Nigerian Jollof Rice Recipe

The battle of the Jollof’s is a huge ever-going feud between west African countries, especially since the invention of social media. If you ask me, Nigeria’s Jollof is the best, but then again, I’m biased. At the end of the day, you can never make everyone happy, you’re not Jollof rice!

Today, as a closure to my month long Food Blogging Month Special, I will be sharing with you my current favorite recipe- the Nigerian Jollof Rice Recipe which is also known as “Party Jollof”

Ingredients:

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  • Bell pepper
  • Onions
  • Habanero Pepper
  • Tomatoes
  • Olive Oil

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  • Maggi seasoning
  • Salt
  • Granulated garlic
  • Thyme
  • Rosemary leaves
  • Sazon Goya Seasoning (Optional/Or any seasoning of your choice)

To start this amazing dish, I will start by boiling some chicken

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For my chicken marinade recipe, click here.

After this chicken is boiled, I will be saving the chicken broth to help cook my Jollof Rice.

To Cook:

  • Blend All Pepper (setting aside one onion to dice)
  • Place empty pot on medium-high heat (You can use the same pot from boiling your chicken or meat of choice)
  • Add olive oil or whatever other oil of your choice (groundnut or coconut or whatever you use)
  • Add diced onions

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  • As you can see, I am not particularly one to meticulously dice my onions so I basically just slice it, the onion shape doesn’t really matter.
  • Let cook on medium-high heat for a short while
  • Add blended pepper
  • Cover and let cook for ten minutes
  • Add all seasoning appropriately (be careful with seasoning because the chicken broth from boiling is seasoned already)
  • Let cook for five minutes on medium-high
  • Add chicken broth

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  • Cover again and let cook for five minutes (depending on the size of your broth and how much rice you’re making, add water if necessary)

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  • Rinse starch (white) carefully off rice
  • Add rinsed rice (when adding your rice to broth), spread it out around the sides and not just concentrate it to the middle.

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  • Cover and let cook for fifteen minutes on medium-high
  • DON’T STIR AT ALL TILL WHEN FULLY COOKED

The only time you stir this rice is when it’s almost cooked and it’s best stirred with a wooden or this wooden object calledOmorogun” in Yoruba.

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Then you want to stir from beneath, it should be smelling quite roasted now, so turn off your gas cooker. A beautifully roasted smell should be all over your house now which obviously contributes to that distinct party jollof taste.

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Up above’s a picture of my baked chicken which came out super tasty and the Jollof rice, as usual- absolutely delicious!!

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Let me know how it comes out when you cook it!

 

 

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