Promoting My Favourite Celebration Time Dish, Nigerian Jollof Rice: The Recipe

Good morning dear friends, I'm Stephen from Nigeria. Today I'll be sharing a recipe with you for my favourite party time meal, the Nigerian Jollof Rice. The Jollof Rice is a popular and special meal in Nigeria.

It's special because it is a celebration time dish and not an everyday regular meal on the typical Nigerian dinning table. Although aside party time, it's a regular on my dinning on most Sundays when we sit and eat together as a family. Occasions in which the Jollof Rice is served as a main course include birthdays, Christmas and New year Holliday's, Easter, Islamic celebrations and marriages just to mention a few .

I'll also love to state that the popularity of the Jollof Rice is so phenomenal that is in the menu, 99% of the time in all fast food restaurants across the geographical region known as Nigeria.

The main distinguishing characteristics of the Jollof Rice that tells it apart from other rice dishes like the Fried Rice, Coconut Rice and the Banga Rice just to mention a few is the generous quantities of fresh tomatoes and tomato paste used in the recipe and this is responsible for the deep orange to redish hue of the Jollof Rice dish.

Jollof Rice is mostly prepared with chicken but it also does well with beef, chevon(goat meat), pork, fried, roasted or baked fish and lamb. I prepared mine with chicken, beef liver and canned green peas and I'll be showing you in a moment the complete list of my ingredients, then I'll take you through my methods.

SERVING-4

INGREDIENTS
4 cups of short grain rice

1kg broiler type chicken meat

400g beef liver

400g canned green peas

1 large onion, 6 scotch bonnet chilli peppers and 10 large tomatoes.

Chicken spieces and seasoning, 4 Maggi Star stock cubes, 1tbs dried thyme and 1 tbs curry powder.

Vegetable oil

150g tomato paste.

METHOD
STEP 1
I washed my raw rice and put in a medium size pot. I added 3 cups of water and parboiled for 15minutes on medium heat.

After 15minutes I turned off the heat and put in a sieve to drain. I put the sieve under a tap of running cold water to rinse off the excess starch. I set in a corner to drain further.

STEP 2
I washed my chicken and put in a pot, chopped up half a bulb of onion and added to it. I added my chicken spices and seasoning, I added 2 stock cubes, 1/2tbs thyme, 1/2tbs curry powder and 1/2tbs salt.

I poured a cup of water and placed a lid on top then I set it on medium heat to cook for 10minutes.

After 10minutes, I turned off the heat and removed the cooked chicken from the stock.

I set them aside to be fried later.

STEP 3
I washed my beef liver and put in a pot. I added 1/2 bulb chopped onion, 1/2 tbs salt, 1/2 tbs thyme, 1/2 tbs curry powder and 1 stock cube. I poured in 1/2 cup of water and cooked for 5 minutes on medium heat.

After 5 minutes I turned off the heat and removed from the stock.

I placed on a chopping board and allowed 2 minutes for it to cool down, there after I chopped it up into small 1/2 inch cubes and I set it aside for later.

STEP 4
I blended my tomatoes, peppers and 1 large onion and put in a pot. I set the pot on low heat burner to cook, reduce and thicken the blended ingredients. After 5 minutes I turned off the heat and my tomato puree was ready.

Next I got a large size pot, I put it on my burner, medium heat. I poured in my chicken and beef liver stock then I added my blended and reduced tomatoes, peppers and onion. I sprinkled 2 tbs of cooking oil.

I stirrred gently then I added 1 stock cube, 1/2tbs curry powder, 1/2 tbs salt after which I added my parboiled rice.

I added 150g tomato paste.

I gave a gentle stirr then I added 1/2 cup of water. I placed a pot cover and allowed it cook for 10minutes. After 10minutes I took off the pot cover. I added my chopped beef liver and my canned peas.

I gave a gentle stirr then I replaced the pot cover. I turned the heat down to low and allowed it a final 3 minutes to cook. I turned off the heat after 3 minutes and my Jollof rice was ready.

STEP 5
I got a pan and put it on fire medium heat. I poured in 200ml vegetable oil.

I heated it up then I fried my boiled chicken for 3 minutes in batches until they were golden brown on the exterior.

After frying all my pieces of chicken, I removed from the pan and placed in a shallow plate.

I served some of my Jollof rice in a plate and added pieces of fried chicken to it then I took a food photograph.

I do hope you enjoyed my recipe on my favourite celebration time meal, Nigerian Jollof Rice. It's a very delectable meal and you'll be delighted if you give it a try. Thanks for your time reading, by for now and stay safe.

CC @alikoc07
CC @ngoenyi

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