Party jollof rice 2

Party Jollof Rice

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!

Serves: 4
Prep time: 1 hour
Cook time: 1 hour
Total time: 2 hours
Meal type: Main
Misc: Serve hot

Ingredients:

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

Optional:
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.

Preparation:

Step 1:

jollof prep 1

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.

Step 2:

jollof prep 2

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.

Step 3:

jollof prep 3

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.

Step 4:

jollof prep 4

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.

Step 5:

jollof prep 5

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.

20140727_175308
Voila! See how singly the cooked rice grains are? Yet having all the richness and Smokey graciousness of the party jollof rice…still maintaining it’s good looks.

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.

Enjoy!

Party jollof rice Party jollof rice

Related Posts Plugin for WordPress, Blogger...

Facebooktwittergoogle_plusredditpinterestlinkedinFacebooktwittergoogle_plusredditpinterestlinkedin

58 thoughts on “Party Jollof Rice”

  1. This is lovely… tried it and it really works…. Please can u post how to make moi moi.. plzz

    1. Awww so glad you loved it. Your comment has gladdened my heart and sure, I will be making moin-moin soon. Watch this page.

        1. Dear Bella,

          It will be unfair of me to promote a particular brand over others. I assure you any seasoning cube will do just fine.

  2. Wooo I so love diz ……me gonna do diz on Sunday.tnx matse u one in a million( kissssss)

    1. I did not parboil the rice because I wanted it to be firm for steaming. Cooking with the steam from the meat stock alone gave it the lovely texture it has as seen in the picture above.
      When you parboil, you tend to cook the rice half way giving it a bit more liquid within the grains. Chances are that when you add the stew, you may not get the texture I have above but something more softer and a bit clumped together.

  3. Aunty matse please fried rice ooo, my husband makes better fried rice than me, I want to teach him a lesson, I know you will help

  4. Hmmmm, can’t believe I actually made party jellof rice beta than party jellof rice. Seriously u have helped a bachelor big time, my sis tasted the meal and has been screaming.. All those babes wey I dey beg to cook party rice since go hear em, weda dey fit cook em or dem no fit, na dem sabi. The koko be say dey won’t beat my own party jellof rice… Thanks to the beautiful matse. God bless

  5. Hi Matse,

    You are such a great cook, your family is lucky. I love your blog, great job you are doing. I’m definitely going to try this recipe. Please, what is “Tatashey”? Sorry, I am not Nigerian. Can I get it in the States? Thanks in advance!

    1. Hello Lucia. Big thanks for the compliments. 🙂 You can use powdered Paprika as a substitute for tatashey or red bell pepper, please make sure you remove the seeds before blending.

      1. Thank you Matse..this is the most helpful jollof rice recipe I have found since i’ve been surfing the net for jollof rice recipe. Please why do the seeds need to be removed? And can I substitute the tatashey with bawa? Thank you.

        1. Hi Omoyeni. Welcome to the blog. Tatashey seeds are removed because they taste bitter. If you can’t find tatashey, you can use some powdered paprika but tatashey can easily be omitted from the dish, it is not a must.

  6. I followed this step by step and came out nicer than expected even my husband commended it. Thanks so much. You are the best

  7. Hello Matse…new to ur blog.and im eva so grateful I found it!iv tried d warri mama put stew…it was………ahhhhh…even me praise myself..lol. pls,wen u say 4 cups if rice,do u mean normal milk cup?same wit d cups of meat stock.pls clarify…tnx n keep up d good job.

    1. No Sharon, I meant the standard cup measurement not peak milk cup. You can get a set of measurement cups and spoons in a good supermarket. An example can be found here Welcome to the blog dear Sharon 🙂

  8. I am finally going to get this jollof rice. *dancing sekem*. Its been really frustrating. Can’t wait!

  9. Nice one Matse. You are indeed an itsekiri woman. You are representing big time. Thumbs up for u. I will try this soon

  10. Hi matse!

    Did you boil the rice at all or you just poured hot water over it for 5 minutes before cooking with the meat stock. Please help.

  11. Matse thanks so much for the recipe. It came out almost perfectly except that I think I ddnt let the rice soften enough with the hot water. So the food is ready now all so tasty but the rice grains are still kind of hard. Is there anything I can do? Thanks in advance for your reply.

    1. You can parboil instead of pouring hot water over it Thelma. Rice grains and their hardness differs, so if your is harder, parboil before the cooking process.

  12. I made the recipe. When I poured in the 2 cups of meat stock, I had about a half cup left still in the bowl. So I decided why not add it, especially since I feared the sauce for the rice wasn’t enough to cook the rice. I shouldn’t have added the extra stock as the rice came out too soft. It was still edible but nothing to brag about. I will try the recipe again another time with only the 2 cups. Taste wise too, I found it a but sharp.

  13. I made the recipe. When I poured in the 2 cups of meat stock, I had about a half cup left still in the bowl. So I decided why not add it, especially since I feared the sauce for the rice wasn’t enough to cook the rice. I shouldn’t have added the extra stock as the rice came out too soft. It was still edible but nothing to brag about. I will try the recipe again another time with only the 2 cups. Taste wise too, I found it a bit sharp.

    1. Hello Mrs A. 🙂

      The recipe is a guide to making great jollof rice but the result can differ from kitchen to kitchen based on;

      1. The quality of ingredients you used.
      2. If instructions where adhered to as stated.
      3. Personal effort and love for cooking.

      As you can see from the comment section, others have tried and had success.

      Wishing you success in your future exploits. 🙂

  14. Hello Matse,
    Great recipe. Your Jollof looks delicious. I want to attempt. I have some questions. When you say 16 fresh pepper, are those the regular sized red pepper or a different type of pepper like ata rodo? I know tatashe are the long red pepper but I was confused about that part. Thank you.

  15. I’ve cooked jollof rice three times using this recipe and it’s been a huge success every time. Thank you and keep up the good work.

  16. You know you can easily use Power Oil for this meal just by ordering online at a discounted amount?!

    Click on the LINK below to ORDER NOW!
    >>> http://goo.gl/EaD9Yz
    FREE Delivery(Lagos only) >>> You will get instant one-time N250 reward on your first sign-in >>> 3L Bottle for only N1,300 – SAVE N500 >>> 75cl for only N250 per bottle – SAVE N200 >>> No credit card required >>> Pay on Delivery
    Promo last for a limited time only so hurry and GET YOURS NOW!

  17. Hi Matse, I didnt get that part about the heat from the stock cooking the rice, what if the stock is cold and not hot? I am so particular about the texture.Thanks.

  18. Matse, tahnks for your recipe. I used it yesterday to prepare dinner and it was awesome. I have tired different blog recipe but never seems to get it. Thank you. Keep up it.

  19. Matse, thanks for your recipe. I used it yesterday to prepare dinner and it was awesome. I have tired different blog recipe but never seems to get it. Thank you. Keep up it.

Comments are closed.