HOW TO PREPARE JOLLOF RICE NIGERIAN STYLE.

Jollof rice is a beloved West African dish, especially popular in Nigeria, Ghana, Senegal, and several other countries. The rice is cooked in a tomato sauce with a mixture of spices and often accompanied by vegetables, protein (such as chicken, fish, or tofu), and side dishes.

Here’s a basic recipe for Nigerian-style Jollof rice:

Ingredients:

2 cups long-grain parboiled rice
1/4 cup vegetable or palm oil
1 onion, finely chopped
2-3 ripe tomatoes, blended (or 2 cups canned tomato sauce)
1/4 cup tomato paste
2 red bell peppers, blended
2 cloves garlic, minced
1 tsp ginger, minced (optional)
2 Scotch bonnet peppers (adjust to heat preference), blended (optional)
1 tsp thyme
1 tsp curry powder
2 bay leaves
2 cups chicken or vegetable broth
Salt and pepper to taste
Protein of your choice: chicken, fish, shrimp, or tofu
Optional: vegetables like peas, carrots, or green beans
Instructions:

Wash the Rice: Rinse the rice in cold water a couple of times to remove excess starch. Drain well.

Prepare the Tomato Sauce: In a blender, blend the tomatoes, red bell peppers, and Scotch bonnet peppers until smooth. Set aside.

Sauté Onions: In a large pot or deep pan, heat the oil over medium heat. Add the chopped onions and sauté until translucent.

Tomato Paste: Stir in the tomato paste and fry for about 2-3 minutes.

Add Blended Mixture: Pour in the blended tomato and pepper mixture. Cook, stirring occasionally, until the tomato sauce has reduced and the oil starts to float on the surface.

Add Spices: Stir in the minced garlic (and ginger if you’re using it), thyme, curry powder, bay leaves, salt, and pepper. Cook for another 2 minutes.

Add Rice: Stir in the parboiled rice, ensuring all the grains are coated with the tomato mixture.

Broth: Pour in the chicken or vegetable broth. The liquid level should be just above the rice. Adjust salt and pepper if needed.

Cook the Rice: Reduce the heat to low, cover the pot with a tight-fitting lid and let it simmer until the rice is cooked and the liquid is absorbed. This should take about 20-30 minutes. It’s essential to reduce the heat to prevent the rice from burning. You can occasionally stir the rice to prevent it from sticking at the bottom.

Add Protein and Vegetables: If you’re adding a protein like chicken, it’s best to season and fry or grill it separately and then add it to the rice when it’s almost done. Similarly, if you’re adding vegetables, stir them in when the rice is almost cooked to maintain their color and crunch.

Serve: Once cooked, turn off the heat and let the jollof rice rest for a few minutes. Then, fluff with a fork and serve with your choice of protein and side dishes.

Notes:

The exact spice amounts can be adjusted based on personal preference.
Some variations involve adding smoked fish, crayfish powder, or other regional spices for an even deeper flavor.
It’s important to use parboiled rice for the traditional texture and to prevent the rice from becoming mushy.
Enjoy your Jollof rice!