Jollof Rice

Jollof Rice of life.

I heard someone said that jollof rice is synonymous to Nigeria, then a friend put up a status update that she is jollof rice. Funny right? Anyhow, as a Nigerian/American, I would agree that jollof rice is Nigerian but after eating jollof rice from Senegal, Gambia, Mali and Sierra Loane, I will hesitate to affirm that perception. Anyway, for me, it has never occurred to me to put up a recipe for jollof rice, until my husband’s colleagues that follow my blog asked for a step by step recipe, so today why cooking for my client, took the time to take enough pictures of the process. You can serve your rice with fresh, fried fish or stewed or fried meat.

62oz Tomato paste
10 large onions
2 cups of vegetable oil
5 jumbo cubes
5 tablespoons of hot pepper
2 tablespoons of ground black pepper
2 tablespoons of ground white pepper
2 tablespoons of thyme
2 tablespoons of curry powder
2 tablespoons of ground rosemary
3/4 cup of bay leaves
Chicken broth
Salt to taste
1/2 of butter

First, I usually make my broth out of cooking chicken with all the spices, salt and maggi cubes with water to make my broth. Secondly, I fry the tomato paste with two notions and the oil, adding the bay leaves, salt, red hot pepper, and one tablespoon of all the listed spices. Then, I soak my rice in hot water and wash it out, I never per boil my rice at all, just hot water rinsing. In a heavy pot, I combine the broth, fried tomato paste, remaining onions (blended) together. Set on the stove and allow to heat up, then add the rice, stir very well, cover with plastic bags or foil and then pot cover, allow to boil out, then reduce heat and allow to cook with steam, add the butter at least 5 minutes before rice is fully cooked.image image image image image image image image image image image image image image image image