INTRODUCTION
JOLLOF RICE — The Queen and identity of the West African delicacies. Though there are controversies on which West African country make the best JOLLOF rice.
As a mixed West African of Ghanaian and Nigerian origin, i have been privileged to enjoy varieties of West African jollof rice and I believe the Nigerian jollof rice stands out. Lol.
Follow the post as I show you how I mame my native jollof rice, the Nigerian way.
INGREDIENTS
- Bouillon cube (star maggi 4)
- Salt (a tablespoon)
- Onions (1 large bulbs)
- Fresh Red Bell Pepper (8 medium size)
- Vegetable Oil (20cl)
- Ground crayfish (100g)
- Dried fish (as you desire)
- Processed Tomato paste (100g)
- Rice (300g - 400g)
PROCESSES
pre-cooking
- Debone your fish, then pour boiled water on it.
Drain the water after 3 minutes. - Per boil your rice
- Blend your fresh red bell pepper
- Chop your onions and open your processed tomatoes paste tins or sachet.
cooking
Put your clean and dry pot on a medium heat cooker.
Introduce your vegetable oil into the pot, then add your salt.
Add your chopped onions and your deboned fish and stir for 2 minutes.
Add your tomato paste and stir for 5 minutes, before adding your bouillon cube and crayfish.
Pour some volume of water, about 60cl, into the mixture and stir.
Cover your pot and allow the mixture to boil for 5 minutes
Introduce your per boiled rice into the mixture, stir and cover the pot. Allow the water to dry.
Bon appetite.