Jollof rice holds a special place in many of our hearts, evoking memories of home-cooked meals and joyful celebrations. As the saying goes, "It's not a party if there's no jollof," and indeed, no festivity feels complete without it. While some may argue that jollof is overrated, its irresistible appeal remains undeniable. Today, I'm thrilled to share my personal jollof recipe with you, crafted over years of experimentation with spices and ingredients. Join me as I unveil my tried-and-tested tips and tricks for creating the perfect plate of jollof.
Ingredients
3-4 cups of broth, or alternatively, 3-4 cups of water(Adjust according to personal preference; for a slightly grainy texture (not undercooked), use less water and more steam).
5 large Roma tomatoes
3-4 large red bell peppers
2 habaneros or scotch bonnet (optional)
5 cups of washed parboiled rice or any choice of rice (Parboiled rice is recommended)
1 large onion
1 ½ cups of vegetable oil
¼ cup or 4 tbsp tomato paste
1 tablespoon of butter (optional)
Seasonings/Herbs
1 tbsp TKO spices The Jollof blend or more :-)
1-2 bay leaf (optional)
2 tsp bouillon powder or 2 bouillon cubes (adjust to preference)
½ cup of onion, finely chopped
1.5 tsp of salt (adjust to preference)
Part 1: Preparing the Meat (Optional)
I start by boiling my choice of meat (goat meat, chicken, or beef). I season the meat with 1 tsp of TKO Spices - The Jollof Blend, a few slices of onion, 1 tsp bouillon powder, 0.5 tsp salt, and ⅛ tsp of Heat Wave. Once the meat is cooked, I set aside the flavorful broth for later use. *Feel free to omit this step if you prefer.*
Part 2: Cooking the Jollof Rice
1. Rinse your rice thoroughly.
2. Blend the pepper, tomatoes, onion, and habanero together. Simmer the mixture until the liquid has evaporated completely (This method helps eliminate the sourness of the tomatoes).
3. In a large pan, heat vegetable oil over medium heat. Add chopped onions and tomato paste. Let it fry for approximately 5 minutes, stirring frequently to prevent burning. Then, add the blended pepper mix from step 1. Let the mixture fry for an additional 5 minutes, then add your salt, bouillon powder, bay leaf, and seasoning blend.
4. Next, add 2 cups of water (this is separate from the 3-4 cups we'll use later) and let it simmer for 5-10 minutes. Adjust the seasoning to your taste.
5. Add the rice, then add the broth or water slowly and stir. It's essential to avoid adding too much water to prevent the rice from becoming soggy. Ensure that the water level just covers the rice.
6. Cover the pot with foil and place a tight-fitting lid on top. Cook on high heat for 5 minutes, but ensure proper ventilation as it may get smoky (Do not remove the lid or stir). Afterward, reduce the heat to low and allow it to steam for 25-30 minutes, or until the rice is cooked. About five minutes before the rice is done, add 1 tablespoon of butter for an extra burst of flavor.
7. Serve with meat, plantains, or grilled fish. Enjoy😊.
Tips: If you prefer that signature smoky party jollof flavor, I recommend using a Dutch oven.