Recipe of Perfect Party jollof rice

Hello everybody, welcome to our recipe page. Today I will show you how to prepare a special dish, Party jollof rice. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Party jollof rice Recipe. Jollof rice is a very common dish prepared in many African countries and each recipe differs depending on the nation. I specifically prepare the Nigerian party jollof rice which I still feel is one of the best recipes out there (not being biased, just stating facts LOL) Bukie of "The Kitchen Muse" is back with a new cooking tutorial, and this time it's the Nigerian party jollof rice.

You can cook Party jollof rice using 16 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Party jollof rice

1. Make ready of Rice.
2. You need of Oil.
3. Take of Red onions.
4. It’s of Beef stock.
5. You need of s.
6. It’s of Tomato puree.
7. Take of Ataruhu(scotch bonnet).
8. You need of Tattasai(red bell pepper).
9. Prepare of tomato.
10. Take cubes of Seasons.
11. Prepare of Salt.
12. It’s of Wa.
13. Prepare of Curry powder.
14. Make ready of Dried Thyme.
15. Take of White pepper.
16. Take of Ginger.

Add the rice, mixed vegetables, and water.Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid.Smoky Party Jollof Rice without Firewood Leafy Jollof Rice Coconut Jollof Rice Mixed Vegetable Jollof Rice Rice and Beans.TIP:If you are aiming for the party style jollof rice with that smoky flavor that gives the party jollof rice its distinctive taste, then go a step further and leave the rice to burn "A LITTLE" at the bottom(don'tworry it doesn't make you a bad cook) ☺ I actually don't like burning food, but that is the sure way to get that " smoky Party rice taste" if you're not cooking with.

Party jollof rice instructions

1. Blend the tomatoes, onions, tatashe (red bell pepper) and ata rodo (scotch bonnet/habanero pepper) to a smooth paste. Heat it in a pot to reduce the volume till you see small dots (bubbles) in the pepper. It is very important to achieve this, to boil out the water content..
2. Pre-boil the rice first. Remember I wrote above that the rice is combined with a fried tomato sauce. To do this, you have to pre-boil the rice to start the cooking process. To pre-boil the rice, pour the rice unwashed into a pot with a lot of water. Tip: I will explain later why unwashed. Let the rice come to a boil till you can see the creamy starch floating on top of the water and the rice has now the white colour of boiled rice. Taste the rice and make sure it is all dente.
3. Once the rice is al dente, pour out all the water and then proceed to wash the rice. By washing the rice at this point with cold water you are stopping the cooking process..
4. As they are larger food items, you pour into a bowl filled with ice cubes but with rice, simply decant the hot water into the sink and open the tap to maximum flooding the pot with cold water to stop the cooking process so the rice retains its al denteness While the rice is pre-cooking, fry the tomato sauce with 4 – 5 cooking spoons of oil. You need this much to fry the pepper properly. To fry the tomato sauce chop at least 1 red onion, (2 if you are making a large quantity of jollof rice).
5. And fry lightly in your choice of oil. Once the onions are translucent add the reduced pepper from step Tip: If you have boiled the pepper properly, the frying process will start immediately. If not the pepper will boil instead and prolong the cooking time. Add curry powder and dried thyme in tablespoon increments, and taste every few minutes. Let your taste buds and personal preference decide if you want to add more. Be careful though you don’t want the spices to overpower.
6. At the beginning the oil will combine well with the pepper. You will know it has fried when the oil floats to the top and the colour has changed from golden to deep orange. Now add the tomato paste Tip: You don’t want to add the tomato paste at the beginning because it will thicken the reduced pepper and burn. Add the tomato paste – lots of it (a ratio of 60% mixed pepper – 40% tomato paste) and add beef stock..
7. Tip: The stock is to help thin out the paste to reduce the chance of burning and to also provide salt and seasoning. If you add the paste straight from the can it will definitely burn. Let the tomato paste fry with the pepper till it thickens and small bubbles form in the pepper which gives it a curdled look. Taste for salt and seasoning. If it needs more, add more. Now it is time to add the pre-cooked rice to the pot followed by more beef stock and then stir..
8. Old wives tale alert – the hired party cooks say stir with a wooden spoon and not a metal spoon to prevent the rice from clumping. How true this is, I don’t know but erm, I do it. Lol. Keep adding the stock till it just slightly covers the rice. Cover the pot midway and watch the rice closely. Once it has absorbed the stock, tear the seams of a supermarket plastic bag to make it flat or use a large piece of foil paper, place on top of the rice and seal the edges where the plastic bag/foil.
9. Place on top of the rice and seal the edges where the plastic bag/foil touches the pot. it is important that you seal the edges so no steam escapes. Then you cover the pot properly..
10. Tip: this is to enable the rice cook in its own steam, so you will not need additional stock or water which is the main reason behind soggy jollof rice which ironically also burns. This is a tip I learnt from those hired party cooks. It will burn a little for sure, and you want that anyway.
11. Anyway to create a smokey flavour. After a few minutes, check the rice and stir. If some bits have burnt, no problem, just try not to scrape the bottom of the pot harshly while you stir..
12. Taste the rice for softness. If it is still too firm, add a little stock, and I mean a little. You may never need to top up. If you do, you will probably need to do this only once. Cover again with the plastic or foil wrap and let it cook till the rice is totally soft. Stir, again to allow the sauce to combine with all the bits of the rice..

Since I have being making jollof rice, yesterday was the best ever.Wish I could add pictures, but will tag you on my.Smoky Party Jollof Rice [Video] The following are other variations of Jollof Rice: Beef Mince Jollof Rice.

To make Party Rice, you'll need one more step.Now Party Rice is essentially Smoky Jollof Rice, traditionally cooked over an open fire.However, you can achieve the same results on the stove top.As for the spices and seasoning used in this party jollof rice, also feel free to add or remove from the list above.A tasty jollof rice can also be achieved using less spices.