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Friday, 22 July 2016 13:57

How to Cook Jollof Rice: Videos

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How to cook Simple and best jollof rice (videos)

Jollof rice is one of the most common dishes in Western Africa, consumed throughout the region including Senegal, Gambia, Nigeria, Sierra Leone, Liberia, Togo, Cameroon, Mali and Ghana. There are several regional variations in name and ingredients, with non-local versions regarded as "inauthentic". The name Jollof rice derives from the name of the Wolof people, though now called theibou dienn or benachin. In French-speaking areas, it is called riz au gras. Despite the variations, the dish is "mutually intelligible" across the region, and has spread along with the diaspora to become the best known African dish outside the continent.

Basic Ingredients to prepare Jollof rice

Rice, Chicken,  Onions, Pepper, Garlic, Ginger, Chicken seasoning/ seasoning of choice, Vegetables, Tomato Plumps &Tomato puree, Salt to taste, Maggie cube, you can add more spices of your choice

Procedure:

  1. Prepare your chicken and wash your rice with cold water and keep aside
  2. Add salt to season
  3. Blend some Onion, Ginger, Garlic and Pepper
  4. Add to the chicken, add chicken season if you want.
  5. Steam the chicken for about 8-10 min.
  6. Blend plump tomatoes, with some onion and pepper depending on how spicy you want your Jollof rIce
  7. Slice the remaining onions into medium sizes.
  8. Start making the stew by frying the sliced onions in oil and allow to fry for about 2 mins, then add some spices in the Onions to fry, this is to get the powerful thirst out , let is fry for 8 to 10 mins until the color of onions turns brown, fry in low heat
  9. Add tomato puree and fresh blended tomatoes mixture and keep stirring for about 10 to 15 mins until it cook well, you will know when the oil is on top and the stew is thick, you can taste it to make sure that the sour taste of the tomatoes is gone not good to get that taste in the Jellof rice
  10. When the steamed chicken is ready, strain out the stock and allow to cool.
  11. Deep fry chicken for the golden brown crusty finish.
  12. Put the fried chicken aside.
  13. Add the chicken stock to the stew and allow to cook for about 8 to 10 minutes
  14. Add your chicken to the stew( optional as chicken can be served separately when the entire meal is done). But good to add it in the stew so that the chicken will be very tasty
  15. Add the mixed vegetables and cook for a couple of mins.( scoop some stew out if prefered to be served with jollof rice later).
  16. Add the rice and reduce the heat to very low. Cover the rice with kitchen foil and allow the food the steam through.
  17. Check and keep stiring intermittently till rice is cooked through, about 45 min.
  18. Scoop some of the rice in a small bowl and press to form a nice mould, turn into your serving plate. Add your chicken.
  19. Can be served with salad, fried plantain etc.

Enjoy your meal.

Watch the Videos

https://www.youtube.com/watch?v=yrJTJQgOZRo

https://www.youtube.com/watch?v=UWofLeA5i8Q

https://www.youtube.com/watch?v=P--NyOhPUAs

https://www.youtube.com/watch?v=62e_L1UbWEs

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Read 17673 times Last modified on Wednesday, 05 October 2016 06:21

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