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. Many techniques and recipe are available in the preparation of Jollof rice. It is cooked by using rice, tomatoes, onions, salt, scotch bonnet pepper, tomato paste, and spices. 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 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. Other ingredients are salt, curry powder, thyme, all-purpose seasoning, bay leaves and water.
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. Heat your oil in a medium-high heat using a medium-sized pot. Introduce the onions in the heated oil and allow it to fry to 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. You are should add your chicken stock into the mixture in the pot after it has cooked for 30 minutes and after the heat has been set to medium. Mix the content in the pot carefully and then introduce the seasoning and proceed with the boiling for another 30 minutes.
Introduce the parboiled rice to the pot and mix well with the tomato stew. You need to add water at this stage to ensure that the rice level and tomato mixture is maintained. Introduce the bay leaves, cover the pot and allow it to cook for about thirty minutes using medium heat. 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. After cooking for ten minutes, you need to turn off the heating element and serve your Jollof rice.