Quote:
Originally Posted by rachie
We had a family get together yesterday and me and my sister was discussing how we cooked Jollof rice we are both as bad as each other i think.
Everyone had a good laugh when i told them how i have been making Jollof rice. One of my family members described my way of cooking Jollof rice as the very lazy way to cook it.
This is how i have been making it-
I blend 2 tins of tomatoes in the blender with an onion a bit of chilli powder and add a stock cube as well. I also add in tomato puree as well during this stage.
I boil the rice and then wash it and add in the blended ingredients with a tiny bit of oil and just let it cook. I also mix the ingredients with some water that i use to help cook the rice.
I probably am not doing it right. How do you cook your Jollof rice? I would like to learn to cook Jollof rice the authentic way. I want to try it with prawns as well if i used prawns when would be the best time to add them in?
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Hi Rachie,
Do you know how to prepare stew? This prepearation is your basis for Jollof rice.
So you are right to blend your tomatoes/onions/scotch bonnet/maggie/meat/chicken stock together (BUT NOT the tomato puree)
1) So prepare your stew as you normally would (Heat the oil and add your T. puree to the hot oil and stir in with mixed herbs/bay leaf) Whilst your stew prep is cooking down.
2) During the above prep you should HALF cook your rice. To the point you are ready to wash it.
3) Jollof mixture. What you add to your version is up to you.... Prawns/diced meat/veg mixture etc (your call)
So what you have prepared to add to your version should be added to your stew mixture. (some pple may not add at this point - I do, so it is up to you. You may wish to add fried diced meat towards the end)
4) Add your half cooked rice to your stew mixture (make sure the size of the pot is adequate) and mix in well. Allow the rice and stew to simmer (use foil to cover in replacement of lid/or wrap foil over lid)
Check/taste at regular intervals to make sure the rice is cooked well. Add small amount of water/stock to suit your rice preferance.
Jollof rice is made well dependant on who is making it...practice makes perfect.
Happy cooking.