Leafy Jollof Rice

Ingredients

For the Leafy Jollof Rice in the video below, I used:

350g (0.8 lbs) long grain parboiled rice
300 mls Tomato Stew
1kg (2.2 lbs) goat meat
2 handfuls spinach
1 medium onion
2 small stock cubes
Habanero pepper (to taste)
Salt (to taste)
2 tablespoons crayfish

Notes about the ingredients

Other vegetables you can use: Ugu (Nigerian Pumpkin leaves), scent leaves or Green Amaranth.
Other meats you can use: chicken, lamb, beef. When using chicken, skip crayfish and add thyme when seasoning the chicken.
Habanero pepper is atarodo, atarugu or ose oyibo.
Before you cook the Leafy Jollof Rice

Prepare the tomato stew. Visit the Tomato Stew page for details on how to do that. It is advisable to prepare tomato stew before hand and keep in the freezer. This is so that whenever you want to cook any jollof rice related dish, it is just a matter of adding it to your cooking.
Parboil the rice using the method detailed in parboiling rice for cooking jollof rice. Rinse the parboiled rice with cool water and put in a sieve to drain.
Pound the habanero pepper.
Grind the crayfish.
Wash and cut the leafy vegetables.
Dice the onion.

Cooking Directions

Cook the goat meat with the stock cubes and half of the diced onions.
When done, separate the goat meat from the goat meat stock and grill the meat in the oven. You can also deep-fry them.
Pour the goat meat stock into a sizeable pot.
Add the crayfish, some of the tomato stew and some salt. Stir, cover and start cooking on medium heat.
When it boils, add the drained parboiled rice and stir. The water level should be at the same level as the rice. This is to ensure that by the time all the water dries up, the rice will be done and there will be no need to add more water. You will need to parboil the rice correctly for this to happen.
Cover the pot and leave to cook on low to medium heat. This way the rice does not burn before the water dries up.
When you can no longer see the water (but the water is not yet dry), add the remaining onions and tomato stew. Cover and continue cooking till all the water dries up.
If you parboiled the rice correctly, the rice should be done by the time the water is dry. Taste to confirm. If not, you will need to add more water and reduce the heat to prevent burning. Keep cooking till done.
When dry, add the leafy vegetables, stir very well without squashing the rice and take it off the stove immediately.

Source: www.allnigerianrecipes.com

Pineapple Jollof Rice Recipe

For the Pineapple Jollof Rice :

Pineapple Jollof Rice

Ingredients :

  • 1 cup of parboiled rice
  • 1/2 cup of chopped pineapples
  • 1.5 cups of blended tomatoes, bell pepper and scotch bonnet pepper mix
  • 2 tablespoons of tomato paste
  • 1 small onion (chopped)
  • 1 teaspoon of curry
  • 1/4 teaspoon of thyme
  • Seasoning cubes
  • 1/2 cup of chopped vegetables (optional)
  • 2 garlic cloves
  • 1 teaspoon of grated ginger
  • 1.5 cooking spoons of vegetable oil
  • 1/2 cup of stock juice

Method :

  1. Heat up your oil, stir fry your pineapples and chopped vegetables for 30 seconds and take out of the oil.
  2. In the same oil, toss in your chopped onions, garlic and ginger and fry about a minute or two on medium heat.
  3. Stir in your tomato paste and fry for 2-3 minutes on medium heat.
  4. Pour in your blended tomato, pepper mix and stir.
  5. Season with seasoning cubes, curry, thyme and any other seasoning of your choice.
  6. Stir in your rice and reduce the heat to the lowest and allow to steam. Pour in your stock juice so it would cook the rice for the next 20-25 minutes on low heat. Constantly check to make sure the rice is soft and when it is, increase the heat and stir.
  7. Toss in the already sautéed pineapple and chopped vegetables and stir in.
  8. Serve with any protein of your choice.

Source: www.afrolems.com

Recipe for Native Jollof Acha

For the Jollof Acha :

Jollof Acha

Ingredients

  • 1 cup of Acha
  • 3 cooking spoons of palm oil
  • 2 cooking spoons of blended tomato and pepper
  • 1 small bulb of onions
  • Seasoning cubes
  • A handful of chopped scent leaves
  • A handful of crayfish pieces
  • 1 teaspoon of crayfish powder
  • 1/2 cup of Shrimp
  • 1 teaspoon of chilli powder

Method

In a bowl, soak the acha for a few minutes and wash till clean.

In a pot, heat up your oil and stir fry your onions till translucent

Add the shrimps and stir fry for about 2 minutes.

Pour in your blended tomato/pepper mix and stir in. Season with the seasoning cubes, chilli powder and crayfish powder.

Toss in your crayfish pieces and stir and allow to simmer for another minute.

Pour in your washed acha and stir in, reduce the heat and allow to cook for about 3-5 minutes till Acha softens and the liquid is completely absorbed in the acha.

Finally, sprinkle in your chopped scent leaves, stir and leave for one minute on the fire.

Serve your native jollof acha with any protein of your choice. I chose beef and it was delicious.

Source: www.afrolems.com

Jollof with herrings

For the Jollof with herrings

Jollof

Ingredients

  • Long grain rice
  • Pepper
  • Cloves of garlic
  • Onions
  • Thyme
  • Vegetable oil
  • Cooking oil
  • herrings
  • Spices

Method

Heat oil under medium temperature and add chopped onion and garlic, leave to simmer

Add blended pepper and stir and cover to cook.

Taste for salt

Add curry, nutmeg and rosemary and herrings.

Add cups of rice to the stir continuously for 2 minutes, this prevents the rice from clumping.

Add water and  taste for salt again and cover to cook.

Simmer rice for 15 minutes. Cook for an additional 15 to 20 minutes or until all the water has absorbed

Serve Jollof.

Source: pulse.com.gh

How to Cook Nigerian Coconut Rice (coconut jollof rice)

For coconut jollof rice

jollof rice

Ingredients for Nigerian Coconut Rice:

  •  500g Parboiled Rice (Here’s how to Parboil Rice)
  • 150ml Tomato Stew
  • 100ml Coconut Milk(Here’s how to make extract coconut milk from whole coconut)
  • 100 ml Chicken/ Beef stock or plain water
  • 1 medium sized Onion bulb
  • Ground Crayfish(optional)
  • 2 Stock cubes/stock powder/ Seasoning  of choice
  • Pepper (to taste)
  • Salt (to taste)

Preparations Before cooking the Nigerian Coconut Rice:

A. If you don’t have the canned coconut milk, here’s an easy method on How to Extract Coconut Milk from whole coconut.
Coconut oil can also be used in the absence of coconut milk.

B. Cook  the chicken/beef, grill/fry and set aside;reserve the stock(liquid from cooking the meat)

C. If you don’t have tomato stew, Prepare it by following the directions on this link on How to cook Tomato stew.

D. Now wash and Parboil the white rice and leave to drain in a colander /sieve.Here’s how to Parboil Rice for Nigerian Rice Recipes.

E. Grind the crayfish(if using) and set aside

Now to Cook the Coconut Rice

1. In a large pot, pour in the tomato stew, meat stock and the extracted coconut milk. Leave to boil for 5 minutes.

2. Pour the parboiled rice into the pot, add the chopped onions, ground crayfish, stock cubes, pepper and salt to taste. Make sure that the liquid in the pot is at the same level as the rice in the pot, if not, add some more to top it up.

3. Now cover and leave the rice to cook on medium heat until the liquid in the pot is dried up.
  Tip: High heat will make the rice burn before it is cooked, while low heat will make the rice soggy and will also burn at the bottom.

4. The rice is properly done when it is tender and there is no more liquid in the pot.
Serve and enjoy.

Source: www.nigerianfoodtv.com

Whole Tilapia (& Jollof Rice) Recipe

So, without further ado, here’s what you’ll need to make whole Tilapia: For the Whole Tilapia (& Jollof Rice)

Ingredients:

1 whole tilapia (scales removed and ‘degunkified’…this can be done for you at the market)
1 tbsp Kosher salt
1 cup Goya Mojo Criollo marinade
2 slices orange
3 slices lime
1 scotch bonnet pepper/habanero
3 cloves garlic
Ginger, size of garlic cloves
1 tsp Mrs. Dash Southwest Chipotle seasoning
1 tsp Goya Adobo w/ Saffron
2 tbsps olive oil

Directions:

1. Rinse fish thoroughly and remove any remaining gunk. Using a sharp knife, scrape fish to remove leftover scales. Rinse again. Sprinkle kosher salt all over fish (inside and out), work into fish.

2. Put fish into ziploc bag. Add Goya Mojo Criollo marinade. Shake thoroughly. Let marinate in fridge for 15 minutes.

3. Drain marinade (so the salt doesn’t toughen the fish during cooking). Return to fridge for another 15 minutes.

4. Preheat oven to 375 degrees. Slice orange, lime, ginger, garlic and scotch bonnet pepper. Cut each slice in half.

5. Line a baking pan with foil paper. Spray foil with vegetable oil spray. Put fish on foil. Add orange, lime, ginger, garlic and scotch bonnet pepper to inside of fish through the slit.

6. Sprinkle Mrs. Dash and Adobo seasoning over both sides of fish. Drizzle 1 tbsp olive oil on each side of fish. Put into oven, let bake for 30 minutes.

7. Turn off oven heat, make 3 slices across top of fish. Leave in oven another 10 minutes. Remove from oven, let cool 5 minutes.

8. Gently remove fish from foil onto plate (underside might stick and some skin might come off).

Whole Tilapia

Oh my goodness, this was juicy deliciousness! The orange lent a subtle sweetness to it and helped balance out the tartness of the lime. The ginger and garlic further added to the seasoning of the fish and the scotch bonnet pepper lent some heat to it as well.

I can’t get over how amazingly juicy it was, the juices from the citrus fruits and the aroma, omg…wow! Seriously, I’m still in fish heaven right now!

Serve with jollof rice & plantain, eat alone or with other accompaniment of your choice.

Eat gently, tilapia has a lot of small bones!

Enjoy…

Source: www.avartsycooking.com

Native jollof rice (Palmoil rice) – Iwuk Edesi

Ingredients:::
• 3 Cups Rice
• 3 Cooking spoon Palm oil
• 2 Medium Sized smoked fish – Optional
•  1 cup Crayfish, ground
• A handful Dried prawns – Optional
• 1 medium sized Onion, chopped
• 1 cup Freshly ground pepper Puree(3 Scotch bonnet, 6 Chili, 2 Tatashey) (Or as desired)
• 1 small Ogiri Okpei/ Dawadawa or 1/2 cup Iru
• 2 Seasoning cubes
• Salt to taste
• A handful Scent leaves/ Curry leaves, Chopped -Optional
Directions:::
Step 1: Wash the rice and parboil with clean water. Rinse and drain the excess water in a sieve – Set aside..

 

Step 2: For this meal, i used both Dry prawns, powdered crayfish and Smoked fish. To prepare the dry prawns, remove the sharp heads by breaking off gently. Rinse and Set aside. To prepare the smoked fish, gently open up the fish, remove the bones and gut, rinse and set aside.

Step 3: On medium heat, heat up the palm oil for about 4 minutes. Gently add the chopped onions and leave to fry for about 2 minutes. Add the pepper puree into the oil and stir-fry for about 5 mins.

Step 4: Add the Iru (That’s what i used for this meal)/ okpei or dawadawa (Dissolve in a little water before adding), add the dry prawns, powdered crayfish and washed smoked fish. Top up with water (remember the rice has been parboiled already so just add the quantity of water that’d slightly cover the rice), add the salt to taste, crushed seasoning and leave to cook for 7mins.

Step 5: Gently Add the drained parboiled rice and Chopped leafy vegetable (if using any), stir with a wooden spoon to mix well and leave to cook covered till the liquid in the pot gets absorbed by the rice.

Turn off the burner and serve hot.

Source: www.dobbyssignature.com

How to prepare Spaghetti jollof

Ingredient

  • Sausages

  • Canned Beef

  • Onion

  • Garlic

  • Ginger

  • Pepper

  • Tomatoes

  • Onga cube

  • Curry powder

  • Nutmeg

  • Olive oil \ cooking oil

  • Salt

  • Carrots

  • Rosemary

  • Green pepper

  • Spaghetti

  • Flour

Method:

  • Heat pan over medium high heat until hot and then add oil.

  • Add chopped onion and garlic and saute until tender and starting to brown.

  • Add grinded pepper, tomato puree and stir intermintently.

  • After 6-10 minutes, add cube and allow to cook.

  • Taste for salt, add rosemary, curry powder, nutmeg and stir

  • Add chopped onions, green pepper and carrots.

  • Add canned beef and allow to simmer for 3 minutes.

  • Wash spaghetti, break into two and add to the stew.

  • Add water and cover to cut.

  • Wash sausages and chop into cubes.

  • Dust the sausages with flour

  • Heat pan until hot and then oil. Swirl to coat and then add the sausages.

  • Remove sausages when all sides turn golden brown.

  • Dish spaghetti jollof unto a plate when well cooked and add fried sausages.

Source: pulse.com.gh

Oven Baked Jollof Rice

Ingredients

1 cup of Rice (Parboiled)

2 cooking spoons of blended tomato and pepper

2 teaspoons of tomato paste

1/3 cup of stock juice

2 cups of Water

1 cooking spoon of oil

1/2 bulb of medium onion (chopped)

1 clove of garlic

1/2 teaspoon of curry

1/2 teaspoon of dry pepper

Pinch of thyme

Seasoning cubes

Salt to taste

Handful of chopped vegetables

Method

Pre-heat the oven to 350 F.

Heat up your oil and pour in the chopped onion and garlic. Fry till the onion and garlic for about 1 minute.

Scoop your tomato paste and stir into the frying onion at this point. Let it fry for another 2 minutes.

Pour in your blended tomato and seasonings and stir in. Fry this on medium heat for about 5 minutes.

Pour in your rice into the pot and stir till all the tomato sauce and rice are combined. Your pot should be dryish at this point.

Take it off the stove and in a small foil pan or baking pan, pour in your rice mix and smoothen it out in the pan. Pour in your stock juice and water. Stir in the baking pan and place in the oven for about 35 minutes.

Take it out and stir in your chopped vegetables and place back in the oven for another 5 minutes.

Take out and serve with chicken, beef, fish or any protein of your choice.

Source: www.afrolems.com

How to prepare jollof rice with guacamole and roasted Chicken

Ingredients

  • 5 garlic cloves, crushed

  • 1.8kg whole chicken

  • 1 lime, halved

  • 1/4 cup (60ml) white wine vinegar

  • 1/4 cup (60ml) extra virgin olive oil

  • 2 tablespoons smoked paprika (pimenton)

  • 1 1/2 tablespoons ground cumin

  • 1/2 teaspoon dried oregano

  • 100ml white wine

  • 2 avocados

  • Juice of 2 limes

  • 1 long red chilli, seeds removed, chopped

  • 1/2 small red onion, thinly sliced

  • 2 tablespoons extra virgin olive oil

  • 1/4 cup coriander leaves, finely chopped

Method

  • Mix the garlic with 1 teaspoon sea salt flakes and set aside.

  • Rub the chicken all over with the cut-side of the lime, then place the lime halves in the cavity. Carefully run your hand under the skin of the chicken breast, being careful not the tear the skin, then rub the garlic salt onto the chicken breast under the skin. Tie the chicken legs together with kitchen string.

  • Place the vinegar, oil, paprika, cumin, oregano and 2 tablespoons wine in a large bowl and whisk to combine. Add the chicken to the bowl and turn to coat well in the marinade. Cover and allow chicken to marinate in the fridge for at least 4 hours or overnight.

  • Preheat the oven to 200°C.

  • Place the chicken in a roasting pan and pour over the marinade. Season and drizzle with remaining 1/4 cup (60ml) white wine. Roast for 15 minutes, then reduce oven to 170°C and roast, basting with the pan juices every 15 minutes, for a further 1 hour or until cooked through – the juices will run clear when the thigh is pierced with a skewer. Rest, loosely covered with foil, for 15 minutes.

  • Meanwhile, for the guacamole, place all the ingredients in a bowl, season, then roughly mash with a fork.

  • Carve the roast chicken and serve with warm tortillas and guacamole.

Source: pulse.com.gh

How to prepare ghanaian coconut jollof

Ingredients

Long grain rice

Fresh tomatoes

Pepper

Cloves of garlic

Onions

Thyme

Vegetable oil

Coconut milk

Spices

Green peas

Read more

How to store meat, poultry and fish in fridge and freezers in Ghana

How to prepare Ghanaian stew with offal

How to prepare Ghanaian shea butter Jollof

How to prepare kaakro and beans

Method

Heat oil under medium temperature and add chopped onion and garlic, leave to simmer

Add blended pepper, fresh tomatoes and tomatoes puree. Stir and cover to cook.

Taste for salt

Add curry, nutmeg and rosemary.

Add cups of rice to the stir continuously for 2 minutes, this prevents the rice from clumping.

Add water, coconut milk and  taste for salt again and cover to cook.

Simmer rice for 15 minutes, then add frozen peas. Cook for an additional 15 to 20 minutes or until all the water has absorbed

Source: pulse.com.gh

Pineapple Jollof Rice

Ingredients

1 cup of parboiled rice

1/2 cup of chopped pineapples

1.5 cups of blended tomatoes, bell pepper and scotch bonnet pepper mix

2 tablespoons of tomato paste

1 small onion (chopped)

1 teaspoon of curry

1/4 teaspoon of thyme

Seasoning cubes

1/2 cup of chopped vegetables (optional)

2 garlic cloves

1 teaspoon of grated ginger

1.5 cooking spoons of vegetable oil

1/2 cup of stock juice

Method

Heat up your oil, stir fry your pineapples and chopped vegetables for 30 seconds and take out of the oil.

In the same oil, toss in your chopped onions, garlic and ginger and fry about a minute or two on medium heat.

Stir in your tomato paste and fry for 2-3 minutes on medium heat.

Pour in your blended tomato, pepper mix and stir.

Season with seasoning cubes, curry, thyme and any other seasoning of your choice.

Stir in your rice and reduce the heat to the lowest and allow to steam. Pour in your stock juice so it would cook the rice for the next 20-25 minutes on low heat. Constantly check to make sure the rice is soft and when it is, increase the heat and stir.

Toss in the already sautéed pineapple and chopped vegetables and stir in.

Serve with any protein of your choice.

Source: www.afrolems.com

AYAMASE JOLLOF RICE

Ingredients

4 Large Green Bell Peppers

1 cup of Parboiled Long grain Rice

2 Green Scotch Bonnet Peppers ( You can use red if you don’t find green)

1 tablespoon of whole chili

A small bulb of Onion (chopped into small bits)

4 Cooking spoons of Palm Oil

1 tablespoon of Iru (Fermented Locust Beans)

1 tablespoon of crayfish powder

Seasoning cubes

1 tablespoon of chili powder

Method

In a bowl, wash your rice and set aside.

Wash, chop and blend your green bell peppers, scotch bonnet and chili flakes and divide it into portions of 3/4 and 1/4 parts.

Bleach 3 cooking spoons of palm oil on low-medium heat till it becomes clear almost like vegetable oil.

Pour in your chopped onions and fry for about 1-2 minutes.

Pour in 3/4 of your blended green pepper mix and fry some more.

Season the sauce with seasoning cubes, 1/2 of the iru and 1/2 of the crayfish powder.

Allow to fry a bit 3-5 minutes, turn down the heat to very low and stir in your washed rice.

Allow to steam till rice is cooked adding a little bit of water at a time if rice did not cook with just the green pepper juices.

In a seperate pot, bleach the rest of the oil, fry the leftover green pepper mix, season with seasoning cubes, iru and crayfish that was left over and allow to fry till it starts to brown and set aside.

Once the rice is soft, pour in the separate sauce and stir in to give the rice a moist look and enhance the flavor.

Serve your ayamase jollof rice hot

Source: www.afrolems.com

Jollof rice with chicken

Ingredients:

  • 1 tsp of butter;
  • Chicken;
  • 3 onions (cut into cubes);
  • Black pepper, salt, cayenne pepper;
  • Chopped chili peppers;
  • 4 cloves of garlic;
  • Bay leaf;
  • Curry powder;
  • 3 tomatoes
  • King chili (yellow) or sweet green pepper, chopped.
  • Peas or beans (optional);
  • 1 carrot/cabbage;
  • Four cups of long-grain rice;
  • 5 tablespoons of paste.

Nigerian Jollof rice

How to cook?

Boil the chicken. Then fry it until golden crust. Then add salt, onion, pepper, garlic, bay leaves and curry in the similar oil, where chicken was boiled;

Fry onions. Add garlic and tomatoes. Stir for seven minutes, and then add broth and vegetables. Fry over low heat for seven minutes;

Then add chili pepper and boil for six minutes;

Put rice in a separate pot. Add water and tomato paste. Boil it until half cooked;

Add your rice to broth with vegetables;

Salt it, stir and cover until ready.

Fried chicken is served with prepared rice.

Source: ask.naij.com

Jollof Rice (With Basmati Rice)

Ingredients:

  • 1/3 cup pure Groundnut oil *
  • ¼ of a large onion (sliced)
  • 1 small can tomato paste (150ml)*
  • 2 cubes magi
  • ½ teaspoon each (Thyme, curry, chilli powder)
  • Salt – to taste
  • 4 bay leaves
  • 2.5 cups basmati rice
  • Sheet of foil

*substitute vegetable oil

*I made use of tomato paste alone in this recipe. You may choose a more traditional base which will involve blending 1 large tomato, 2 bell pepper and half a medium onion. Use in place of tomato paste and follow all other directions as explained.

 Directions:

 

1) Place a pot with a tight fitting lead on medium heat, add in the oil. Heat up the oil, add in the chopped onions and bay leave. Stir-fry until onion is translucent and fragrant .


2) Add in the tomato paste , cover and leave to fry for 3-5 minutes, stir occasionally. Add in the maggi, thyme, curry, chilli powder and salt. Combine

3)  Add in 2.5 cups of water. Cover and bring to a boil.


4) Reduce the heat to medium-low (2.5 – 3).  Add in the rice. Cover the pot with the foil and then the lid. (It’s extremely important that the pot is well covered so as to infuse each grain of rice)

5) Leave to cook (on low-medium heat) for 25 minutes.

6) Remove the pot from heat, the rice should looks as pictured below.  Combine. If the texture of rice isn’t to your liking at this point, simply cover the pot tightly for another 6 – 10 minutes (there is no need to return the pot back to the heat, the retained heat is enough to continue to cook the rice). Otherwise the rice is ready to serve.

NIgerian Jollof Rice with Basmati Rice
Remove the bay leafs and Serve jollof rice with your choice of protein. I recently fell in love with Jollof rice and eggs, it is the best combination.

Source: www.9jafoodie.com

How to prepare green pea jollof

Ingredients

  • Long grain rice

  • Fresh tomatoes

  • Pepper

  • Cloves of garlic

  • Onions

  • Thyme

  • Vegetable oil

  • Spices

  • Green peas

Method

  • Heat oil under medium temperature and add chopped onion and garlic, leave to simmer

  • Add blended pepper, fresh tomatoes and tomatoes puree. Stir and cover to cook.

  • Taste for salt

  • Add curry, nutmeg and rosemary.

  • Add cups of rice to the stir continuously for 2 minutes, this prevents the rice from clumping.

  • Add water, taste for salt again and cover to cook.

  • Simmer rice for 15 minutes, then add frozen peas. Cook for an additional 15 to 20 minutes or until all the water has absorbed

  • Serve assorted green pea jollof.

Source: pulse.com.gh

Nigerian food recipes. Jollof rice.

Ingredients:

  •   500 mls Tomato Stew
  •   3 cigar cups or 750g long grain parboiled rice
  •   Salt and pepper
  •   Chicken (no matter which part)
  •   2 not big onions
  •   2 teaspoons thyme
  •   3 Knorr cubes
  •   2 teaspoons of Nigerian curry powder

Preparation for cooking Jollof Rice:

1. Get your tomato stew ready. You can search the web to find out how to do that. You should prepare your tomato stew beforehand, don’t forget to keep in the freezer.

2. If you are willing to use the whole chicken, you should wash it and cut into pieces. Cook it with the thyme, a few Knorr cubes and, of course, 2 chopped bulbs of onions. The cooking time depends on the type of the stove.

3. You should parboil the rice properly. Rinse it and then put it in a sieve for draining.

Cooking:

1. Pour the tomato stew and chicken stock into the pot and leave it to boil.

2. Add the curry powder, drained parboiled rice, pepper and salt to taste. The level of water should be exactly the same as the rice level. It’s important to ensure that all the water can dry up till the time the rice is ready.

3. Cover this pot and leave it cooking on low or medium heat. Thus the rice won’t burn before the water can dry up.

The rice is done by the time there is no water. Taste it. If it is not ready, you should add a bit more water and also reduce the heat for preventing rice burning. Keep cooking until it’s done.

Source: ask.naij.com

Coconut Jollof Rice

Ingredients
  • ¼ cup coconut oil
  • 1 medium onion (thinly sliced)
  • 1 can coconut milk (400ml)
My brand of choice is by Thai Kitchen
  •     
  • 2 knorr cubes
  • Salt – to taste
  • Ground pepper – to taste
  • 4 heaped tablespoons crayffish (divided)
  • 3 cooking spoons Nigerian stew base
  • 3 cups rice – washed
Directions
  1. Place a pot with a tight fitting lead on medium heat, heat up the coconut oil. Add in sliced onions and fry until translucent and fragrant.
  2.     
  3. Add in stew base, Knorr, salt, pepper, half crayfish, coconut milk and 1 cup of water. Cover and allow to simmer on low-medium heat for 15 minutes
  4.     
  5. Uncover the pot and stir in rice. increase heat to medium. Leave to come to a boil (when you see bubbles ontop of the rice). Reduce heat to low-medium and cover the pot tightly.
  6.     
  7. Cook for 15 minutes (if using basmati) or for 25 minutes (if using parboiled rice)
  8.     
  9. Fluff the cooked rice with a fork then add in the left over crayfish (This is the absolute best part, it is amazing!!)
  10.     
  11. Serve with your choice of protein
  12.     
 Source: www.9jafoodie.com

Nigerian Jollof Rice

Ingredients

2 cigar cups | 500g (1.1 lbs) long grain white rice

Tomato Stew 500 mls

Chicken (whole chicken, drumsticks or chicken breast)

Pepper and salt (to taste)

2 medium onions

Seasoning – 3 Maggi/Knorr cubes & Thyme (2 teaspoon)

Before you cook Jollof Rice

Prepare the tomato stew. Visit the Tomato Stew page for details on how to do that. It is advisable to prepare tomato stew before hand and keep in the freezer. This is so that whenever you want to cook any jollof rice related dish, it is just a matter of adding it to your cooking.

If you will use whole chicken then wash and cut it into pieces. Cook with the seasoning and 2 bulbs of onions (chopped). The cooking time depends on the type of chicken. The rooster or cockerel cooks much faster than the hen but the hen is definitely tastier. When done, grill it in an oven. You may also 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. Wash the parboiled rice and put in a sieve to drain.

Cooking Directions

Pour the chicken stock and the tomato stew into a sizeable pot and leave to boil.

Add the drained parboiled rice, salt and pepper to taste. The water level should be the same level of the rice. This is to ensure that all the water dries up by the time the rice is cooked.

Cover the pot and leave to cook on low to medium heat. This way the rice does not burn before the water dries up.

If you parboiled the rice as described at parboiling rice for cooking jollof rice, the rice should be done by the time the water is dry. Taste to confirm. If not, you will need to add more water and reduce the heat to prevent burning. Keep cooking till done.

Serve with fried plantain, Moi Moi, Nigerian salad or coleslaw.

You can spice up this recipe by adding 2 well known vegetables to arrive at what we refer to as Mixed Vegetables Jollof Rice.

Source: www.africanseer.com

Jollof rice

Ingredients

  • 1¼ cups white rice
  • 1 medium onion, chopped
  • 1 pound boneless, skinless chicken breast or any meat of your choice
  • 2 teaspoons vegetable oil
  • 1 can (6-ounce) tomato paste
  • 3 cups chicken broth

Procedure

  1. In a saucepan, sauté rice and onion in oil.
  2. Cover and cook until onion is translucent and soft.
  3. Cut chicken into ½-inch cubes and add to sauté mixture.
  4. Mix in tomato paste and then broth.
  5. Bring mixture to a boil.
  6. Cover pan and reduce heat to low.
  7. Cook until rice is tender, liquid is absorbed, and chicken is cooked, about 20 to 25 minutes.

Makes 8 servings.

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