One of the staple food for the people in west Africa especially Ghana and Nigeria is Jollof rice. It is believed that Jollof rice meal started in Western Africa which is why most of the people in this part of the globe love this food. Jollof rice is prepared at homes and at parties where you can get it in plenty. It is imperative to understand that there exist many methods on how to prepare Jollof rice. What makes the Jollof delicious is the ingredients used which include tomatoes, tomato paste, salt, scotch bonnet pepper, spices, rice as well as onions. Jollof rice must comprise all the components otherwise it is not termed as one. Nigerians utilize the long grain rice which has been parboiled, but there exists another version of preparing Jollof rice which includes the Ghanaian Jollof which use basmati or jasmine rice.
The ingredients required to make Nigerian Jollof rice include five medium-sized tomatoes which are chopped, one red bell pepper, one onion, two scotch bonnet pepper, a quarter of groundnut oil, three tablespoons of tomato paste and two and a half cups of chicken stock. All-purpose seasoning, salt, curry powder, bay leaves and water are other elements that are essential in making Jollof rice.
Blend your tomatoes, scotch bonnet pepper, red pepper in a food processor for about 45 minutes and make sure that it has blended well. Heat your oil in a medium-high heat using a medium-sized pot. Put your chopped onion into the heated oil and let it boil until it achieves a golden brown color. You need to add your mixed tomato mixture and cook the mixture and tomato paste for about 30 minutes. Ensure that you are stirring continuously to prevent the tomato mixture from burning. You are should add your chicken stock into the mixture in the pot after it has cooked for 30 minutes and after the heat has been set to medium. You should mix and then add your seasoning and continue to boil for 30 minutes.
Place your parboiled rice in the pot and mix carefully with the tomato stem you had prepared. You need to add water at this stage to ensure that the rice level and tomato mixture is maintained. Put your bay leaves in the cooking pot and minimize the heat and wait for the content in the pot to cook for thirty minutes. Wait for the liquid in the mixture to start drying and then add your tomato stem that had remained and cover the pot and allow it to cook for another 5-10 minutes for all the liquid to drain. Put off the heater and prepare the table ready to serve the Jollof rice.