Truth Be Told

No Nigerian versus Ghana Jollof wars here people just an easy to follow recipe the way I've watched caterers cook it and how my mum cooks it. The beauty of party Jollof is the smoky taste on your buds and how rich in color it is, served with the biggest stewed beef and a chilled bottle of Malt. Even your belly rumbles in synchrony with the sound of Halleluya! To achieve that smoky flavor you need a pot that's not non stick because non-stick pots are bad belle when it comes to smoky Jollof rice. I can't even explain the result it will give you but yeah, ditch non stick pot because the big pots caterers use are made of strong iron and definitely not non-stick. Don't forget to add me on snap chat (SHEAINTU) so you don't miss any recipe I post.

Ingredients

NB: This list is for 2 kg of rice. Adjust accordingly.

2 Bell Peppers
3 Tomatoes and 2 extra, sliced
2 Scotch Bonnets
3 Onions
5 Cups(1.3L) Meat Stock
2 Maggi Cubes (If needed)
1 tsp Salt (If needed)
Hot water (As needed)
1 Tbsp Oil
2 kg Rice
1 Tsp Curry
1 Tsp Thyme
3 Bay Leaves
250g Tomato Paste

Video

• Blend the bell peppers with 3 tomatoes, the scotch bonnets and 1 onion. Doesn't have to be smooth.

• Boil to remove excess water and give the pepper a rich taste

• In a pot, heat the oil and fry 1 chopped onion with the spices (Curry, Thyme and Bay leaves). I love frying my spices because it brings out the aroma and adds more flavor. 

• Add the boiled pepper and the tomato paste. Let it fry.

• Add the stock and taste. If necessary, add the maggi and salt as your taste bud pleases. Bring to a boil.

• If needed, Add more water and gauge to know if it's enough for the amount of rice you plan to cook. Don't over dilute because you can end up with mushy rice. Taste to be sure you didn't put too much water.

• Chop the last onion and the extra tomatoes. Add them to the pepper mix and bring to a boil for 5 mins. 

• Rinse the rice and add to the boiled mixture. Cover the pot and cook on the lowest heat for approximately 30 mins or till it done.

• For the smoky part, Cover the cooked rice with foil and also with the pot cover, turn up the heat to medium and let it burn for 5 mins (yea, burn!!). The foil helps to keep the smoke in.

• Stir the rice so the color is evenly distributed. It's ready to be served even though I prefer eating mine the next day. It just tastes better :)   

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Send me your snaps when you cook it this way and if something isn't clear to you. xox