Hello everybody, welcome to my recipe site. Today I’m gonna show you a way to make a special dish, Party jollof rice. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
Party jollof rice Recipe. Party jollof rice is commonly the most sort after type of rice, because of its very unique taste. Most people feel the unique taste comes from preparation using firewood, but that isn't always necessarily.
You can cook Party jollof rice using 10 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Party jollof rice
- You need of Turkey stock.
- You need 10 cups of rice.
- Take 75 cl of vegetable oil.
- Make ready of Onions.
- You need 210 g of tin tomatoes.
- You need of Fresh tomatoes.
- Take of Shonbo.
- Make ready of Fresh pepper.
- Prepare of Kitchen glory.
- Take 1 spoon of butter(I used topper butter).
With your food blender , Blend together the tomatoes, tatashe and onions, I used my pepper sauce, but if you are cooking with fresh pepper, then blend together with.Smoky Party Jollof Rice: The secret ingredient for getting the smoky flavour in Nigerian Party Are we magicians???Smoky Party Jollof Rice [Video] The following are other.This is an incredibly easy, but delicious recipe.
Party jollof rice instructions
- Heat your ground nut oil in your cooking pot, Add sliced onion, Add tin tomatoes, I usually fry my tin tomatoes first before adding my already boiled blended tomatoes to reduce the acidic taste of tin tomatoes ; Fry for a while, then add your fresh blended fresh tomatoes with pepper and shonbo.
- Allow to fry very well, that is one of the secrets of good tasting jollof rice, Add a tea spoon of curry while frying, Add knor cubes and a small satchel of kitchen glory.
- Fry very well until the oil starts floating on top Add your water Note: when making party jollof rice I usually measure my water to get the rice consistency of party jollof rice, So for ten cups I use a custard bucket of water. Measure your meat stock along with the water.Taste and adjust your seasoning and allow to boil.
- Wash your rice very well to remove excess starch, If you don't wash well, you have to make sure of this cos starch absorbs the ingredients in rice, which is not good Note: I didn't parboil my rice: skip parboiling when making party jollof rice, that is what gives it that unique texture, Add your washed rice and stir with a stick.Reduce your heat once it starts boiling well and stir at intervals.
- Allow to cook till the water dries up, add your butter when the rice starts drying up, reduce your heat again as its drying up to allow it steam very well. Note: if your water dries up and your rice is not well cooked, don't panic, don't add water as water will wash away the taste you have worked so hard to achieve.
- Simply cover the pot with clean sack bag or foil paper, Place the cover of the pot on top of the bag or foil, make sure it covers well, the aim is to trap in the heat in the pot, Lower your heat and steam and open after some minutes, then your rice should be well cooked.Stir again and bring down.
Nigerian Jollof Rice is probably the BEST jollof rice recipe in the world: rich and flavorful with a slight smokey taste that gives it its unique name as the Party Jollof Rice.Smokey Party Jollof Are you ready for the absolute best smokey Nigerian party Jollof recipe?Good Jollof is a game of time, the more time the rice spends in the sauce the more flavorful it is.
The uniqueness of this jollof rice lies in the roasting of the bell peppers, tomatoes, onions, and garlic.Jollof rice (party rice) can be prepared with vegetables like carrots, green beans, peas, cabbage and green bell peppers or without any of the listed vegetables and can be served with plantain,moi moi.There's a reason people fight for party jollof rice at events especially weddings!Everybody wan do take away, why? because home made rice is not the same with party rice.To make party jollof rice tomato puree, just add a few tomato balls with a lot more red bell pepper (tatashe) and scotch bonnet pepper (atarodo), depending on the quantity of rice you are making.
