WHY NIGERIAN JOLLOF RICE REMAINS THE BEST

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Party in an African home CAN NOT happen without Jollof rice. I mean,  come on.., what are we (Africans) supposed to eat? Burgers? lol. Jollof rice is a very common dish organized in many African countries and each recipe differs relying on the nation. I specifically put together the Nigerian party Jollof rice which I nonetheless experience is one of the first-class recipes out there (not being biased, just stating statistics LOL) . Party Jollof rice is oftentimes the most type after kind of rice, due to the fact of its very unique taste. Most humans experience the special taste comes from preparation using firewood, however that isn’t constantly always the case. 
INGRIDIENTS YOU NEED TO PREPARE YOUR JOLLOF RICE 
4 Tablespoons of oil, 1 Table spoon of butter, 4 Fresh tomatoes or one 14.5oz can of diced (no salt) Hunts tomato (I seriously suggest using this brand If you decide to buy canned) 1 6oz can Tomato paste, 4 Red onions, 2 Red bell peppers (tatashe) crayfish (optional) 4 Habanero pepper (scotch bonnet) (put as much or as little as you want, depending on how spicy you want your rice) 4 1/2 cups of long-grain parboiled rice 2 cups of chicken stock SPICES: Maggi or Knorr cubes salt cayenne pepper and black pepper white pepper Bay leaves curry powder garlic or onion powder ginger thyme leaves 

 HOW TO PREPARE JOLLOF RICE 

 Heat about 4 tablespoons of oil and butter in a medium sized pot on medium warmness and throw in some chopped red onions. Allow the onions to fry till the redness starts to slightly fade off. Next, pour in your tomato paste and let it fry with the onions. Make sure to stir the paste consistently to avoid burning. Do this for about 10 mins, or until the paste completely fries in the oil. Add in your crayfish for an greater tasty flavor. Blend some tomatoes, onions, habanero peppers, and peppers together until you obtain a easy consistency. Pour in the blended combination into the pot and fry it collectively with the tomato paste. Add all your spices (BUT DON’T ADD SALT YET) and mix. Cover the pot and enable the tomato to fry in the oil. Add more oil if necessary. You truly favor to let the tomato fry to take away the slappy bitter taste, so make certain you don’t rush this process. I would advise letting it fry for about 20-30 mins. Be sure to consistently stir the mixture to keep away from burning. At this point, whilst the tomato is frying, begin to wash your parboiled rice. Make positive to get rid of as plenty starch as possible by using washing the rice till the water used will become very clear. This helps to avoid the rice from sticking collectively when cooking. Once the tomato is executed frying, add your fowl inventory to the mix and taste to see if it requires any salt. Add salt if essential and mix. Now add in your washed rice and mix it together with the fried tomatoes. Turn down the warmness to the lowest on your burner and cover the pot. I personally like to cover the pot with aluminum foil earlier than inserting on the lid just to make certain the heat stays inside the pot barring escaping from the lid hole. Allow the rice to cook dinner for about 30 minutes. After about 30 minutes open the pot and appropriate mix all the components together. Cover the pot again, and let it cook for an extra 10 minutes or till the rice has thoroughly blended in with the mixture
you can also watch this video to learn how to cook jollof rice


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