Tuesday, June 29, 2010

Spicy Jollof Rice

Since this is my first post, I’d love to make it special and share the recipe of one of my favorite foods; jollof rice. I love preparing it, and definitely eating it! :-)

(Serves 4)

  • 2 tomatoes
  • 2 chili pepper (ata rodo)
  • 1 large Tatashe
  • 1 onion
  • 2 cups of chicken or turkey stock
  • 21/2 cups of white rice
  • 1 small tinned tomatoes (tomato puree)
  • 1 tablespoon of butter
  • 1 cooking spoon of vegetable oil (or a healthier option; olive oil)
  • Spices (Curry, Thyme, Ginger, Knorr cubes)
  • Salt to taste
  • optional for garnishing: Peas, Tomatoes, onions, Green pepper

(approx. preparation time: 50mins)

  1. Wash the rice, and then parboil it by boiling it in a pot of hot water for 5mins. Drain in a sieve and then, set aside
  2. Blend the tomatoes, pepper tatashe and onions together. Heat the vegetable oil in a pot and then add the blended tomatoes, fry for 5mins, add the spices and salt. Stir-fry for 2mins
  3. Add the chicken/turkey stock and 2 cups of water then, bring to a boil
  4. Add the parboiled rice, cover and allow to simmer until the liquid is dry and the rice is cooked (ensure that the rice is still a bit hard and dry). Reduce the heat
  5. With a wooden cooking spoon or stick (as it is popularly known in the western part of Nigeria as omorogun.:-)), stir in the tomato puree and butter
  6. Taste for salt and seasoning. Add you’re garnishing of choice and cover for 10mins.
Serve with fried plantain and grilled chicken, beef, turkey, or fish.

1 comment:

  1. Really nice! Thanks for the post.


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