JOLLOF rice is a familiar staple in Nigeria and this is a should at just about all Nigerian birthday party and occasions. Alternatively, the truth that this is a familiar meals has now not got rid of the rite of its preparation; stovetop form of cooking Jollof Rice can now and again be a minute intimidating even to the most efficient of chefs.
Why now not attempt any other form and alter the style of your jollof rice this Yuletide? Effort the oven-baked form which makes it more straightforward to trade in with and guarantees that there will likely be disagree burnt section.
Simplicity is what units aside the stovetop from the oven-baked form of cooking Jollof rice. Additionally, the oven form of cooking Jollof rice makes the cooking procedure a minute more straightforward with out compromising at the taste of the rice, along with making sure it’s now not burnt or by chance became to mush.
Substances
For the stew bottom:
4 medium-vine tomatoes, halved and deseeded
1 pink bell pepper, snip into immense chunks
1 onion, snip into immense chunks
1 pink scotch bonnet chili, stem got rid of
1 tbsp. vegetable oil (or any impartial oil)
15g unused ginger, peeled and more or less chopped
1 tsp. positive sea salt
For the jollof rice:
600g parboiled long-grain rice (I utility Ben’s Fresh or top quality basmati rice)
150ml vegetable oil (or any impartial oil)
1 onion, finely chopped
60g double concentrated tomato purée
1 tbsp curry powder (delicate, medium or scorching, as most popular)
1 tbsp dehydrated thyme
3 rooster or vegetable hold cubes
2 dehydrated bay leaves
600ml boiling H2O
Cooking steps:
Warmth your oven to 220/fan 200.
Playground the tomatoes, pink bell pepper, onion and scotch bonnet in a medium torrid tin.
Upload the vegetable oil, toss to coat and roast for 25 to half-hour or till the greens are softened and charred on the edges.
Let fall to chill for 10 mins and switch the oven all the way down to 180℃/fan 160.
Switch the roasted greens to a blender. Upload the unused ginger and salt and blitz till easy, later put aside.
Completely wash the long-grain rice with chilly H2O till the H2O runs sunlit, later drain; don’t quicken this step so you’ll take away as a lot of the starch as imaginable (this makes it imaginable to have independent, non-sticky cooked grains of rice), later drop to empty in a sieve till able to utility.
Warmth the vegetable oil in a immense Dutch oven poised over medium warmth. Upload the onion and cook dinner, stirring every now and then, till softened and starting to brown, 6 to eight mins.
Upload the double-concentrated tomato purée and cook dinner, stirring regularly, till it starts to darken, 3 to five mins.
Upload the combined stew, stir to mix, partly secure the pot with the lid and convey to a simmer. Prepare dinner, stirring every now and then, till the oil separates from the stew; this takes about 5 mins.
Upload the curry powder and dehydrated thyme and cook dinner, stirring nearly repeatedly for 1 tiny, later upload the hold cubes, bay leaves, and H2O. Rush properly to dissolve the hold cubes.
Upload the washed and tired rice and stir to mix. Style and modify the salt stage for your liking – the liquid must be well-seasoned.
As soon as the rice starts to gurgle, secure with the lid and switch the Dutch oven to the oven. Bake for 45 mins.
If you happen to don’t have a Dutch oven, switch the contents of the pot to a immense, deep-roasting tin. Upload an too much 50ml of boiling H2O, secure very tightly with 3 layers of foil and bake for 45 mins.
Take away the pot from the oven and drop it lined for quarter-hour—the steam will end cooking the rice.
Take away the bay leaves, give the rice a stir and also you’re able to lend, ideally with grilled rooster and fried plantain.
It’s age to attempt one thing brandnew for Yuletide.
READ ALSO: Give your folk a rice pudding deal with this weekend!