Valentine is here!
As a typical Nigerian, Jollof rice must go down. Here is a tip to make it perfect.
- 2 cups (400g) long grain parboiled rice
- 1.2kg (2.6lbs) hard chicken (hen)
- 5 plum tomatoes
- 3 tatashe peppers
- 2 onions
- A medium piece of ginger
- 1 cup (200g) tomato paste
- ½ cup vegetable oil for frying the tomatoes
- 2 Knorr cubes
- 1 habanero pepper (or to taste)
- 1 tablespoon thyme
- 2 teaspoons black pepper
- Salt (to taste)
- 1 tablespoon curry powder (Nigerian curry powder)
- 5 bay leaves (optional)
Notes about the ingredients
- One standard measuring cup (level) of long grain parboiled rice equivalent to 1 milk cup or 1 small party cup.
- If you do not have tatashe peppers, use 2 sweet peppers (paprika).
- Remember that tatashe, habanero peppers (atarodo, ose oyibo, atarugu) and black peppers are all spicy hot so be careful about the quantities of these peppers you add.
- Knorr cubes are boullion or seasoning cubes. I used chicken flavour because I cooked this Smoky Jollof Rice with chicken.
- I use hen when preparing Party Jollof Rice because it is tastier than the soft chicken (rooster).
- Nigerian curry powder is not spicy hot, it adds a nice flavour to this Smoky Party Jollof Rice.
- Plum tomatoes are the tomatoes sold in Nigerian markets.
8. For best results in the Smoky
9. Jollof Rice taste use tasteless and odourless vegetable oils: vegetable oils sold in Nigeria, Sunflower oil and Canola oil.
Before you cook Jollof Rice
- Blend the sweet pepper (deseeded), tomatoes (deseeded), habanero pepper, half an onion (chopped) with ginger juice.
- Prepare the tomato stew. Boil the tomato puree till all the water dries up then fry with the vegetable oil and add a diluted tomato paste later and fry till all the tangy taste of tomatoes is gone.
- If you will use whole chicken then wash and cut it into pieces. Cook with the thyme, Knorr cubes, half of the black pepper, 1 onion (chopped) and the bay leaves. I use a pressure cooker to reduce the cooking time of the hard chicken. When done, grill it in an oven. You may also deep-fry it. This is to give it a golden look which is more presentable especially if you have guests for dinner.
- Parboil the rice using the method detailed in parboiling rice for cooking jollof rice.