I noticed that Jollof rice served in occasions taste the same and you know what? They are tastier than the normal Jollof.
They have this unique smokey taste and aroma that will make you wanting for more. An occasion is incomplete without this.
Where you among those that crashed parties just to have a taste of this rice. lol! Anyway I was though i have repented and I equally want you to do same that’s why I will share the secret with you.
I can remember when I wanted to know the secret behind the smoky aroma and taste and I was told the firewood smoke gives it that unique taste while others feels it’s the burning underneath of the rice but whichever is the case I will show you just how to get this, right in your own kitchen
You can use the Stock of any meat such as: Beef, Chicken, Turkey e.t.c. The Original party Jollof rice basically doesn’t require vegetables as we use at home so this is optional though when i was done, i added some boiled green peas.
Ingredient for Party Jollof Rice
a. 10 Plum Tomatoes
b. 5 Tatashey(Red bell pepper)
c. 3 Green bell pepper
d. 4 Bay leaves
e. 1 Tablespoon of Dry Thyme
f. 1 Tablespoon of Curry powder
g. 4 Seasoning cubes
h. 2 Red Onion
i. 5 Cups of Rice
j. 5 Red scotch bonnet pepper(Ata rodo)
k. 1 Liter of liquid stock(Boiled meat water) i.e. Turkey stock, Beef Stock or Chicken stock
l. 5 Cloves of minced garlic(optional)
m. 1 Cooking spoon of Tinned tomato puree
n. Salt to taste
o. Vegetable Oil for frying (I used Canola)
Directions for Party Jollof Rice
a. Preparation of the stock. Boil the meat. If using the beef or chicken or turkey, wash and place in a pot and season with the crushed seasoning cubes, salt, thyme , curry , chopped onion minced ginger and garlic.
Boil till tender. pick out meat from the stock and fry in a separate pan. Set the stock and the oil from frying aside aside. they will be used later
b. Preparation of the rice. Parboil he rice and wash or soak it in hot water for some minutes and then wash. It removes the excess starch and prevents the rice from having a sticky texture thereby sticking together.
Whichever method you decide to use still give the same result. Okay to parboil the rice, add water enough to cover the rice and boil for 10mins then wash. on the other hand, if using the soaking method, soak rice in hot water for some minutes and wash and set aside
c. Wash the tomatoes, Scotch bonnet pepper (ata rodo) and remove the seed and also the onion. Blend all together.
d. Pour blended puree into an empty pot and boil until no water dries up
e. Then add the vegetable oil and stir constantly so it doesn’t burn. Do this for 5minutes and until tomatoes paste losses it sour taste
f. Add the stock and stir , add the thyme, curry powder, seasoning cube, salt to taste then stir and the grinded crayfish then cover pot and allow to boil
g. Then pour in the rice, make sure the mixture covers the rice. If not, then add water to ensure it does. then add the bay leaves to the pot and cover
h. When the rice is soften and the liquid is almost dried up leaving the concentrated tomatoes puree at the top, turn with a wooden spoon. Then taste for salt and seasoning from the stock. If it doesn’t taste enough, add more ingredients
i. If rice is not soft enough , add more water and allow to dry up till it’s completely soft
j. Turn the rice with any type of spoon and let the burning start 10-12 minutes is okay to get this
k. When you can perceive the rice burning underneath and the top is completely dried. Remove from heat. slightly open the pot lid for the vapor to evaporate
Serve your delicious party rice
a. Don’t use a metal spoon to turn rice , use a wooden spoon so the rice doesnt start burning too soon
b. Don’t use a non stick pot for this because of the afterward damages from burning the rice
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