Nigerian food is yummy! See more Nigerian recipes: [ Ссылка ] See more information about this recipe by clicking "Show More" below.
Nigerian Jollof Rice as prepared for parties and special occasions. The method used in the video works for any quantity of rice especially for large quantities of rice.
In this video I try to answer these frequently asked questions about Jollof Rice:
1. How do I cook the popping red Nigerian party Jollof Rice so that it does not burn?
2. That tomato stew you add to your Jollof Rice, is it raw blended tomatoes?
3. Why is my Jollof Rice soggy?
4. My Jollof Rice is burnt yet it is not done. Why is this?
5. What is the best type of rice for cooking Nigerian Jollof Rice?
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Ingredients used in the video:
- 500g (1.1 lbs) long grain white rice
- 500ml conc. tomato stew: [ Ссылка ]
- Chicken stock (from cooking the chicken)
- Pepper (habanero or chilli; to taste)
- Salt (to taste)
For the Chicken I used (link to full video below)
- 1 1.2kg (2.6lbs) whole chicken (I always use hen 'cos it's tastier)
- 2 medium onions
- 3 stock cubes
- 2 teaspoons thyme
- Salt to taste
Add water to the same level as the chicken and cook till done before grilling or frying. The seasoning used for the chicken should be enough for the rice. Watch this video for how I cook, season and grill the chicken for my Jollof Rice:
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Tomato Stew for Jollof Rice: [ Ссылка ]
Remember to pour out the excess oil when you finish making the tomato stew. All the details about how to make the perfect tomato stew in the video.
How to Parboil Rice for Jollof Rice: [ Ссылка ]
Parboiling the rice is very important if you want to cook Jollof Rice that is:
- Well done
- Not soggy
- Not burnt
Always use the long grain parboiled rice (aka American rice) when cooking Nigerian Jollof Rice. Feel free to use any other type of rice but unfortunately I can't answer any questions about Jollof Rice cooked with other types of rice cos I don't have any experience cooking Jollof rice with those. :)
Parboiling the rice puts the rice in a state that it can easily absorb the water in the pot. If done correctly, the Jollof Rice will be perfectly done by the time the first level of water dries up. So you don't need to add more water.
It is not advisable to add more water to Jollof rice after the first dose dries up because that increases the chances of burning and sogginess. So try and get the parboiling right.
Jollof Rice side dishes:
Nigerian Salad: [ Ссылка ]
Nigerian Moi Moi: [ Ссылка ]
Peppered Gizzards: [ Ссылка ]
Music by Kevin Macleod
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