Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, party jollof rice. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Party jollof rice is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Party jollof rice is something which I have loved my whole life.
Party jollof rice is commonly the most sort after type of rice, because of its very unique taste. Most people feel the unique taste comes from preparation using firewood, but that isn't always necessarily. Now, we have Jollof rice, then we have Party Jollof rice.
To get started with this particular recipe, we have to prepare a few components. You can have party jollof rice using 16 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Party jollof rice:
- Make ready Rice
- Make ready Oil
- Take Red onions
- Prepare Beef stock
- Make ready s
- Prepare Tomato puree
- Take Ataruhu(scotch bonnet)
- Take Tattasai(red bell pepper)
- Make ready tomato
- Take cubes Seasons
- Prepare Salt
- Get Wa
- Get Curry powder
- Take Dried Thyme
- Get White pepper
- Take Ginger
Smokey Party Jollof Are you ready for the absolute best smokey Nigerian party Jollof recipe? Good Jollof is a game of time, the more time the rice spends in the sauce the more flavorful it is. How to cook Jollof rice (Nigerian party style recipe): •Total time:Over an Hour •Misc: Serve Hot Preparation of the rice When it comes to preparing the rice before the real jollof preparation, its. There's a reason people fight for party jollof rice at events especially weddings!
Instructions to make Party jollof rice:
- Blend the tomatoes, onions, tatashe (red bell pepper) and ata rodo (scotch bonnet/habanero pepper) to a smooth paste. Heat it in a pot to reduce the volume till you see small dots (bubbles) in the pepper. It is very important to achieve this, to boil out the water content.
- Pre-boil the rice first. Remember I wrote above that the rice is combined with a fried tomato sauce. To do this, you have to pre-boil the rice to start the cooking process. To pre-boil the rice, pour the rice unwashed into a pot with a lot of water. Tip: I will explain later why unwashed. Let the rice come to a boil till you can see the creamy starch floating on top of the water and the rice has now the white colour of boiled rice. Taste the rice and make sure it is all dente
- Once the rice is al dente, pour out all the water and then proceed to wash the rice. By washing the rice at this point with cold water you are stopping the cooking process.
- As they are larger food items, you pour into a bowl filled with ice cubes but with rice, simply decant the hot water into the sink and open the tap to maximum flooding the pot with cold water to stop the cooking process so the rice retains its al denteness - While the rice is pre-cooking, fry the tomato sauce with 4 – 5 cooking spoons of oil. You need this much to fry the pepper properly. To fry the tomato sauce chop at least 1 red onion, (2 if you are making a large quantity of jollof rice)
- And fry lightly in your choice of oil. Once the onions are translucent add the reduced pepper from step Tip: If you have boiled the pepper properly, the frying process will start immediately. If not the pepper will boil instead and prolong the cooking time. Add curry powder and dried thyme in tablespoon increments, and taste every few minutes. Let your taste buds and personal preference decide if you want to add more. Be careful though you don’t want the spices to overpower
- At the beginning the oil will combine well with the pepper. You will know it has fried when the oil floats to the top and the colour has changed from golden to deep orange. Now add the tomato paste Tip: You don’t want to add the tomato paste at the beginning because it will thicken the reduced pepper and burn. Add the tomato paste – lots of it (a ratio of 60% mixed pepper – 40% tomato paste) and add beef stock.
- Tip: The stock is to help thin out the paste to reduce the chance of burning and to also provide salt and seasoning. If you add the paste straight from the can it will definitely burn. - Let the tomato paste fry with the pepper till it thickens and small bubbles form in the pepper which gives it a curdled look. Taste for salt and seasoning. If it needs more, add more. Now it is time to add the pre-cooked rice to the pot followed by more beef stock and then stir.
- Old wives tale alert – the hired party cooks say stir with a wooden spoon and not a metal spoon to prevent the rice from clumping. How true this is, I don’t know but erm, I do it. Lol. Keep adding the stock till it just slightly covers the rice. Cover the pot midway and watch the rice closely. Once it has absorbed the stock, tear the seams of a supermarket plastic bag to make it flat or use a large piece of foil paper, place on top of the rice and seal the edges where the plastic bag/foil
- Place on top of the rice and seal the edges where the plastic bag/foil touches the pot. it is important that you seal the edges so no steam escapes. Then you cover the pot properly.
- Tip: this is to enable the rice cook in its own steam, so you will not need additional stock or water which is the main reason behind soggy jollof rice which ironically also burns. This is a tip I learnt from those hired party cooks. It will burn a little for sure, and you want that anyway
- Anyway to create a smokey flavour. After a few minutes, check the rice and stir. If some bits have burnt, no problem, just try not to scrape the bottom of the pot harshly while you stir.
- Taste the rice for softness. If it is still too firm, add a little stock, and I mean a little. You may never need to top up. If you do, you will probably need to do this only once. Cover again with the plastic or foil wrap and let it cook till the rice is totally soft. Stir, again to allow the sauce to combine with all the bits of the rice.
Everybody wan do take away, why? because home made rice is not the same with party rice. This is an incredibly easy, but delicious recipe. The uniqueness of this jollof rice lies in the roasting of the bell peppers, tomatoes, onions, and garlic. Jollof Rice is a popular tomato-pepper rice dish found throughout West Africa. This particular version of Party Jollof Rice from Nigeria is extra special with a richer smokey flavor compared to the.
So that is going to wrap this up for this exceptional food party jollof rice recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
