Side Dish

Jollof Rice is for Side Dish.

Jollof Rice takes 10 minutes to prepare.

Jollof Rice takes 30 minutes to cook.

Jollof Rice makes 4 servings.

The ingredients for Jollof Rice are:

2 cups (approx. 500 grams)Precooked long grain rice
5 Tablespoonful tomato paste(very important)
4 whole tomatoes
1 red bell pepper (tatashe)
2 scotch bonnets/atarodo
100ml Olive oil
About 600ml Meat or Chicken stock
A small onion (sliced)
? teaspoon Thyme
? teaspoon curry
2 small Bay leaves (optional)
1 teaspoon salt to taste
1 boullion cube
Water, as needed

Here is how you make Jollof Rice:

Before cooking Nigerian Jollof Rice*Parboil(precook) the Rice and set aside..click here to learn how to parboil Rice.TIP: Parboiling the rice, helps to start the cooking process and gets rid of the excess starch in the rice, that usually makes the rice grains to clump together.*Cook and fry/grill your meat ( beef/chicken/turkey )... and set aside the broth or stockNow to cook the Nigerian Jollof Rice:*First prepare a small stew or sauce .Do this by blending the fresh tomatoes and peppers together;then dry out excess liquid by boiling in a pot for few minutes. ..if you already have tomato stew, you can skip this step. Then, Place a pot on heat, add some oil, add chopped onions, fry a bit and then add the blended tomatoes & pepper mix, fry for about 10 minutes and then add the tomato puree. Cook until the tomato loses its sour taste and the oil begin to rise to the top. Tip: The use of the concentrated tomato paste is IMPORTANT if you want to get that deep reddish-orange color and taste of the party jollof rice.*Now Scoop out about a quarter of the stew and set it aside for later use. *Add the meat or chicken stock to the pot and leave to boil on high heat for 5-10 minutes. Then add the thyme, curry, stock cubes,salt to taste... and any other seasoning you like, and boil for 5 minutes. TIP: This is another important step in cooking Nigerian Jollof Rice. If the stock isn't hot enough before adding the precooked(parboiled) Rice, the rice will soak up the cold water, become soggy and even get burnt before it is done.* Next, add the Rice and mix thoroughly; the liquid in the pot should be at the same level as the rice in the pot...you can add more water if the meat or chicken stock isn't enough. Cover the pot and leave the rice to cook on low to medium heat. High heat will burn the rice before it is well cooked. If you're using bay leaves, just drop it on the rice before covering the pot. Now, serve and Enjoy...and beg someone to scrub the pot later. Nigerian Jollof Rice can be served with , grilled/fried chicken, beef, fish, Moi moi , boiled beans, Nigerian Salad and also topped up with stew (Obe ata dindin or Nigerian beef stew and Chicken stew).Serving Size: 1 - cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user TEDDYOLA.

The nutritional information for Jollof Rice is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 272.9

• Total Fat: 14.0 g
• Cholesterol: 0.0 mg
• Sodium: 991.8 mg
• Total Carbs: 33.1 g
• Dietary Fiber: 3.9 g
• Protein: 4.0 g