The Best Nigerian Party Jollof Rice Recipe You Can’t Resist
If you want to experience the true flavors of Africa, then party jollof rice is your ticket! Originating from Nigeria it's a must-try. Preparing this culturally inspired dish on firewood adds an extra special flavor but don't worry if that's not possible; wherever you choose to prepare it - be ready for its unique taste and aroma.
So just relax as West African nation will bring all their flavors into your home with one amazing dish!
Puree tomatoes, red bell peppers, habanero peppers, and large red onions in a blender until the mixture is smooth and silky. Set the puree aside for later use.
Rinse the rice in a strainer to remove excess starch. Set the washed rice aside.
In a medium-sized pot on medium heat, heat canola oil and butter.
Add chopped onions to the pot and fry for about 5 minutes, or until the onions begin to lose their redness.
Add in the tomato paste to the pot and fry for 10-15 minutes, stirring frequently to prevent burning.
Add the blended puree, crayfish, Maggi, cayenne and black pepper, white pepper, bay leaves, curry powder, garlic, and thyme to the pot. Mix the ingredients together and fry for 30 minutes, stirring continuously to prevent burning.
Add chicken stock and salt to the pot. Mix everything together and cook for an additional 10 minutes. Add the washed rice to the pot and add a bit of water if necessary. Reduce the heat to low.
Cover the pot with aluminum foil to retain heat and avoid any heat from escaping through the lid. Cook the rice on low heat for 30 minutes. Once the rice is cooked, mix the ingredients together thoroughly.
Cover the pot again and let the rice cook for an additional 10 minutes. To give the Jollof rice its signature flavor, increase the heat and let the rice cook for 3 minutes, making sure not to burn the entire dish.
Ingredients
Directions
Puree tomatoes, red bell peppers, habanero peppers, and large red onions in a blender until the mixture is smooth and silky. Set the puree aside for later use.
Rinse the rice in a strainer to remove excess starch. Set the washed rice aside.
In a medium-sized pot on medium heat, heat canola oil and butter.
Add chopped onions to the pot and fry for about 5 minutes, or until the onions begin to lose their redness.
Add in the tomato paste to the pot and fry for 10-15 minutes, stirring frequently to prevent burning.
Add the blended puree, crayfish, Maggi, cayenne and black pepper, white pepper, bay leaves, curry powder, garlic, and thyme to the pot. Mix the ingredients together and fry for 30 minutes, stirring continuously to prevent burning.
Add chicken stock and salt to the pot. Mix everything together and cook for an additional 10 minutes. Add the washed rice to the pot and add a bit of water if necessary. Reduce the heat to low.
Cover the pot with aluminum foil to retain heat and avoid any heat from escaping through the lid. Cook the rice on low heat for 30 minutes. Once the rice is cooked, mix the ingredients together thoroughly.
Cover the pot again and let the rice cook for an additional 10 minutes. To give the Jollof rice its signature flavor, increase the heat and let the rice cook for 3 minutes, making sure not to burn the entire dish.
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