Tag Archives: Jollof rice

World Jollof Rice Day And Ten Things You Should Know About Jollof Rice

World Jollof rice day is the day set aside to celebrate this wonderful cuisine.  I remember while growing up, I usually wondered why the name ”Jollof’’ and where did it originate from?  I never thought most countries in different part of the world also enjoy making Jollof rice .

As I grew older, I realised  that people across the world adore this sumptuous meal. So if you’re a Nigerian, here are ten things you should know about Jollof rice.

Here are ten (10) things, we didn’t know about Jollof Rice;

  • The rice cuisine that is now called jollof rice is originally from the Wolof tribe that’s cuts across the Gambia and Senegal.
  • The rice cuisine is originally a fish-based recipe. But now, its normal to find jollof rice as chicken garnished.
  • The Wolof rice which is now called jollof rice is not a morning meal. It’s an evening meal.
  • The major ingredients for the meal are the tomato sauce. It gives rice to its redness.
  • Many of us don’t know that palm oil and tea-bush leaves are also part of the ingredients used for the preparation of jollof rice.
  • There is a dance that is done in honour of the cuisine.
  • The bottom of the jollof rice pot is more delicious compared to the top.
  • Homemade jollof is not as delicious as the party made jollof rice because it is over spiced with lots of condiments.
  • Jollof rice is better eaten when hot, I mean steaming hot.
  • Take note, Nothing can rival Jollof rice not even EBA (some people’s favourite).

Jollof Rice

 

Diced carrot and green peas 

Jollof rice is a staple dish in a few West African countries. Prepared and served with any kind of meat, moi-moi or plantain and salad at all parties. Jollof rice is one special African dish  made in every home.

Ingredients:
3 cups, grain rice

2 tins of canned tomatoes puree or fresh tomatoes blended

2 small scotch bonnet peppers

1 large onion, chopped

1 red pepper, chopped

2 cloves garlic, thinly chopped (optional)

Diced carrots and peas (optional) 

 cups water

2 heaped tbs of butter

6 tbs vegetable oil

2 Maggi cubes

1tbs dry curry

1tbs thyme powder

Salt to taste.

DIRECTIONS 

  • Melt the desired butter quantity in the heated cooking pot, or heat up the vegetable oil and add the chopped onions ,blend canned tomatoes, red pepper, scotch bonnet. It should sizzle when it hits the pan. Add puree to the red stew. Cover the pot with lid and leave for 5 minutes.

Fresh blended Tomatoes 

  • Whilst the sauce cooks, wash the rice in cold water until the water is clear. Drain all the water from the rice and leave a side.
  • You can choose to parboil the rice for 10 minutes so as to remove excess starch
  • Add herbs, spices  and seasonings to the red stew then lower the heat, slightly, and allow it to  simmer for another 5 minutes. Make sure you stir the sauce continuously  to avoid burning
  • Add 2 cups of clean water to the sauce and allow to boil for 5 minutes
    Add the rice to the stew and mix until all the rice is covered in the red stew.  Bring to boil and close lid to allow to boil for 20 – 30 minutes.
  • Once the water starts drying up, check rice to know if it has softened. If not, add little drops of water to get it softened and leave to cook for 5 minutes.  Rice should be dry to moist and fluffy.
  •  Serve with peppered chicken or baked chicken.