Cookery Corner: PARTY JOLLOF RICEDOD Media
Yum Yum! That’s the sound you hear when party jollof rice is mentioned anywhere. Have you been finding it difficult to prepare this particular reddish and mouth watering party jollof rice you see at almost all the parties you’ve attended? Don’t worry. We have brought to your doorstep recipe and how to prepare this sumptuous meal.
- 3¾ cups (750g) long grain parboiled rice
- 2-3 cups of well prepared tomato stew
- Chicken (whole chicken, drumsticks or chicken breast)
- Salt (to taste)
- 2 medium onions
- 3 seasoning cubes
- 2 teaspoons thyme
- 2 teaspoons curry powder (Nigerian curry powder)
Before you cook Jollof Rice
- Prepare the tomato stew before hand. It is advisable to prepare tomato stew before hand and keep in the freezer. This is so that whenever you want to cook any jollof rice related dish, it is just a matter of adding it to your cooking.
- If you will use whole chicken then wash and cut it into pieces. Cook with the thyme, Knorr cubes and 2 bulbs of onions well chopped. When done, it in an oven. You may also fry it. This is to give it a golden look which is more presentable especially if you have guests for dinner.
- Parboil the rice and then rinse the parboiled rice before you put in a sieve to drain.
- Pour the chicken stock and the tomato stew into a sizeable pot and leave to boil.
- Add the drained parboiled rice, curry powder, salt and pepper to taste. The water level should be the same level of the rice. This is to ensure that all the water dries up by the time the rice is cooked.
- Cover the pot and leave to cook on low to medium heat. This way the rice does not burn before the water dries up.
If you parboiled the rice, it should be done by the time the water is dry. Taste to confirm. If not, you will need to add more water and reduce the heat to prevent burning. Keep cooking till done.
Serve with peppered fish, moimoi, fried plantain, salad or coleslaw or any topping of your choice.