Jollof Rice Recipe
Ingredients
- 14 – tomatoes peeled or canned
- 1 – extra large onion or 2-3 medium sized ones.
- 2 – habanero or scotch bonnet pepper
- 2-4tbsps – tomato paste
- 1tbsp – shrimp powder (optional)
- Chicken seasoning – tt
- 1 – stock cube (optional)
- Salt – tt
- Spice mix – tt
- Vegetable oil
- 3 cups – Jasmine Rice
Step by step method
Blend habanero and onions, set aside as well as the tomatoes. Heat up oil, add blended onions and habanero and fry for about 3 minutes. Add tomato paste and fry for about 5 minutes, the beginning add bay leaf and shrimp powder and cook for 3 more minutes, the total cooking time at this stage will be 10 minutes. Add blended tomatoes, rinse out the bowl, with some water and cook till the tomatoes losses its sour taste. Stir periodically under low heat so it does not burn.
- Add seasoning, stir it up nicely and allow to cook on medium low until oil begins to settle on top, this indicates stew is almost done. Let it simmer for about 10 – 15 minutes, prep the rice by washing it.If the stew is too much divide it into two. Store the other half in the fridge for another time and use the other half to make to make the jollof rice.
- Add jasmine rice and give it a good stir until each grain is coated with some of the stew. Add about two cups of water to loosen up the grains. Cover it up with parchment paper and a lid to allow the steam to penetrate and cook it beautifully. Bring it to a boil, once it boils, lower the heat and cook for 15 minutes,give it a good stir to loosen up the grain.
- The secret to cooking perfect jollof rice, is to stir it in the beginning in the middle and at the end of cooking it, that will enable it to cook to perfection.
