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. Many individuals in West Africa have grown up eating Jollof rice which makes them appreciate the meal and identify themselves with this delicious food. Jollof rice is prepared at homes and at parties where you can get it in plenty. Many techniques and recipe are available in the preparation of Jollof rice. What makes the Jollof delicious is the ingredients used which include tomatoes, tomato paste, salt, scotch bonnet pepper, spices, rice as well as onions. Jollof rice must comprise all the components otherwise it is not termed as one. The long grain rice is commonly used by the Nigerians which differ from the Ghanaian which employs basmati or jasmine rice.
The ingredients required to make Nigerian Jollof rice include five medium-sized tomatoes which are chopped, one red bell pepper, one onion, two scotch bonnet pepper, a quarter of groundnut oil, three tablespoons of tomato paste and two and a half cups of chicken stock. Other ingredients are salt, curry powder, thyme, all-purpose seasoning, bay leaves and water.
Blend your tomatoes, scotch bonnet pepper, red pepper in a food processor for about 45 minutes and make sure that it has blended well. Using a pot, heat your groundnut oil using a medium-high heat. When the oil is heated as required, you need to add your onions and fry until they turn golden brown. After that you are supposed to add tomato paste and cook for about three minutes. Put your blended tomato mixture into the pot that contains heated oil and onions and fries them for not less than 30 minutes. You are supposed to stir the mixture in the pot continuously as this will help in preventing the tomato paste from spoiling after excessive burning. Minimize the temperatures of your heater after cooking for 30 minutes and then put the chicken stock into the pot. You should mix and then add your seasoning and continue to boil for 30 minutes.
Introduce the parboiled rice to the pot and mix well with the tomato stew. At this point, add water and ensure that the level of the rice and tomato mixture are in line. Add the bay leaves, cover the pot and cook on low heat for about thirty minutes. When the liquid has almost dried off, you need to add the remaining tomato stew and cover and allow it to cook for another ten minutes until all the liquid has dried up. Turn off the heat and your Jollof rice is ready to be served.