FOOD . BEAUTY . STYLE

Thursday, 8 December 2016

NIGERIAN JOLLOF RICE | Video Recipe





I’ll be sharing with you how I make Nigerian Jollof Rice. Jollof rice is a rice dish cooked in a blend of peppers and tomatoes. It’s that simple, but it doesn’t taste that way. It is really really delicious. It’s enjoyed by various African countries, with Nigeria being one of them. Jollof rice is a party favourite, barbeque favourite, children party favourite, everything favourite lol. It’s a hit all the time!

INGREDIENTS
This recipe feeds a village. Joke, this recipe will fill the pot I used in the image below, it’s a 24cm stockpot. So if you don’t want to make as much, divide the quantities of ingredients in half.

Rice 4 mugs/1kg (I used ‘Tolly Boy’ Easy Cook Long Grain Rice)
4 tomatoes (you can also use 1 can of chopped tomatoes)
Red bell peppers (2)
Scotch bonnet peppers (2)
Red Onions (2)
Tomato puree (around 150g)
Thyme (1 tablespoon)
Bayleaves (3)
Oil (1/2 cup)
Salt, All-Purpose Seasoning, and Knorr Stock Cubes to taste

* Please note: I used easy cook long grain rice, if you use other rice like basmati rice you’ll need to reduce the cooking time as it does not take as long to cook*

METHOD
  1. Blend the pepper mixture which will be used for later on, so add the 4 tomatoes, 2 red bell peppers, 2 scotch bonnet peppers, and 1 of the onions to a blender. Then add a little water to help the blending process. And blend until smooth, set aside for later.
  2. Next dice one red onion into small pieces. TIP – If there’s one thing that makes a difference to jollof rice, it’s using red onions rather than yellow onions.
  3. Add half a cup of oil into the pot and once the oil is hot enough add in the diced onions and fry on a medium heat till they become translucent, this should take about 4 minutes.
  4. Next add in the tomato puree, and fry the onions and tomato puree on medium heat for 5 minutes, stirring frequently, don’t worry if it sticks to the pot a little (it’ll taste even better). TIP – Doing this and starting off your jollof rice this way really makes a difference and adds such a delicious in-depth flavour. Frying it also removes the bitter taste of uncooked purée and gives a smoky, sweet and distinctly rich flavour instead. You will know when it’s ready as the mixture looks grainy or like crumbled sand.
  5. Once the puree has fried, add in the pepper mixture blended earlier and stir in well to incorporate the fried puree properly.
  6. Now it’s time to season, so add: 3 bay leaves, 1 tablespoon of dried thyme, and a mixture of salt, Knorr chicken stock cubes and all-purpose seasoning to taste. Stir this in well and cover and leave to boil on medium heat for 15 minutes.
  7. While the sauce is cooking, wash the rice repeatedly to remove the starch. You want to do this until the water turns clear. This step is important, don't be lazy about it, this will prevent mushy and unpleasantly sticky jollof rice.
  8. Back to the pot, after about 15 minutes the sauce is ready, you’ll see it would have thickened slightly. This is also the time to taste just in case you need to adjust the seasoning at all before adding in the rice.
  9. Next add in the washed rice and stir well to ensure rice is properly mixed in.
  10. After this, add in just enough water to cover the rice, so the water should be just above the level of the rice. TIP – This is step is very important as adding excess amount of water will lead to soggy jollof rice which we don’t want. After adding the water stir well.
  11. Now the easy part, cover and leave the Jollof rice to cook on a very low heat. So For example if the highest setting of your cooker is 6 then reduce it to l or 2.
  12. I stir the jollof rice every 20 minutes until it is cooked. So after the first 20 minutes stir the rice from the bottom up. Don't worry if you feel there isn't enough liquid to cook the rice, there is, the steam at this point will do the remainder of the cooking. Cover the pot and continue to leave to cook for a further 20 minutes before checking at stirring again.
  13. So after 40 minutes check the rice and stir again from bottom up. Cover and continue to leave to steam.
  14. Now after steaming on a low heat for a total of approximately 1 hour 10 minutes, the jollof rice is ready!  TIP – you can also shorten the cooking time by covering the rice the foil before adding the lid of the pot. However if you do so, increase the heat slightly unless it can get too soggy, so I only usually use foil if I’m in a rush.


This is how I make Jollof rice, you can however make it so many other different ways but this is how I make it that guarantees me great results every time.

* I used easy cook log grain rice, if you use other rice like basmati rice you’ll need to reduce the cooking time as it does not take as long to cook*

You can also watch the video of this recipe here


Thanks for reading, hope you found this recipe useful :) 

Share:

35 comments

  1. Will.you.provide the instructions and ingredients please and thanks!!

    ReplyDelete
    Replies
    1. Hi Shalonda, sorry for the delay, it's up now :)

      Delete
  2. Hi Ivonne, I'm trying this tomorrow. Can you you just clarify, are we washing uncooked rice until the water is clear then adding it into the mix?

    ReplyDelete
    Replies
    1. Hiya, yes that is correct. So once the sauce has cooked add in the washed rice.

      Delete
  3. hi, absolutely love your recipes and videos. All mugs are created different. can you be more specific as to the quantity of the rice used using a measuring cup or a standard measuring device.

    ReplyDelete
  4. This is what I'm gonna try out today. Wish me luck. 💪🏿

    ReplyDelete
  5. You'll be fine, go for it! Lol 💪🏾

    ReplyDelete
  6. How many stock cubes did you add?

    ReplyDelete
  7. Hi
    I tried this receipe yesterday, (first time cooking jollof rice) it was so easy to follow and it tasted amazing! Thank you so much

    ReplyDelete
  8. What is all purpose seasonning?
    I am not anglophone so i don't understand

    ReplyDelete
  9. I will try it.

    ReplyDelete
  10. Hi pls, how many knorr cubes and how spoons of all purpose seasoning?

    ReplyDelete
  11. I really love the way you explain your steps

    ReplyDelete
  12. What is all-purpose seasoning? I'm from Canada and I'm not sure we even have something like this. Can you recommend a substitute? I would really like to try your rice recipe :)

    ReplyDelete
  13. Hi, when I make jollof rice the flavour is always there but it always sticks together. I tried you recipe but used canned chopped tomato and it tasted lovely but the rice stuck together again. Any advice?

    ReplyDelete
    Replies
    1. If you don't wash off the starch or if you cook the rice too much it will be sticky.

      Delete
    2. hello what do you do if you don't have bell peppers

      Delete
  14. May you please tell me how many stock cubes you used?

    ReplyDelete
  15. is this portion serving how many?

    ReplyDelete
  16. Is it better to par boil ur rice?

    ReplyDelete
  17. Very nice. Thanks for sharing

    ReplyDelete
  18. Hi did you use white or brown rice ? Thank you

    ReplyDelete
  19. Hi. I used this recipe (as well as the peppered fish, fried rice and Egusi) and they all turned out super nice!!!! Please can you do recipes of other meals?

    ReplyDelete
  20. I made jollof rice using your recipe and I can’t cook it any other way again. My husband had his friends over and I made Jollofrice for them using your recipe. His friends asked for to go and all my husband wants to eat is Jollof rice. Your jollof rice recipe earned me best cook. Thank you for what you do.

    ReplyDelete
  21. My first spot on Jollof Rice! Thank you!

    ReplyDelete
  22. Making it tonight but did not have scotch bonnet peppers so I used jalapeno. Smells really good, just waiting for it to finish cooking.

    ReplyDelete
  23. Hi is it a table spoon or dessert spoon in measure?

    ReplyDelete
  24. Hi. I noticed you didn't use curry at all, is there a reason for this? I thought curry make jollof rice! I'm still learning but your method is awesome.

    ReplyDelete
  25. Hi Ivonne can you please tell me what the all purpose seasoning consist of?

    ReplyDelete
  26. Hi Ivonne
    Thank you so much for this recipe. I followed it to the T except I added a few different spices in addition to your recommended ones..I also used vegeta no msg instead if the knorr cubes etc.to avoid the msg..I used a different rice it came out perfect.. my husband endorsed it as he's nigerian. He says it's lovely...I'm so happy..I can finally cook jollof of rice properly as a Jamaican..looking forward to trying your other recipes..thank you again

    ReplyDelete
  27. The best substitute for Scotch Bonnet peppers is Habanero peppers. The heat level is the same, but the flavor is slightly less sweet. Jalapeno is not even in the same category.

    ReplyDelete
  28. Hello Ivonne. I want to make jollof rice after this recipe. Can you tell me please how much salt, all purpose seasoning and stock cubes you used?

    ReplyDelete

© Ivonne Ajayi. | All rights reserved.
Blogger Template by pipdig