One of the staple food for the people in west Africa especially Ghana and Nigeria is Jollof rice. Most of the Western African embrace the meal as their invention which makes them have pride in Jollof rice. most of the parties in Nigeria include Jollof as part of their celebration, and you will get a chance to enjoy the music together with the food. You will get various recipe and methods of cooking Jollof rice. It is a meal that is made using rice, tomatoes, onions, tomato paste, salt, scotch bonnet peppers, and spices. Note that if your rice fails to include one of the ingredients mentioned above, then it is not close to being a Jollof rice. The long grain rice is commonly used by the Nigerians which differ from the Ghanaian which employs basmati or jasmine rice.
Tomatoes, red bell pepper, onion, scotch bonnet pepper, tomato paste, groundnut oil and chicken stock are the main components used in making Jollof rice in Nigerian version. Other ingredients are salt, curry powder, thyme, all-purpose seasoning, bay leaves and water.
You are required first to combine the tomatoes, red pepper, and scotch bonnet pepper in a food processor or a blender for a period of not less than 45 minutes and ensure that has mix entirely. Using a pot, heat your groundnut oil using a medium-high heat. Introduce the onions in the heated oil and allow it to fry to golden brown color. Put your blended tomato mixture into the pot that contains heated oil and onions and fries them for not less than 30 minutes. Stir the mixture consistently to make sure that the tomato mixture does not burn. Minimize the temperatures of your heater after cooking for 30 minutes and then put the chicken stock into the pot. You should mix and then add your seasoning and continue to boil for 30 minutes.
Introduce the parboiled rice to the pot and mix well with the tomato stew. At this point, add water and ensure that the level of the rice and tomato mixture are in line. Put your bay leaves in the cooking pot and minimize the heat and wait for the content in the pot to cook for thirty minutes. After the liquid has started to dry off, add the rest of tomato stew and cover the pot to wait for it to cook for about ten minutes for all the liquid to dry up. Put off the heater and prepare the table ready to serve the Jollof rice.