JOLLOF RICE

Jollof Rice

Jollof Rice

Naija style jollof rice…

Yield: 3-4 servings

PREP IT!     

For Stew Base (Obe Ata):

Yield 6.5 – 7 cups stew base

  • 2½ each (2 cups pureed) Red Bell Pepper, red, quartered (Tatashe)

  • 1 each (½ cup pureed) Roma tomatoes, quartered

  • 1 each    (2 cups pureed) Onion, red, large, quartered

  • 1 each    (2 cups pureed) Onion, yellow, large, quartered

  • 2 cloves Garlic, fresh

  • ½ inch piece Ginger root, fresh

  • 2 each Habanero Pepper, whole (Ata Rodo)

For Rice:        

  • 1 tablespoon Red Palm Oil

  • 6 tablespoons Vegetable Oil

  • 1 cup Onion, yellow, large, diced small

  • 1½ tablespoon Tomato Paste

  • 1 tablespoons Taste Tutor Seasoning 101

  • 4 tablespoons Taste Tutor Jollof Seasoning

  • 4 each Bay Leaves

  • 2 cubes Chicken Bouillon

  • ¼ teaspoon Crayfish or Shrimp, dried, ground (optional)

  • 1 cup Broth (chicken, beef, goat, seafood, or vegetable)

  • 2 cups Rice, parboiled long grain, washed

  • For garnish Red onion, sliced

  • For garnish Roma tomato, sliced

MAKE IT!

  1. In a blender, add red bell pepper (tatashe), tomato, onions, garlic, ginger, and habanero (ata rodo). Blend until smooth.

  2. In a stainless-steel pot, heat red palm oil and vegetable oil on high heat.

  3. Sauté onion until translucent. Fry tomato paste, on medium heat, 3½ minutes until dark and oil comes to the top.

  4. Add Taste Tutor Seasoning 101 and Taste Tutor Jollof Seasoning. Fry until seasonings begin to toast.

  5. Add stew base (obe ata), bay leaves, chicken bouillon cubes, crayfish, and fry 25 minutes, on medium heat until 3 cups of contents remain in the pot. Add 1 cup of broth. Cook 1 minute.

  6. Turn oven to 350F. Add washed rice to reduced stew base. Cover pot with foil and lid to seal in steam.

  7. Cook for 40 minutes to an hour until rice is softened.

  8. Once rice is done, while the pot is uncovered, turn broiler up to high and allow rice to burn. This will give the rice a smoky flavor.

  9. Serve with assorted meats (goat, ponmo, chicken, smoked fish, beef, etc) and/or vegetables and enjoy!

Tip 1: Instead of using the oven, allow rice to steam over an open fire or on the grill for an authentic smoky flavor.

Nigerian Stew Base (Obe Ata)

Reheat leftovers: in the oven or in the microwave.

NigerianAdunni Ogunlanohrecipe, onion, garlic, seasoning, rice, nigerian, naija, buka, stew, goat meat, jollof, jollof riceComment