot further with foil paper etc. To activate the burn of the rice this infuses the party flavor into it and makes the Jollof taste exceptional at this point your neighbors should already know something is happening in your kitchen 🤣.
TD's Tip: At this point you can adjust the seasoning and garnish with your preferred veggies. Some school of thought disagree with the use of veggies (carrots, peas, green bell peppers etc.) in Jollof rice now let me give my two kobo on the issue if you are making party Jollof rice let it be clear and if you are making garnished Jollof rice let people understand. Some also disagree with the use of fresh onions and tomatoes to garnish see its a choice do as you please just don't over do it.
Step 5: Check on the rice and stir continuously with a wooden spatula. Your rice should have a bright red color serve with either meat, chicken, turkey, fish, egg, salad or moimoi (bean pudding).
Enjoy!
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