Jollof rice

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JOLLOF RICE

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Jollof rice, is a rice dish from West Africa. The dish is normally made with long-grain rice, tomatoes, onions, flavors, vegetables and meat in a solitary pot, despite the fact that its fixings and readiness techniques shift across various locales. 

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WHAT YOU NEED

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4 Cups Easy Cook Rice

3 Red Bell Peppers 

1 1/2 tbsp chilli (optional)

1/2 Can of Plum Tomatoes

3 Tomatoes

11/2 Scotch Bonnet 

2 cups Beef or Chicken Stock

120g Tomato Paste

2 Onions

100ml /6 Tablespoons Cooking oil

2 Tablespoons Butter

1 Tablespoon Minced Ginger

1/2 Teaspoon Curry powder and Thyme

1/2 Teaspoon any seasoning of your choosing

3 Maggi Chicken cubes

2 Teaspoons White pepper

3 Bay Leaves 

Salt to Taste

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WHAT YOU DO 

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1. First mix the red ringer peppers, tomatoes, scotch cap and 1 onion to a smooth glue and put away.

2. Add the cooking oil into a huge pot, put on the hob on medium intensity, add half cut onion into it and let it fry till fragrant.

3. Add the mixed pepper, tomato glue, Maggi 3D shapes, curry powder, one teaspoon white pepper, sound leaves, cover and let it fry till oil starts to drift to the top. This ought to require 15 to 20 minutes.

4. While that is searing, wash your rice completely to free it of starch and saved. Assuming you're deciding to parboil your rice, parboil for 5-8 minutes with little water on low intensity. The rice ought to in any case be extremely firm and not delicate, wash with warm water and put away.

5. At the point when oil floats to the top, add the chicken/meat stock, cover and let it fry for a further 8-10 minutes.

6. Presently add the washed rice… .

(It's smarter to move the rice into another huge pot, then, at that point, add the stew so you have some control over how much stew that goes in to abstain from over adding. Join completely, guarantee the stew is something like a cm over the rice when consolidated, it's smarter to begin with minimal fluid and add as you go)

At the point when that is completely joined, add the spread.

7. the minced ginger, the leftover teaspoon of white pepper and consolidate.

8. Cover and let it cook till the rice mellow. Do mix sometimes with a WOODEN spoon; this forestalls clusters and doesn't split the rice up.

9. Add small amounts of stock or water as you go, be mindful so as not to add excessively. Jollof rice needs steam to cook and not water, don't be frightened if/when the rice starts to consume, it will consume somewhat, this is the thing gives it the much adored smokey flavor.

At the point when the rice is sufficiently delicate, add the onion rings and cut tomato and mix.

10. Onions and tomatoes ought to be added only two or three minutes before definite doneness. Join completely.

11. change off the intensity and pass on to steam with the lingering heat for one more little while and your Jollof Rice is prepared.