Jollof Rice is a popular dish eaten in most parts of West Africa, mostly in Ghana, Senegal, The Gambia, and Nigeria. Though many of the dishes share similarities, there are no major differences in the kind of ingredients used especially when you compare jollof rice in Nigeria and in Ghana.
As popular as this delicacy is, no one can point out the country where this dish originates from. Hence, you may be forgiven if you think Jollof Rice originated from Nigeria or Ghana.
In fact, polls show that a great majority believe one or both of these countries own the unofficial rights to the meal.
6 Cups Rice Long grain
3/4 Cup Olive Oil
5 Tbsp Tomato paste
4 Cups Chicken stock
1 Tbsp Curry Powder
1 Tbsp Thyme
4 cloves Garlic
2 bay leaves
1 Tbsp Ginger Grated
1 Tsp Salt or to taste
1 Onion Medium sized(sliced)
1 Tomato sliced (Large size)
1 Tbsp seasoning powder or seasoning cubes
1 Onion Sliced
White Pepper or black pepper to taste
For the sauce, blend together:
3 Red Bell Pepper
3 Tomatoes Plum
2 Scotch bonnet
1 Onion Diced
HOW TO COOK NIGERIAN JOLLOF RICE
When cooking Jollof rice, building a flavor base is very important. Don’t be in haste to dump your ingredients in the pot otherwise, you will end up with what we call ”concoction”. Each step counts, so try to do each of the steps in detail.
- The inevitable foundation for building up the flavor in this meal is to start by frying the Onions. This should take about 3 to 5 minutes. The next thing is to stir in the Tomato paste. This adds a deep and rich tomato flavour; simply fry this for another 5 minutes.
- Add the Ginger and Garlic and cook along with the Tomato paste for another two minutes; Actually, by the time this ready, you will notice it in the smell. If you keep it cooking any longer you might risk burning them.
- Add blended peppers. Usually, there is no particular time frame for frying this pepper. you can stop when the sauce becomes really thick and the oil literally floats on top of the sauce. At this point, most of the water is gone and the sauce no longer smells raw. Trust me you will know but just in case, you are still in doubt, you can fry for 20 to 25 minutes depending on the quantity of water in your blended pepper.
- Finally, in building flavor, add the Thyme, Curry powder, Salt, white pepper (good but optional) and seasoning cubes. Adjust the seasoning at this point if there is a need to. Once the flavor is on point, then, I stir in my Rice. Make sure you stir the Rice properly until you cover each grain of Rice with the sauce.
Now add the chicken stock. Give it a brief stir and cover it up with a tight-fitting lid. If your lid is not fitting enough, simply cover the rice with a foil paper before covering it with the lid. This is because Jollof needs a lot of steam in order to turn out well.
Once, the rice comes to a boil, reduce the heat to medium-low immediately and continue to cook until the rice is done about 20 to 25 minutes.
Serve with fried chicken or beef, spicy grilled chicken, grilled or fried tilapia or gizzard and plantainor gizzard and plantain.