210gConcentrated Tomato Paste This is equivalent to 3 sachet of Gino paste
7cupsLong Grain Rice
1 & 1/2Cup Vegetable oil
2teaspoonsOpe farms 6-mixed spice
6Tasty Chicken or Knorr Stock cubes
Salt to taste
Firstly, you need to make tomato puree. To get that, blend different quantities of tomatoes, pepper, onions, ginger, and garlic as you desire. Once done, set aside the quantity that is needed for the Jollof rice.
Slice two large onions for cooking and one moderate-sized for garnishing if you like to see onions in your food. Personally, I do not like to see onions so, I made use of just two large onions.
Get the raw long-grain rice that is to be used and wash clean. Since this method does not require parboiling, wash about three times with water alone and the fourth time, wash with some salt to remove some starch content.
Also, collect all the other ingredients needed and keep nearby. The margarine, oil, seasonings etc. Peel the stock cubes that you are to use before you start cooking.
You do not want to be at a rush doing these things.
Start cooking by setting a pot that would contain the rice on medium heat, allow the pot to heat up and completely dry of water. Once it's dry, add the margarine and leave it for 1-2minutes to melt. After melting the margarine, pour in the onions that you have prepared for frying and add a teaspoon of salt. Stir continuously until the onions is tender and the content of the pot is lightly golden in colour.
Pour in your tomato puree made from blending, stir lightly and allow to cook until it's all bubbly. Add all your condiments ( the bay leaf, all the stock cube, and Ope farms 6-mixed spice, half the curry and thyme as well as salt to taste ). Stir properly for about 5- 8 minutes to allow the puree to fry a bit.
Add the concentrated tomato paste and continue stirring for about 6 more minutes until the tomato content of the pot looks all drained of water.
While preparing the Jollof stew, it might seem like its burning. Well, that's very fine. Just keep stirring so that it does not burn. Taste the stew to make sure that it is well seasoned. If you need any more of the ingredients, do well to add some more.
Next up, add the chicken stock and enough water to cook the rice. If you are not sure, just add enough water that will at least cover the rice by 3 inches (one finger) or if you think 6 cups of water will cook the rice, add only 4 at this stage. You can add the rest later when the rice is cooking. Yet again, stir the content of the pot, cover the pot and allow the water to boil.
(If you have a spare cooker, you can boil this water when you are frying the Jollof stew and just pour the boiled water at this stage)
Once the stewed water has come to boil, stir again, taste and ensure that you love the taste. Now, add additional teaspoon of salt to cover for the rice when it gets in.
Add the rice, cover the pot and allow to cook. Check after about 10 minutes to see the water level and doneness of the rice. If you need more water, add some cups. Also, lift the rice from the middle (not touching the bottom of the pot with your spatula) and stir gently. Cover again and allow to continue cooking. Repeat this step every 5-10 minutes until the rice is soft and water dried.
This time, stir the rice thoroughly but carefully. Thorough, ensuring you lift the rice from the bottom of the pot upwards and sideways. Carefully, not allowing what you've cooked to pour away.
Serve hot and enjoy with some local drink.
Nigerian Jollof Rice Recipe https://foodiedame.com/smoky-jollof-how-to-prepare-mouth-watering-nigerian-jollof-rice/ May 10, 2020