Jollof rice and boiled egg…World Jollof Rice Day

World Jollof Rice Day comes every August 22.

Jollof rice day is celebrated as a day in which the beauty of this rouge-coloured rice is displayed and relished, not just as a Nigerian, West African or African culture, but as a global statement.

This rice mount watering delicacy is a common phenomenon amongst Nigerians and West African foodies, although other African foodies and even global food lovers now have come to befriend jollof rice as many foodies will prepare this meal at home and relish the delight of this rouge delicacy with family members and friends.

Jollof rice is a spiced delicacy, that is cooked in different ways, but the important note is that this delicacy is simmered in red tomatoes, which are usually pureed and fresh.

Mixed together to get a great meal, the likes of vegetable oil, onions, ginger, garlic, salt, assorted peppers, and different seasonings depending on where it’s made from are added to produce a lovely meal.

Jollof rice is served at virtually all social gatherings and parties in Nigeria, the most populous black nation on earth, yes, the delicacy is a cannot – do – without.

These include birthdays, wedding ceremonies, burials, the christening of babies, coronations and so many other activities that require the service of food,

No wonder we have the term— PARTY JOLLOF RICE. If you are in doubt, ask any Nigerian who resides in Lagos, Port Harcourt, Ibadan, Abuja or any happening city in the most populous black nation on the earth.

Jollof as a burnt or dark-orange spicy rice dish can be eaten alone by itself, but for today, for the sake of our younger generation, we will serve it alongside boiled egg.

Jollof Rice

Recipe for 4 servings

4 cups of rice [washed and parboiled]
10 fresh tomatoes [blended coarsely]
6 fresh red peppers [blended]
1 large onion [sliced or blended coarsely]
2 cooking spoons of vegetable oil
4 hard-boiled eggs
4 large cups of meat stock
2 tins of pureed tomatoes
salt and seasonings to taste
spices to taste [curry, thyme, white pepper etc]
1 tablespoon fresh ground ginger, and garlic
1 round nutmeg [grated]
small bunch of bay leaf [washed]

Method

The Jollof rice cooking process begins with using vegetable oil or any oil of your choice to fry your finely-sliced onions, pureed tomatoes and red pepper alongside any other seasoning.
Add the salt and seasoning to taste.
Add the stock and the parboiled rice.
Allow to cook until the rice is quite tender, keep checking and adding the stock or water in bits.
Add the other ingredients and check out the aroma
Stir, using a wooden spoon, this will prevent the bottom of the pot from getting burnt.
The rice usually takes on a characteristic orange or reddish colour from the mixture.
Cover and simmer until the food is ready
Remove from heat and serve warm with each of the hard boiled eggs