We have been urged to post our jollof rice recipe…. to be honest this should have been posted ages ago but we have so many variants on Jollof rice and…….. no excuse is good enough though. Everyone cooks their jollof rice differently; the taste of jollof even varies with the mood of the cook…. Promise you this is no myth.
However the foundations of good Jollof are the same and as we have said before, the secret to making amazing Jollof rice is love, sounds corny but Keith Floyd must have had Jollof on his mind when he said “Cooking is an art and patience a virtue. Careful shopping …. and an unhurried approach are nearly all you need. There is one more thing – love. Love for food and love for those you invite to your table. With a combination of these things you can be an artist“.
DVees Jollof rice recipe (Serves 8)
- 1 Kg of easy cook long grain rice (washed under running cold water in a colander to remove starch)
- Chopped Tomatoes – 400g x 2
- 2 tablespoons of tomato puree
- 1 ½ onions (Roughly chopped)
- ½ onions (Sliced)
- 2 Scotch bonnet peppers
- 1 red bell pepper
- ½ cup of sunflower oil
- Salt to taste
- 1 teaspoon of curry
- 1 teaspoon of thyme
- 1 bay leaf
- 4 Maggi cubes
- A knob or two of butter (depends on your diet restrictions :))
- Blend the onions, peppers and tomato and set aside
- Heat the oil in a saucepan and sauté the chopped onions on low heat for 5 minutes then stir in the tomato puree. Stir onions and tomato puree until the oil has changed to a light red colour circa 5 minutes.
- Add blended tomato mix to the saucepan, add bay leaf and cook for 25 minutes on medium low heat or until the oil rises to the top.
- Season the stew with curry, thyme, Maggi cubes (3) and salt, cook for 5 minutes.
- Add washed rice.
- Cover the saucepan with foil paper and then cover with the saucepan lid; this is to ensure that steam does not escape.
- Cook on low heat for 30mins or until rice is al dente.
- Add 1 cube of Maggi, knob of butter, cover pot and cook for an additional 5 minutes. (If you want the smoky party jollof taste, increase heat and let the rice burn).
- Serve with fried plantains, moin-moin, stewed meat and a cold can of Maltina 🙂
- Use aluminum pot if you want the smoky party rice flavour
- Sainsbury’s and Waitrose easy cook long grain rice do not cook well in Jollof.
- Tolly Boy easy cook long grain rice is great.
- Tesco’s easy cook basmati is great if you want to use Basmati rice
- Use salted butter – The Agoyin women that cooked massive pots of Jollof with firewood in our backyard always used Blueband margarine. Salted butter does the trick too.
- When we want to do ‘shakara’, we add chargrilled roasted vegetables, with garlic butter prawns and smoked chicken at the end which adds an oomph while retaining the essence of jollof.