Jollof rice, oh jollof rice- the beloved of all.  The most frequently served food that never seems to go out of date. Jollof Rice is perhaps the most consumed food in Nigeria. There are no tribal or status discrimination when it comes to jollof rice.

The most amazing thing is that jollof rice did not originate from Nigeria. It has its roots in Senegal but for reasons unknown, Nigerians have adopted the meal and have fine-tuned it over the years.

There are variations of jollof rice but the king of them all is PARTY JOLLOF RICE. Please don’t be deceived into thinking they are all the same thing, ‘if it’s not party jollof rice, it’s not party jollof rice.

Today’s recipe will be on how to make party jollof rice; the kind you can smell from a mile away. So if you are ready, let’s begin.

Ingredients

4 cups of Rice

3 Large/ 4 Medium Red Bell Peppers (Tatashe)

1/2 Can of Plum Tomatoes/ 2 Medium Size Tomatoes

11/2 Scotch Bonnet (Ata Rodo)

2 cups Beef or Chicken Stock

120g Tomato Paste

2 Onions

100ml /6 Tablespoons Nosak Famili cooking oil

2 Tablespoons Butter

1 Tablespoon Minced Ginger

1/2 Teaspoon Curry powder and Thyme

1/2 Teaspoon any seasoning of your choosing

3 Knorr Chicken cubes

2 Teaspoons White pepper

3 Bay Leaves

1 Medium Size Tomato for Garnishing

Salt to Taste

Method

First blend the red bell peppers, tomatoes, scotch bonnet and 1 onion to a smooth paste and set aside.

Add the Nosak Famili cooking oil into a large pot, place on the hob on medium heat, add half sliced onion into it and let it fry till fragrant. Add the blended pepper, tomato paste, knorr cubes, curry powder, one teaspoon white pepper, bay leaves, cover and let it fry till oil begins to float to the top. This should take 15 to 20 minutes.

While that’s frying, wash your rice thoroughly to rid it of starch and set aside. If you’re choosing to parboil your rice, parboil for 5-8 minutes with little water on low heat. The rice should still be hard and not soft, wash with warm water and set aside.

When oil floats to the top, add the chicken/ meat stock, cover and let it fry for a further 8-10 minutes.

Now add the washed rice. (It’s better to transfer the rice into another big pot, then add the stew so you can control the amount of stew that goes in to avoid over adding. Stir thoroughly, ensure the stew is only about a cm over the rice when combined, it’s better to start with little liquid and add as you go)

When that’s fully mixed, add the butter, the minced ginger, the remaining teaspoon of white pepper and stir. Cover and let it cook till the rice softens. Do stir every now and then with a wooden spoon; this prevents clumps and doesn’t break the rice up. Add little bits of stock or water as you go, be careful not to add too much. Jollof rice needs steam to cook and not water, don’t be alarmed if/when the rice begins to burn, it will definitely burn a little, this is what gives it the much loved ‘smokey’ flavour.

When the rice is soft enough, add the onion rings and sliced tomato and stir.  Switch off the heat and leave to steam with the residual heat for another minute or two and your Party Jollof Rice is ready.