Nigerian Jellof Rice
Jollof rice is one of the most simple and the easy to make Nigerian food, you would want to start from here if you are new to making Nigerian foods.
Ingredients for Making Nigerian Jollof Rice
4 cups of rice2 kg of Chicken (I just like to use chicken but you can use any kind of meat that suits you)
1 cup of crayfish (optional, I don’t use it)
1 to 1.2 liter of Ground Fresh tomatoes (your blender is calibrated, 1000ml = 1 liter)
40 to 100 ml Ground Fresh peppers
Spices (Curry, Thyme, Delice, Nutmeg, you can spice to your taste and desire)
2 cubes of knorr of maggi
2 Bulbs of onions
20 to 30 cl vegetable or groundnut oil
salt to taste.
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 extract (meat water) with very little or no extra spice. Add water so that more than half of the entire chicken (or meat of choice) is submerged, then add sliced 1 bulb of onions, 3 cubes of maggi or knorr, one tea spoon of salt and maybe a little of curry, thyme and (or) spice of choice.
Parboil the rice the normal way, boil about three cups of water in a pot, add the four cups of rice and allow to cook for three to four minutes. Then pour out and wash thoroughly with clean water then set aside in a bowl or plastic sieve as you will always see in my videos
Here is How to Make Nigerian jellof Rice.
You might want to pick out the parboiled tasty chicken and deep fry in vegetable/ ground nut oil, this wouldn’t take more than 10 minutes.Then remove some of the oil if it is above fifteen to twenty centiliter, just so you don’t end up with lots of oil at the bottom of your pot. 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 meat extract (meat water) which actually hold over 70 percent of the ingredient that is used in making most Nigerian foods, you will end up with a tasteless meal.
Add sliced onions to the hot oil and then the ground tomatoes/pepper after about a minute. Fry until the tomatoes looses its sour taste due to frying (about ten to fifteen minutes later), I like to divide the tomatoes after frying, then continue cooking with half and add the other half later.
This is s trick that helps reduce burning, most jollof rice end up getting burned at the bottom of the pot
So divide the tomatoes and commence cooking with one of the halves in the pot, add the meat extract (meat water), then about 1 or 2 cups of water, (you can add a little more water later), add the ground crayfish (if you are using crayfish), a cube of maggi or knorr (if the meat extract) is not a good as desired, add salt to taste.
Stir and taste the whole solution.
Spice to your taste with your desired flavors and spices, then add the rice, lower the heat and cover to cook. You can add the other half of the fried tomatoes after cooking for ten to fifteen minutes, also slice onions and spray at the top (I like to use lots of onions on Nigerian jellof rice), this has its health benefits.
Then just cook till the rice is soft for consumption, Remember that you can add water occasionally. Then you can drop the fried meat at the top and cover in the last five minutes.
You just made a very delicious Nigerian Jollof rice, you can serve with the fried meat and maybe a bottle of your favorite drink
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