Jollof rice is one of the most simple and the easy to make Nigerian food, you’d want to start from here if you are new to Nigerian foods.
Married to a Nigerian person and probably looking for an easy to make African Food? Nigerian jollof rice is accepted all over the world and the ingredient used is found in all parts of the world. This was one of the first foods I learned to prepare at a younger age, my tactics only improved over the years.
What you find below is the image of delicious plate jollof rice plus grilled chicken, I did add parboiled peas just to improve the appearance of the meal. Enjoy!
The Ingredients for Cooking Jollof Rice
Making Nigerian jollof rice for 6 people, you will need:
– 4 cups of rice
– 2 kg of Chicken (I just like to use chicken but you can use any kind of meat that suits you)
– 1000ml of Ground Fresh tomatoes (your blender is calibrated, 1000ml = 1 ltr)
– 40 to 100ml Ground Fresh peppers
– Spices (Curry, Thyme, Delice, Nutmeg, chicken spice)
– 2 cubes of knorr cubes or maggi cubes
– 2 cups of sliced onions
– 300ml vegetable or groundnut oil
– Salt to taste.
– 3 cloves of garlic and 1 finger of ginger
Parboil the chicken (or any meat of your choice) with the spices listed above. I like to use lots of them so as to end up with a very tasty fried chicken. And then prepare the main food with the meat stock (meat water). Then I use very little or no extra spice while doing the main cooking.
Add water so that more than half of the entire chicken (or meat of choice) is submerged, then add sliced 1 cup of onions, 3 cubes of knorr cubes, one tea spoon of salt, one sachet of chicken spice and a teaspoon each of curry/thyme.
Note: Peel the outer back of the ginger/garlic, pound or grind.
Parboil the rice the normal way, boil about 7 cups of water in a pot, add the four cups of rice and allow to cook for 10 minutes. Then pour out and wash thoroughly with clean water then set aside in a bowl or sieve as you will see in my jollof rice videos below.
Making the Jollof Rice
1. Pick out the parboiled tasty chicken and deep fry, this wouldn’t take more than 10 minutes.
2. Once you are done with frying the chicken, just add the remaining one cup of sliced onions, stir for 1-2 minutes and add the ground tomatoes. I like to commence cooking jollof rice with the same oil I used in frying the chicken, Using a fresh oil is just the same as cooking without the chicken stock (meat water) which actually hold over 70 percent of the ingredient that is used in making most Nigerian foods, the end result is a tasteless meal.
3. Frying the tomatoes would take about 30 minutes. Fry until when you lift a portion with your frying spoon you will notice the oil continues to boil in the spoon. You also notice the tomatoes turning dark.
4. Once the tomato is well fried, add the meat water, the ground ginger/garlic, a teaspoon each of curry and thyme, two teaspoons of salt then about 1 or 2 cups of water, (you can add a little more water later), add a cube of maggi cubes or knorr cubes. Stir and taste, it should taste overly spiced. Don’t worry, once the rice is added the taste would balance.
5. Then add the rice and cover to cook.
6. Then just cook till the rice is soft for consumption, Remember that you can add water occasionally.
Note Serve with Fried Plantain, Nigerian Moi Moi, Nigerian Salad or Coleslaw