The Nigerian Jollof to me, is the queen of all dishes. Its enticing aroma and beauty is like love at first sight, and to mention the sophisticated ingredients used during preparation.
Fun Facts About The Nigerian Jollof
-It cuts across every ethnic group in the country.
-It is a popular dish at parties and ceremonies and weddings. Most times, people just attend just for the jollof.
-There’s an ongoing long overdue rivalry between African countries about who makes the best jollof. This is between mostly the Ghanians and Nigerians and it’s said to be the most heated food debate.
-Originated from the Senegambian region.
-Uncooked rice grains
-Fresh tomatoes
-Frest pepper
-Carrots, cabbage, green beans
-Onions
-Tomatoe paste
-Cooking oil
-Ginger/garlic
-Spices
Wash, scrape & cut carrots, ginger and garlic into smaller bits.
Wash and chop onions/cabbage into desired shapes.
Wash uncooked rice with clean running water and salt thoroughly for about 3 times preparing to per boil.
Wash and blend the fresh tomatoes and pepper.
Per-boil washed rice for 10minutes until it’s half done. Avoiding per boiling with too much water so the rice doesn’t get too soft.
After 10minutes, pour the rice in a sieve and run cold water through it so all the starch leave and so the heat doesn’t overcook it.
For the rice sauce, heat up a clean pot and pour in some groundnut oil and pour some chopped onions, garlic and ginger to fry for 5mins on low heat to enhance aroma.
After 5mins, pour in some tomatoe paste, stir and allow fry for 5mins. Once the paste has blended with the oil, then pour in the blended tomatoes and pepper mix. Stir at intervals to prevent it from burning. Allow fry for about 15mins until it has a fried texture and look.
Add some seasoning cubes, jollof spices, meat stock for extra taste and then little water. Avoid adding too much water so the rice doesn’t get soggy.
Taste and stir at intervals and when it’s spicy enough, pour the per boiled rice into the sauce and mix. Avoid mixing thoroughly so it doesn’t break the rice and it gets soggy. Cover to cook for 5mins.
Pour the vegetables, some bay leaves and extra spices(if needed) once the water is almost dry and allow steam for 3mins. As someone that likes my vegetables crunchy, I cook them last.
Add little cooking margarine for extra flavor and then stir gently. Taste to check if it’s tasty to your satisfaction and the jollof is ready.
The Nigerian Jollof has many side options. A lot of people eat theirs with some fried plantain, any protein or their choice, salad or moi-moi. It is versatile in nature and that’s why I call it the queen of all dishes.
I served mine with some gizzard sauce and salad as the side.
Try some jollof rice today!!
