Nigerian Party Jollof Rice Recipe by Bakers spice (2024)

FAQs

What's the secret to great Jollof rice? ›

Jollof rice shouldn't really be boiled, rather it should be infused with steam. Therefore when cooking, make sure you use equal parts of water and rice. Never let the water drown the rice. Use the same measure for both and let the steam do its part.

The addition of aromatic spices such as thyme, smoked paprika, garlic granules, and onion granules lends a depth of complexity, while a touch of tomato puree adds a luscious richness to the dish. One of the key secrets to achieving perfect Jollof Rice lies in the cooking process.

Tomatoes give jollof rice its unique reddish colour. Fresh tomatoes are best used to prepare large quantities of jollof rice as they are cheaper than processed purees. Along with tomatoes, scotch bonnet also contributes to the colour of the rice.

Try a pinch of baking soda.

Baking soda is very alkaline, which is a good way to correct overly bitter dishes. Sprinkle just a pinch into your food and mix it in well to see if that helps. This is a good trick for if you're cooking and realize that you added too much of a bitter ingredient.

While the white pepper and bay leaf give your Jollof rice a prominent flavour and taste, butter gives it a rich look and taste. Jollof rice needs steam and not liquid to cook perfectly. You'll need to trap in as much heat as you possibly can to achieve the perfect consistency.

Next add in the washed rice and stir well to ensure rice is properly mixed in. After this, add in just enough water to cover the rice, so the water should be just above the level of the rice. TIP – This is step is very important as adding excess amount of water will lead to soggy jollof rice which we don't want.

But depending on the quantity you are cooking, don't over use bayleaf if not, your jollof will taste quite bitter. So just 2/3 small leaves is OK for jollof rice for 4 mouths. -Another ingredient is Butter, in place of vegetble oil. Butter is one ingredient to this thing called party jollof rice.

My grandmother would say that there is no party without jollof and the party jollof is quite different from the home-cooked version. This is because the party jollof is cooked over firewood in a large pot called the Adugan. The smoke from the firewood infuses flavor into the rice and the result is remarkable.

How to use turmeric in jollof rice? ›

As a Nigerian, I can say that aside from the taste and flavour, a beautiful thing about the Nigerian Jollof rice dish is how it varies. From the classic Jollof to party style Jollof and a recent favourite that is basmati Jollof and more. This recipe is the more common and classic recipe, used by most home cooks.

Moin Moin/Moi Moi. This savory steamed bean pudding is a popular accompaniment to jollof rice in nearly every Nigerian home. It's made with peeled black-eyed peas, a pop of onions and peppers, and enriched with tasty add-ins like fish, crayfish, boiled eggs, or liver.

Peppers and Tomatoes:

Because Jollof rice that is not red and thick, is that one jollof? A tip is to make sure the pepper is more than raw tomatoes used. Using more raw tomatoes will water down the colour of your Jollof rice. Tomato purée is the secret to the signature red Jollof colour.

Jollof rice is a meal that's universally loved in West Africa, with variations served in almost every home and street corner. The basic recipe involves cooking parboiled rice in a tomato and pepper blend infused with spices, but the unique taste comes from the individual cook's choice of other ingredients and spices.

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Most people go past parboiling the rice and actually add almost cooked rice to the tomato base mixture for the jollof so it soaks up the water and becomes mushy and if you don't wash the starch out of the rice properly after you parboil rice/wash your rice, it becomes STICKY and that isn't Jollof but ASARO.