One of the staple food for the people in west Africa especially Ghana and Nigeria is Jollof rice. Many individuals in West Africa have grown up eating Jollof rice which makes them appreciate the meal and identify themselves with this delicious food. most of the parties in Nigeria include Jollof as part of their celebration, and you will get a chance to enjoy the music together with the food. It is imperative to understand that there exist many methods on how to prepare 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. There is a difference in the way the Nigerians and Ghanaian prepare their Jollof rice as the Ghanaian utilize basmati or jasmine rice while the Nigerians use the long-grain rice to make Jollof 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.
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. 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. Ensure that you are stirring continuously to prevent the tomato mixture from burning. Minimize the temperatures of your heater after cooking for 30 minutes and then put the chicken stock into the pot. Mix the content in the pot carefully and then introduce the seasoning and proceed with the boiling for another 30 minutes.
Place your parboiled rice in the pot and mix carefully with the tomato stem you had prepared. 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. 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.