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Best Way To Prepare A Jollof Rice: How?

Can somebody help me out?

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best way to prepare Jollof:-

http://saiprojectscooking.blogspot.com/2013/02/jollof-rice-with-peri-peri-chicken-and.html

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~Oh Yeah TOYOSI20. . . the Jolloh pics Looks yum. . feel like eating Jolloh. . havent had any in a while. .

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Looks delish. Too bad am starving for 3 months.

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yeah, man, it is good to end up with the right woman. Thanks for the advice. Cheers.

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@redman44

well then go for the right woman. Reading the posts made me see my wife through the eyes of my mind and wondered how I ended up with her. Maybe I should send her here.

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You need to stir jare!

Just make sure the heat is not too high!

I always found not using too many onion made the stew less thick and less likely to burn!

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blend tomatoes, red bell peppers, onions, maggi, and 1 can tomato paste together

Heat oil and then pour blended vegetables (lower heat before pouring)

Add rosemary, thyme, curry and bay leaves (2 to 4 leaves)

Add salt to taste

You can let the tomatoes dry a bit or you can just let it get to a rapid boil again before you add the rice (depends on how much tme you have to cook)

Kind of guage your level of water to rice. I use my eye as a gauge (LOL) because I do not like to add water once I have added my rice. If you have to add water then use chicken stock and add a little at a time.

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Try Baking it in the oven. it would come out evenly cooked and it sure wont be burned at the bottom like if cooked over flame.

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1. Add peak milk and st. Louis sugar

2. Mix it up with milo

3. Add palm oil and salt

4. Ask your mama

lol

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by adding sweet like tom tom and oil, palm fruit i have finish preparing the jollof yommmy

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key thing low heat will stop burning!

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500 g (1 lb) lean beef or chicken

Salt and ground white pepper, to taste

Vegetable oil for frying

1L (1-3/4 pt) stock or water with 3 crushed stock cubes

3 large onions, finely chopped

4 cloves garlic, peeled and finely chopped

2-3 chillies (hot peppers), finely chopped

4 large tomatoes, blanched, peeled and blended or mashed

45 g (3 tablespoons) tomato paste

250 g (8 oz) each of assorted chopped vegetables, e.g. carrots, green beans,

mushrooms and capsicums (sweet or bell peppers)

500 g (1 lb) long-grain rice

Parsley or fresh coriander (cilantro) and hard-boiled eggs to garnish

Cut meat or chicken into 5 cm (2 in) cubes or small pieces and season with salt and pepper. Cover and allow to stand for 1-2 hours.

Heat oil in fry-pan and fry the meat or chicken pieces until brown. Remove meat from oil and add to the stock in a large, heavy-based saucepan. Simmer on low heat until meat begins to soften, then remove from heat.

Drain excess oil from fry pan leaving enough oil to fry onions, garlic and chillies (hot peppers) until golden. Add tomatoes, tomato paste, half the combined vegetables and 250 mL (8 fl oz) of stock from the meat mixture. Stir well, adjust seasoning and simmer on low heat for 5-7 minutes. Add this vegetable sauce to the meat mixture in the saucepan and simmer gently. Finally, stir in the uncooked, long-grain rice. Adjust the seasoning again, cover and simmer slowly on low heat for about 15 minutes.

Arrange the remaining vegetables on top of the rice and continue to simmer until the rice absorbs all the stock, softens and cooks, and the meat is tender. It may be necessary to sprinkle additional water mix to help the rice cook. If so use small amounts at a time of approximately 250 mL (8 fl oz) lightly salted water.

Serve hot, garnished with chopped parsley or fresh coriander (cilantro) and hard-boiled eggs.

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Don't stir!!!!!!!!!!!!

It will only get burnt faster. Just stir the stew first, then pour the rice, only after stirring the stew.

Don't stir the rice with the stew inside oooooooooooooooo.

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i just want to ask , if after the stew is ready and the rice and water subsequently added to the fried stew, is it necessary for me to stir the rise, so that the stew can go round or perhaps leave as it is?

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No body sabi student jollof rice wit dried pepper n tomato paste?

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Rosemary is a type of seasoning and its good for jollof rice.

the naija party jollof rice flavour is not from the burning but from the seasonings u've used to prepare the food.

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@chaircover

rosemary bawo dem dey use human meat cook rice chai i no dey again

pls shed light

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Amaka pls send the real Jollof Rice and not only the recipe.

The whole world awaits u!

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@eyeshadow

When it's about 10mins or there about for you to turn the heat off, cover your pan/pot with a foil paper plus the lid. it has always worked for me.

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Jollof Rice

First, you make the stew/sauce.

Heat the vegetable oil, stir in chopped onions

Add chopped fresh tomatoes, curry, thyme and other desired seasonings (some like garlic and bay leaves)

Once these are nicely frying, add several scoops of tomato puree according to taste, stir occasionally to keep from burning

Sprinkle in some salt to taste

Allow to stew for a while, then add three cups of water to every cup of rice you intend to cook. (ie: 3 cups of rice needs 8/9 cups of water to cook)

Bring this to the boil. Then add the properly washed uncooked rice into the pot (some people parboil rice first). Allow to cook till tender, adding water from time to time if required.

Once cooked, let stand for five minutes before stirring with wooden spoon. Serve with fried plantain, fried meat/fish etc.

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I was going to ask the same exact question.

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