Jollof rice is a western African dish which is a stable food for most of the people who live in this part of the world. 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. Many techniques and recipe are available in the preparation of 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. There is a difference in the way the Nigerians and Ghanaian prepare their Jollof rice as the Ghanaian utilize basmati or jasmine rice while the Nigerians use the long-grain rice to make Jollof rice.
The Nigerians Jollof rice call for various ingredients which include 5 chopped tomatoes, 1 red pepper, groundnut oil about a quarter teaspoon, 3 tablespoon of tomato paste, 2 scotch bonnet pepper, 1 onion and two and 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. Using a pot, heat your groundnut oil using a medium-high heat. When the oil is heated as required, you need to add your onions and fry until they turn golden brown. After that you are supposed to add tomato paste and cook for about three minutes. You need to add your mixed tomato mixture and cook the mixture and tomato paste for about 30 minutes. You are supposed to stir the mixture in the pot continuously as this will help in preventing the tomato paste from spoiling after excessive burning. After 30 minutes are over, you need to reduce the heat to medium and add the chicken stock. You should mix and then add your seasoning and continue to boil for 30 minutes.
After cooking the items in the pot for 30 minutes, then add the parboiled rice to the pot and mix thoroughly with the tomato stew. You need to add water at this stage to ensure that the rice level and tomato mixture is maintained. Introduce the bay leaves, cover the pot and allow it to cook for about thirty minutes using medium heat. 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. Turn off the heat and your Jollof rice is ready to be served.