Jollof is a rice dish that is native to West Africa. There is rivalry between three countries over where it originated and who makes the best dish. The disputations are not about to end soon. Jollof is made from long grain rice. Typically, it is cooked with meat broth and tomato stew.
Here are the three major steps we suggest for cooking the Nigerian jollof rice.
Stage One: Preparing the meat broth or stock
Ingredients: Beef or chicken, Chopped onions, Curry, thyme, seasoning cubes, Seasoning cubes, Salt, Garlic or ginger powder
- 1.Mix everything thoroughly
- Add a little water
- Cover and steam for 20 minutes
- After 20 minutes, add more water and allow to boil for another 15 minutes
- Then remove the meat and leave the broth
Stage Two: Preparing the tomato stew
Ingredients: Chili Pepper, tomato, onions
Chop them all
Add a little oil in the pot
Cook for five minutes (the oil rises to the top when it is done.
Stage Three: Cooking the rice
Ingredients: Parboiled rice
- Boil the rice for 5 minutes with ¾ of the tomato stew, then
- Add the seasoning stock and cook for another 10 minutes
Add the remining tomato stew to prevent the rice from burning
Cover the pot after it is cooked until ready to serve.
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