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Nigerian Jollof Rice


  • Author: Chef Lilian
  • Prep Time: 30 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 3 Hours

Description

The Nigeria Jollof rice is without no doubt one among the most easiest of food to make and afford within Nigeria, Africa and the world at large, you’ll definitely want to begin with this if you happen to be new to eating Nigeria foods.


Scale

Ingredients

  • 1kg beef
  • 4 cups of rice
  • 1000ml of Fresh Ground tomatoes (your blender is calibrated, 1000ml = 1 liter)
  • 50ml Fresh Grounded peppers
  • Spices (Curry, Thyme, Delice, Nutmeg, Chicken spice)
  • 3 cubes of knorr or maggi
  • 2 cups of sliced onions
  • 300ml vegetable/groundnut oil
  • ½ tsb salt
  • 3 cloves of garlic
  • 2 fingers of ginger

Instructions

  1. Here you parboil the beef (or any other meat choice you make) with all the the ingredients and spices listed above. I usually would like to use lots of them in other to end up with a very spicy and tasty beef. Then you prepare the main rice with the meat stock (meat water).
  2. You have to Add water so that more than half of the entire beef used is submerged, then you add 2 seasoning cubes, teaspoon of beef seasoning spice, 1 cup of sliced onions, one tea spoon of salt and a teaspoon each of curry/thyme.
  3. Peel of the outer back of the ginger/garlic, pound or grind.
  4. Parboil the rice the normal way, boil about 7 cups of water in a pot, add the four cups of rice and allow cooking for 10 minutes. Then pour out and wash thoroughly with clean water then set aside in a bowl or plastic sieve.
  5. Pick out the parboiled tasty beef and deep fry; this wouldn’t take more than 10 minutes.
  6. Once you are done with frying the beef, reduce the oil to 250ml (1 cup) just add the remaining one cup of sliced onions, stir for 1-2 minutes and add the ground tomatoes. I like to commence cooking jollof rice with the same oil I used in frying the beef, Using a fresh oil is just the same as cooking without the beef stock (meat water) which actually hold over 70 percent of the ingredient that is used in making most Nigerian foods, the end result is a tasteless meal.
  7. Frying the tomatoes would take about 30 minutes. Fry until when you lift a portion with your frying spoon you will notice the oil continues to boil in the spoon. You also notice the tomatoes turning dark.
  8. Once the tomato is well fried, remove half and set aside. add the meat water to the remaining fried tomato in the pot, the ground ginger/garlic, a teaspoon each of curry and thyme, two teaspoons of salt then add 3 cups of water, 750ml (Please use the recommended cups), add another seasoning cube. Stir and taste, it should taste overly spiced. Don’t worry, once the rice is added the taste would balance.
  9. Then add the rice and cover to cook.
  10. Add the fried tomatoes you initially removed, (I do this so my rice doesn’t start burning before it is properly cooked.
  11. Then just cook till the rice is soft for consumption, remember that you can add water occasionally.
  • Category: main dish
  • Method: cooking
  • Cuisine: nigerian

Nutrition

  • Serving Size: 6

Keywords: jollof rice,friend rice,nigeria rice