Jollof Rice

INGREDIENTS:

● Basmati rice (Two and a half cups)

● Blended mixture of Tomatoes, onions and bell peppers (Check blog for the recipe of Èlò)

● I Tablespoon of grated garlic

● 1 Tablespoon of grated ginger                 

● 1 medium size onion chopped

● 1 medium onions sliced into thin rings

● Tomato paste

● Butter or Blue band

● 2/3 Knorr cubes or one cup of homemade chicken. stock

● Oil

● Salt

● 1 Tablepoon of paprika

● 2 Teaspoons of Curry

● 2 Teaspoons of Thyme 

● 1 Teaspoon of Black Pepper

● 4/5 cups of Boiling Water

● Two fresh chillies or 3 habaneros (Optional). (If want this in your Jollof rice, you must add it in when you're blending your Èlò).

(A solid kitchen spoon is a spoon used for cooking in the kitchen. It can hold as much as half cup of liquid or less)

How to Make: 

Wash the rice and set aside in a sieve so all the water drains completely. 

Now, heat 1 kitchen spoon of oil in a pot and once hot, add the chopped onions and fry until almost golden. Next, add the grated ginger and then the garlic and keep stirring as they could easily burn. After 30 seconds, add 3 to 4 Tablespoons of tomato paste and let it fry in the onions, garlic and ginger, stirring occasionally until the tomato paste is completely blended into the onions, garlic and ginger and it all looks like a smooth paste. (The heat should be moderate so that you don't burn the paste).

Now, add three kitchen spoons of the blended tomato mixture (Èlò) and let it cook, stirring it occasionally. After about five minutes, add the spices to the stew and then turn down the heat and let it simmer for about a minute. Next, add a teaspoon of salt, stir it in then add the stock cubes or the homemade chicken stock. (You can add 2 stock cubes first, check that it is not salty and then add the third stock cube if it isn't). It should taste like a sweet well seasoned stew. Next, pour the rice into the stew and mix it in well, then add three cups of boiling water and turn up the heat to bring it to a boil. 

(Jollof rice does not need a lot of water to cook as the steam the liquid creates, goes a long way in cooking the rice. Therefore, you must view the tomato blend (Èlò) and the tomato paste as a part of your liquid).

Once the liquid (water and Èlò) has reduced and is on the same level as the rice, turn the heat down completely and add to one tablespoon of butter. Now, cover the pot with a foil that is nicely pinched around the edges so the steam does not escape, then put the lid on and make sure it is tightly covered. Check on the rice in 15/20 minutes and at this point, pour the sliced onion rings on top of the rice and cover again.  

After about 5 minutes, stir in the onion rings you added into the rice and check if the rice is nicely cooked. If it is not (if the rice is still hard), begin to add in tiny bits of water as the steam is what will cook the jollof rice; so before adding any more liquid, check if the rice is done. (Add a kitchen spoon of boiling water at the most BUT in bits).

● You got it right if the jollof rice is well-cooked and comes out in single grains without sticking together; and THAT is your Jollof rice. 

Now, enjoy 😊.