Jollof rice is a western African dish which is a stable food for most of the people who live in this part of the world. It is believed that Jollof rice meal started in Western Africa which is why most of the people in this part of the globe love this food. Jollof rice is prepared at homes and at parties where you can get it in plenty. It is imperative to understand that there exist many methods on how to prepare Jollof rice. It is a meal that is made using rice, tomatoes, onions, tomato paste, salt, scotch bonnet peppers, and spices. Your Jollof rice should have all the ingredients to be considered Jollof rice. The long grain rice is commonly used by the Nigerians which differ from the Ghanaian which employs basmati or jasmine rice.
The Nigerians Jollof rice call for various ingredients which include 5 chopped tomatoes, 1 red pepper, groundnut oil about a quarter teaspoon, 3 tablespoon of tomato paste, 2 scotch bonnet pepper, 1 onion and two and half cups of chicken stock. Also, you will be required to have salt, curry powder, water, bay leaves and all-purpose seasoning.
The initial step is to mix the tomatoes, scotch bonnet pepper using a blender for at least 45 minutes and check to make sure it has blended thoroughly. Take medium-Sized pot and put your oil and heat using moderate temperatures. Put your chopped onion into the heated oil and let it boil until it achieves a golden brown color. You need to add your mixed tomato mixture and cook the mixture and tomato paste for about 30 minutes. Stir the mixture consistently to make sure that the tomato mixture does not burn. After 30 minutes are over, you need to reduce the heat to medium and add the chicken stock. Mix the content in the pot carefully and then introduce the seasoning and proceed with the boiling for another 30 minutes.
Place your parboiled rice in the pot and mix carefully with the tomato stem you had prepared. You need to add water at this stage to ensure that the rice level and tomato mixture is maintained. Add the bay leaves, cover the pot and cook on low heat for about thirty minutes. After the liquid has started to dry off, add the rest of tomato stew and cover the pot to wait for it to cook for about ten minutes for all the liquid to dry up. Turn off the heat and your Jollof rice is ready to be served.