Hello everyone, hope you are having a great day. Today am going to tell you how i prepared my sumptous jollof rice. Sorry i couldnt take pictures of the ingredients but not to worry, the ingredients will be listed below. Enjoy.
Ingredients
-4 big bell peppers
-2 vine tomatoes
-1 whole white onion
Note: you can increase the amount of the three ingredients above depending on how many mouths you have to feed. The only rule being that the number of pepper should double the number of tomatoes used and the number of onion should be a quarter of the numbeer of pepper used.
- 1 scotch bonnet pepper
- 1 whole red onion
- A tube of tomatoe puree(satchet or tin tomatoe)
- 3 bay leaves
- 3 stock cubes
- 2 tablespoon of curry powder(optional)
- salt to taste
- 2 tablespoon of all purpoes seasoning
- Long grain rice (one cup per person as a standard measurement). The number of peppers, tomatoes and onions above usually work for six cups of rice. If you need to cook less rice, then reduce those ingredients as required.
TIME TO COOK
1.Blend together the pepper, tomatoes and white onion, set aside.
2.Chop up the red onion and fry till translucent in half a cup of oil on medium heat.
- Add 3/4 of a tube of concentrated tomato puree to the red oil mixture and fry fo 5 minutes.
- Add the bay leaves, dried thyme, stock cubes, all purpose seasoning and salt.
- Mix all of this together, combine bith the mixture you now have, cover and boil on medium heat for 15 minutes.
- Wash your already parboiled rice and drain till the water is clear. This removes excess starch and helps the rice cook better.
- Once the stew has cooked for 15 minutes, add the washed rice and mix together thoroughly. Cover and cook on low heat, make sure to stir the rice every 20 minutes.
Cook for a total of one hour then leave to sit covered for an extra 15 minutes..
You can spice up this recipe by adding 2 well known vegetables to arrive at what we refer to as MIXED VEGETABLE JOLLOF RICE.
Served with fried meat, fish, chicken, plantains etc.