You know that jollof rice that tastes so good and rich in it’s Smokey decadence? Hmmm that’s party jollof rice. The Queen mother of all rice recipes in Nigeria. Throw a big party without the party jollof rice? Then your party has not yet made the list of top Nigerian “gbedus” 😉
It is one of the most popular rice dishes in Nigeria but ironically, not every cook gets the taste or texture right. No wonder people go gaga when they taste a very good party jollof rice.
Let me show you how to cook Party jollof rice in all it’s glory. Shiny, not soggy and in all it’s Smokey graciousness.
Let’s do this!
Prep time: 1 hour
Cook time: 1 hour
Total time: 2 hours
Meal type: Main
Misc: Serve hot
4 cups of rice
13 medium size tomatoes (10 blended and 3 sliced)
16 fresh pepper (10 blended and 6 sliced)
3 big tatashey (blended)
2 medium size onion ( 1 blended and 1 sliced)
2″ fresh ginger (peeled and blended)
1 tbsp. garlic powder
1 tbsp. thyme
2 tbsp. curry
2 “70g” tins of tomato paste
4 cooking spoons of vegetable oil
2 tbsp. margarine
4 seasoning cubes
Salt to taste
4 bay leaves
* You need meat stock gotten from chicken/turkey/beef for cooking.
* Use the vegetable oil used for frying your meat for the cooking. It gives more flavour to the rice.
Blend the pepper, tomatoes, onion, tatashey and ginger. Pour into a dry pot and cook until the moisture in it comes off and you get a paste.
Boil hot water in a separate pot, pour it into the uncooked rice in a bowl. Leave for 5 minutes and wash with cold water. Drain in a sieve and set aside.
* Cold water stops the cooking process.
In a preheated pot, pour in the vegetable oil. Add the sliced tomatoes, pepper and onion. Stir fry for 3 minutes. Add your cooked tomato mix and fry for 5 minutes.
You will notice that the vegetable oil is coming to the top. Add the tin tomato paste and stir fry some more until the vegetable oil separates from the tomato paste even more, like in the picture. Add the curry powder, thyme, garlic powder, seasoning cubes and a bit of salt to taste and mix in properly. Add the bay leaves.
* Be mindful of the salt you add, remember your meat stock has salt in it.
Hmmm by now your kitchen will be filled with the sweet scent of the stew 🙂 Bring the rice, pour it into the stew pot, mix together thoroughly and add two cups of meat stock to it. Taste for salt and seasoning, add some more if you need to and cover the pot with a tight lid.
* The trick to your rice grains coming out nice and singly is cooking with the heat from the meat stock instead of adding too much water.
* A tight lid pot is highly needed to make the most of the heat within the pot.
* Don’t use a non-stick pot. Use a pot with a heavy base that you can allow to burn. Remember, we need the Smokey goodness. 😀
Keep stirring with a wooden spatula, to transfer heat from the bottom to the top. Cover the lid and allow the heat process going on inside to cook the rice. Repeat this process till the rice is cooked.
Finish up with the margarine to add some sheen to the rice. You can now drain and add your tinned green peas if you wanna.