Most individuals in Western Africa regard Jollof rice as one of the staple food in the region. Most of the Western African embrace the meal as their invention which makes them have pride in Jollof rice. Jollof rice is prepared at homes and at parties where you can get it in plenty. You will get various recipe and methods of cooking 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. Note that if your rice fails to include one of the ingredients mentioned above, then it is not close to being a Jollof rice. 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.
Tomatoes, red bell pepper, onion, scotch bonnet pepper, tomato paste, groundnut oil and chicken stock are the main components used in making Jollof rice in Nigerian version. Other ingredients are salt, curry powder, thyme, all-purpose seasoning, bay leaves and water.
Blend your tomatoes, scotch bonnet pepper, red pepper in a food processor for about 45 minutes and make sure that it has blended well. Take medium-Sized pot and put your oil and heat using moderate temperatures. Put your chopped onion into the heated oil and let it boil until it achieves a golden brown color. Add the blended tomato mixture and fry the mixture with the onions and tomato paste for 30 minutes. Stir the mixture consistently to make sure that the tomato mixture does not burn. Minimize the temperatures of your heater after cooking for 30 minutes and then put the chicken stock into the pot. Mix the content in the pot carefully and then introduce the seasoning and proceed with the boiling for another 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. Introduce the bay leaves, cover the pot and allow it to cook for about thirty minutes using medium heat. When the liquid has almost dried off, you need to add the remaining tomato stew and cover and allow it to cook for another ten minutes until all the liquid has dried up. After cooking for ten minutes, you need to turn off the heating element and serve your Jollof rice.