NIGERIAN SMOKEY PARTY JOLLOF RICE RECIPE.

 

The way party jollof rice is prepared varies slightly from one person to another. What you add into it all depends on your preference. Some people prefer adding bay leaf ( you will notice I left it out of my recipe because I don't care for the sour taste it adds to the rice, so, you are free to add it to yours if you  prefer), others leave out some of the spices ( mind you, not curry or time. These two  spices are essential to derive that party jollof rice flavour) added to mine, and others definitely add margarine ( I do this sometimes).

Margarine, I learnt, adds flavour to jollof rice and also helps the rice not to stick together.

Put the following in mind when preparing the jollof rice:

NOTES:
*  Before blending the tomatoes and peppers and garlic, roast them in the oven. To do this, spread them in a baking pan and sprinkle vegetable oil over them, then place them in the oven  to  roast, I learnt this process adds smokey flavour to  the jollof rice ( it's okay if you had rather skip this step, your rice will still turn out well).

* Wash the rice and leave in the strainer to drain ( do not per boil).

* Wash and season your meat with Maggie, salt, onion, half tablespoons of thyme and  a mini sachet ( 1 tablespoon) of curry. You  can slice in 1 or 2 pieces of garlic into it.

* If you don't like the taste of tomato paste ( tin or sachet tomatoes) you can substitute it with ripe red tomatoes. This  means you are  going to triple the quantity of tomatoes puree you will normally use to prepare party jollof rice.

* If you would prefer to add in margarine,  add 3 tablespoons of margarine.

INGREDIENTS :
Ginger ( 50 to 100 grams of  unpeeled ginger)
Garlic (3 to 5 pieces)
Habanero (Atarodo)
Cayenne (Bawa/ shombo)
Tomato
1 tablespoon of Black pepper
1 tablespoons of rosemary leaves (Optional)
I tablespoons of oregano leaves (Optional)Half seed of nutmeg ( Optional)
1 whole white onion
2 tablespoons  of White pepper
3 mini sachets of curry (1½ tablespoons)
1 mini sachet of thyme (1 tablespoon)
1 whole red onion
Vegetable oil
210g of Concentrated tomato paste (3 sachets) (Optional)
3 dericas of rice ( 2.1kg)
Meat stock
Salt and any seasoning (knorr or Maggie star) of your choice

PROCEDURE:
* Blend the ingredients in 3 parts as thus:

1. Blend  the ginger and garlic together,  then set aside.
2. Blend the tomatoes,  ata rodo, and bawa together then set aside.
3. Blend together the Black pepper, rosemary leaves, oregano leaves, half seed of nutmeg and the whole white onion, then set aside.

* You can reuse the oil you used to fry the meat. Just reduce the quantity and heat it up.

* Slice in one whole onion and leave it to fry  till it's dry.

* Pour in the garlic and ginger mixture,  fry on low heat till dry.

* Pour in the black pepper, white onion and nutmeg mixture, * Add in your  spices (curry, 2 spoons of white pepper, thyme) at this stage ,  so that  the  oil can soak up the flavoursfry on low heat till dry.

* Now  add your tin tomatoes and fry for  5 to 10 minutes (this is  so that the sour taste  of the tin tomatoes is  neutralized).

* Add the tomatoes and peppers mixture and fry till dry.

* Now add the Maggie and salt and the meat stock (remember there is salt in the stock, so be mindful of how much salt you add).

* Cover and let it simmer for some time then add the rice (not per boiled) then stir with ladle not iron spoon.

* Cover and let the heat do the cooking for some time. But remember to turn it every 2 to 3 minutes.

* After about 10 minutes, add in hot water and let it be on the same level as the rice , stir then cover and let it cook.

Good luck with your cooking😊