HOW TO MAKE JOLLOF RICE

 

1. Prepare the Rice:

   • Rinse the rice under cold water until the water runs clear. This helps to remove excess starch. Drain and set aside.

2. Cook the Aromatics:

   • Heat vegetable oil in a large pot over medium heat.

   • Add the chopped onion and cook until it's soft and translucent.

   • Add the minced garlic and grated ginger and cook for another 1-2 minutes until fragrant.

3. Add the Vegetables and Tomato Base:

   • Add the chopped red and green bell peppers and cook for a few minutes until they begin to soften.

   • Add the chopped tomatoes, crushed tomatoes or tomato sauce, and tomato paste. Stir to combine.

   • Let the mixture cook for about 10-15 minutes, stirring occasionally, until it thickens and the oil begins to separate from the tomato base.

4. Season the Sauce:

   • Add the thyme, curry powder, paprika, white pepper, bay leaf, salt, and black pepper. Stir well to incorporate the spices.

5. Add the Rice and Liquid:

   • Add the rinsed rice to the pot and stir well to coat the rice with the tomato sauce.

   • Pour in the chicken broth (or water) and stir to combine.

   • Bring the mixture to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.

6. Cook the Rice:

   • Let the rice cook for about 20-30 minutes, or until the rice is tender and the liquid is absorbed. Avoid stirring the rice too much during cooking to prevent it from becoming mushy.

7. Add the Mixed Vegetables:

   • In the last 5-10 minutes of cooking, add the mixed vegetables and any cooked protein (if using). Stir gently to combine.

   • Allow the rice to steam and absorb the flavors.

8. Serve:

• Once the rice is cooked, remove the bay leaf.

• Fluff the rice with a fork and adjust seasoning if needed.

• Serve hot and enjoy your delicious jollof rice!                                                                                               

                                                                      A picture of jollof rice