Jollof is a whole mood, a cultural phenomenon and the crowningglory of any cook is that they know how to make perfect, tasty jollof rice.
Jollof rice is said to have originated from the Wolof tribe in Senegal. But now, the whole of Africa has different countries creating this mother of all dishes in their own way. This is after all the cause of the unending war between Nigeria and Ghana. A war we all know who has won; hands down (*clears throat*).
We will be sharing with you tips on how to cook a jollofrice that will win all the contests ever organized and provide the solution toworld peace 😉
1. Type of Rice:
One of the major things that can ruin your Jollof rice is ifit turns out soggy. This is why using the right type of rice is key. Usuallyany long grain or Basmati would do. Properly wash the rice, drain it well andyou’re good.
2. Peppers and Tomatoes:
After the rice, peppers are an important component that makejollof rice what it is. Because Jollof rice that is not red and thick, is thatone jollof?
A tip is to make sure the pepper is more than raw tomatoesused. Using more raw tomatoes will water down the colour of your Jollof rice.Tomato purée is the secret to the signature red Jollof colour. Substitute therest of the needed tomatoes for tomato purée.
A formula you can use: For every 3 cups of Jollof rice,you’ll need 3 Red Bell Peppers, 2 Small Tomatoes and 70g of tomato purée.
3. Liquids:
The liquid used to cook the jollof rice could either bestock (beef, chicken, pork etc) or just water (along with the right spices). Asa rule, start with equal parts of rice and liquid. For example, if you’re making3 cups of Jollof rice, use about 31/2 cups of stock/water.
4. Steam and Heat:
Jollof rice cooks perfectly with steam. When cooking, allowthe sauce to cover the Jollof rice. After it is dried out, stir the Jollof ricetogether so that the sauce and rice get combined properly, cover the pot withan aluminum foil, then the pot cover. This will allow it to steam till it isdone, instead of adding water over and over.
Steaming, and the amount of heat used matters a great deal. Usingvery low heat will result in soggy rice while high heat will dry up the liquidfaster than the rice is able is soften. Balance is key. The temperature shouldbe moderate, that is medium heat.
5. Onions:
Onions add a rich, distinct flavour to your jollof rice, sodon’t be stingy! Onions add a sweetness to your jollof and are healthy too. Theonions should be added every step of the way as you cook. From the stock, tothe tomato/pepper blend, the fried sauce used as base for the jollof, to thegarnish right after the heat is turned off.
6. Seasonings and Spices:
A colorful and well-cooked jollof rice is nothing if it isnot well spiced. Spices to use for jollof rice include; thyme, curry, bayleaves, salt, seasoning cubes, white pepper, black pepper and paprika (forextra measure). Bay leaves are very important to give jollof rive its flavour.
7. Butter
Butter gives jollof rice a rich look and taste, making itsilky and oooh! It is the crowning glory for achieving that rich, party jollof ricetaste we all love so much. Butter should be added at the end, a few minutes tobeing fully cooked. It can also be added along with the vegetable oil whenfrying. However, don’t overload your rice with it so you don’t end up with anoily mess! 1 or 2 tablespoons should do.
With these tips, go forth and make magic!
