So that you could be preparing Nigerian Party Jollof Rice recipes for your family but this ideas may be useful.
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We hope you got insight from reading it, now let’s go back to nigerian party jollof rice recipe. To make nigerian party jollof rice you need 13 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to prepare Nigerian Party Jollof Rice:
- Provide 3 Cup Rice
- Use 11/2 Cup Boiled down pepper mix (tomato, peppers & onions)
- You need 120 ml Vegetable Oil
- Provide 1 Sachet Tomato Paste (70g)
- Use 1/2 Tablespoon Ginger Paste
- Get 1 Tablespoon Butter
- Prepare 4 Bay leaves
- Provide 3 Knorr Cubes
- Take 1 Sachet Maggi Jollof Seasoning
- Take 3 Teaspoons Curry
- Take 3 Teaspoons Thyme
- Prepare 2 Cups Beef/Chicken Stock
- Use 2 Big Onion
Instructions to make Nigerian Party Jollof Rice:
- Heat up the vegetable oil in a pot. Saute the onion with the ginger paste for 2 minutes. Fry the tomato paste for about 5 minutes until u notice it looks as if it forms lumps. This step is very important as some brand are a bit sour.
- Add the boiled down pepper mix and fry again until you notice the pepper mix separates from the oil. Season with curry, thyme and jollof seasoning.
- Add the beef/chicken stock and water enough to cook the rice. Add bay leaves.
- Add seasoning cube and check for salt. Bring this mixture to a rolling boil. Add the washed rice.
- Stir everything together. Cover the pot with foil sheet before using the lid. This is to trap all the steam needed to cook the rice.
- Once rice is soft, add butter and stir. Serve with salad, coleslaw, moi moi or peppered meat.
- NOTE: To get the typical smoky flavour associated with the Nigerian party jollof, you have to deliberately burn the rice at the end of the cooking process by slightly increasing the heat. It's also important to properly cover the pot using a foil sheet before the lid so as to properly trap in all the steam & cook the rice without adding excess water leading to a soggy jollof.
- Remember, it's the steam that cooks the rice and not the water. The quality of the pepper mix and rich stock also contribute to attaining a delicious Nigerian jollof.
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