Waoh, jollof is very important to any Nigerian! The demand for this jollof rice recipe has been overwhelming, since we celebrated World Jollof Rice Day and this is why I decided to post this! Enjoy it!
August 22nd is just like any other day, but for foodies, especially Nigerians and West Africans, infact, the entire Africans, and the whole world, its a different story.
This is because this date is known all over the world as WORLD JOLLOF RICE DAY!
Reports say the name Jollof rice derives from the name of the Wolof people, though in Senegal and Gambia, the dish is referred to in Wolof as theibou, or dienne.
This name, according to wikipedia.org is derived from the name of the Wolof people.
In French-speaking areas, it is called riz au gras. Despite the variations, the dish is said to be “mutually intelligible” across the region, and has spread along with the diaspora to become the best known African dish outside the continent.
Jollof rice also called Benachin is a very popular dish in many West African countries, Nigeria is not left out.
Although the origin of Jollof rice remains a subject of great argument in many West African countries, many countries have their own way of preparing the meal.
It is however pertinent to note that the most common basic ingredients of jollof rice include rice itself, tomatoes and tomato puree or paste, onions, salt, seasoning and spices to taste and hot red pepper. Any meat or fish is equally okay!
This could be chicken, turkey, pork, beef or any one you think is ideal and okay for you!
Also included are the assorted garnishing that go with this rouge meal.
These include cucumbers, carrots, maize, peppers, potatoes – in fact any food you are comfortable with is acceptable.
Its a time to enjoy all kinds of made – in – Nigeria/Africa– jollof rice! Look at some pictures and go ahead to prepare any of them in your kitchen!
Recipe for 3 servings
- 2 cups of rice [washed and parboiled]
- 10 fresh tomatoes [blended coarsely]
- 3 fresh peppers [blended]
- 1 large onion [sliced]
- 2 cooking spoons vegetable oil
- 1/2 kilogramme meat [turkey]
- 3 table spoons ground crayfish
- 3 large cups of meat stock
- 1 tin of pureed tomatoes
- salt and seasonings to taste
- spices to taste [curry, thyme, white pepper etc]
- 1 round nutmeg [grated]
- small bunch of bayleaf [washed]
- Wash and cook the meat, seasoning with salt and adding some sliced onions.
- Make sure you cook until the stock is produced and meat is tender.
- Cooking the Jollof rice begins with using the vegetable oil or any oil of your choice to fry the sliced onions, the pureed tomatoes and red pepper alongside any other seasonings, adding the salt to and taste.
- Add the meat stock and the parboiled rice.
- Allow to cook until the rice is quite tender, keep checking and adding the stock or water in bits .
- While all this is going on, add the ground crayfish and check out the aroma … hmnnn!
- Add other ingredients and be careful how you stir- its better if you use 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.
- Once it is ready, it can be served with cooked meat, fish and vegetables
- Stir and simmer uncovered for few minutes and serve hot with coleslaw salad or any other garnishing!