There are various recipes for\u00a0Jollof rice\u00a0and they all depend on which Country you\u2019re from though I\u2019m only familiar with three variants. There\u2019s the Senegalese which of course, Jollof rice originated from. There\u2019s also a Ghanaian version which is in no way similar to the Nigerian version and then we have the ultimate version\u2026.Yes! the Nigerian version ( no disrespect to the people of Ghana and Senegal).<\/p>\n
It\u2019s also tagged \u201cparty jollof rice\u201d cos let\u2019s face it, home-cooked Jollof rice hardly ever tastes like rice served at parties. Party jollof rice are usually very authentic in taste, richer and far more delicious compared with the everyday hob method.<\/p>\n
There are three main methods of cooking party jollof \u00a0rice; the hob, firewood and the oven method. The hob and oven methods are more common in these parts but the hob is a better method for cooking party Jollof rice.<\/p>\n
Two ingredients I add to perfect the Party Jollof rice taste are butter and white pepper. I remember \u00a0when we had parties back then and \u00a0my mum would pay \u201cOlopos\u201d (caterers) to come cook, they always added butter and white pepper to Jollof rice, but these are ingredients I rarely see listed in Jollof rice recipes these days but they are absolutely necessary. The butter gives it a very rich taste and a lush consistency while the white pepper brings out the signature party jollof rice taste. You just need to try it to believe it.<\/p><\/blockquote>\n
I will not be parboiling my rice for this recipe. This recipe works just fine for parboiled rice though. Parboiling I find takes a lot away from the frying time which consequently takes a bit away from the perfect consistency in the end. Also, using raw rice helps to eliminate sogginess and gives it a more authentic taste (my opinion).<\/p>\n
<\/p>\n <\/div>\n<\/center>A common concern raised about Party Jollof rice is \u201chow to achieve the perfect reddy\/orangey colour\u201d. It\u2019s simple\u2026.. \u201ctomato paste\u201d. I don\u2019t blend too much tomato to begin with, sometimes I do without tomato altogether, I just add lots of tomato paste, NOT enough to overpower the taste of the bell peppers used though. Using too much tomato paste gives Jollof rice a sharp, bordering on sour raw tomato taste.<\/p>\n
Another mistake you don\u2019t want to make while cooking Party Jollof rice is adding too much stew\/water. It\u2019s better to start off with a minimal amount and then add as you go than be faced with the strugge of decanting secreted stew when you finally realise you\u2019ve added too much; half the time you\u2019ll be paranoid and unnerved throughout the cooking process and you\u2019re far more likely to end up with soggy Jollof rice in the end.<\/p>\n
<\/p>\n
Ingredients:<\/strong><\/em><\/p>\n
4 Cups Easy Cook Rice<\/p>\n
3 Large\/ 4 Medium Red Bell Peppers (Tatashe)<\/p>\n
1\/2 Can of Plum Tomatoes\/ 2 Medium Size Tomatoes<\/p>\n
11\/2 Scotch Bonnet (Ata Rodo)<\/p>\n
2 cups Beef or Chicken Stock<\/p>\n
120g Tomato Paste<\/p>\n
2 Onions<\/p>\n
100ml \/6 Tablespoons Cooking oil<\/p>\n
2 Tablespoons Butter<\/p>\n
1 Tablespoon Minced Ginger<\/p>\n
1\/2 Teaspoon Curry powder and Thyme<\/p>\n
1\/2 Teaspoon any seasoning of your choosing<\/p>\n
3 Knorr Chicken cubes<\/p>\n
2 Teaspoons White pepper<\/p>\n
3 Bay Leaves<\/p>\n
1 Medium Size Tomato for Garnishing<\/p>\n
Salt to Taste<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
There are various recipes for\u00a0Jollof rice\u00a0and they all depend on which Country you\u2019re from though I\u2019m only familiar with three […]<\/p>\n","protected":false},"author":2,"featured_media":38745,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[12],"tags":[11],"class_list":["post-38744","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rice","tag-jollof-rice"],"jetpack_featured_media_url":"https:\/\/sekcookntasty.ca\/catering\/wp-content\/uploads\/2023\/06\/photo-1.jpg","_links":{"self":[{"href":"https:\/\/sekcookntasty.ca\/catering\/wp-json\/wp\/v2\/posts\/38744","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sekcookntasty.ca\/catering\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sekcookntasty.ca\/catering\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sekcookntasty.ca\/catering\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sekcookntasty.ca\/catering\/wp-json\/wp\/v2\/comments?post=38744"}],"version-history":[{"count":0,"href":"https:\/\/sekcookntasty.ca\/catering\/wp-json\/wp\/v2\/posts\/38744\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sekcookntasty.ca\/catering\/wp-json\/wp\/v2\/media\/38745"}],"wp:attachment":[{"href":"https:\/\/sekcookntasty.ca\/catering\/wp-json\/wp\/v2\/media?parent=38744"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sekcookntasty.ca\/catering\/wp-json\/wp\/v2\/categories?post=38744"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sekcookntasty.ca\/catering\/wp-json\/wp\/v2\/tags?post=38744"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}