Hi everyone! Today’s post features the lovely Lohi from Lohiscreations . I am delighted that she agreed
to make one of my favorite dishes i.e. Jollof Rice. Her blog has a lot of
exotic cuisines and seriously, I am always hungry each time I visit. Being
pregnant, I am always hungry with a desire to eat anything that looks yummy.
Below are quick steps for making Jollof Rice. If you have
never tried this dish, I strongly recommend you try it out. I love the addition
of garlic, ginger and basal…nothing beats the aromatic smell of
2 cups white parboiled rice
3 whole tomatoes
1 can tomato paste
1 1/2 large onions/ half diced.
2 scotch bonnet peppers
2 red bell peppers
1 clove garlic
1 tablespoon chopped ginger2 bouliion cubes(maggi or knorr brand)
1/2 teaspoon curry
2 fresh basil leaves
3 tables spoons vegetable oil
1 cup chicken broth
salt to taste
- In a blender, puree your tomatoes, onions, red pepper, scotch bonnet, ginger and garlic.
- Pour into a pot and allow to boil for at least 15 minutes or until there is no more water in the puree
- In a clean pot,on medium heat, add oil and allow to get hot. Add diced onions and allow to melt. Add blended puree and can of tomato paste and allow to fry for 4-5 minutes, Stirring consistently so it does not get burnt.
- Add knorr/maggi cubes, curry, and chicken broth and stir. . .
- Add rice to the fried tomato puree *do not stir! just move the rice to allow the liquid sip through it*
- Allow to boil for 25 minutes on medium heat. Add more broth/water if needed and taste for salt. Add salt to your taste.
- When the rice is soft to the taste and almost dry, add chopped basil and stir. The rice is ready when it is dry with no puree and cooked.
- Serve with grilled/fried chicken and fried plantain.
- *Ensure stove is on low to medium heat to reduce burning on the bottom*