HOW TO PREPARE JOLLOF RICE

 HOW TO PREPARE PARTY JOLLOF RICE.

       Jollof rice is originated  from rice dishes eaten by the Wolof people of Senegal and Gambia, And this African dish has a staple  in most African homes/household now. The only difference is just the type of rice used in preparing it for example: Mostly parboiled rice is used here in Nigeria,while other countries love to prepare with basmati or jasmine Rice. I would prefer parboiled rice because of how mushy and too soft basmati or any other rice would look like after cooking if not careful.
        Jollof rice is that food you don't want to miss out in parties/ Nigeria owambes especially, I mean from the aroma down to its taste. And I am not going to lie jollof rice has been my favorite for decade now,I just love the feelings in my belly especially when I step down with a chilled drink. SATISFYINGGGGGGG......
               So let's get to business, I am going to be sharing with you easy steps on how to prepare party jollof rice for self,family and friends. Even your enemy is going to love this after cooking.lol

INGREDIENTS:

-6 Cups of rice
-1kilo chicken
-Meat (500mg)
-Tomato
-1 large onion
-1 Tin tomato 
-Thyme and curry (1/2 each)
-Bayleaf
-Ginger(optional)
-Maggi( 4cubes)
-Groundnut oil
-Salt
-Pepper
-Tatashe(add)


METHOD:

- Prepare the chicken and meat.Cut in moderate sizes before cooking,add sliced onions,salt and seasonings. Then fry the meat and chicken in hot groundnut oil until brown.
- Parboil your rice.(wash to remove surplus starch)
- (A) Blend tomato,pepper,tatashe and onions smoothly.
   (B)heat oil, add few sliced onions,bay leaf,tin tomato/tomato paste. Stir together for 1min and add the blended pepper,season with thyme and curry to make a rich and aromatic stew.
   (C)add water with the water
Used in preparing the chicken and meat(it gives a great taste and smell) in your stew,add the rice,salt and seasoning(maggi) to boil briskly for 5-10 minutes. Reduce heat and make sure to stir occasionally
-With the heat reduced,wait till water level is way reduced in the pot. Make sure to use wooden turner(stick/spoon) to continuously stir the rice to prevent it from sticking together and settling at bottom of pan, it aslo prevents it from burning at the bottom of the pot
-You can add a little water if the rice is still hard when cooked,(the color will be bright reddish when done/ready).
- Finally fry a little stew if blended pepper is still available,mix the proteins(chicken and meat) in the stew.


Food is ready to serve.......


Notes: its really a great idea in using the proteins water to make your jollof.
-To tell if your stew is done,you can tell with your oil above the stew while its cooking.
- its advisable to use wooden spoon or stick to stir instead of steel spoons,it breaks the rice while  stiring.

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