Jollof Rice is a popular West African staple eaten in many homes across Senegal, Ghana and Nigeria. In recent years, there have been social media wars on which country has the best jollof rice. Personally for me, Nigerian jollof rice does it, especially when cooked properly.
“Jollof” as it is usually called is the life of the party and it is also an easy hit or miss. The spices and tomatoe/pepper mix should all be gotten adequately. Further, the amount of water and heat the rice is exposed to can either make or break it.
I have learnt over the years that just enough water and the right amount of steam over low heat is what makes jollof rice what it is. Ofcourse, you mix has to be spot on – if not all yours hours spent in the kitchen goes in vein.
These days, I usually start by roasting/grilling my pepper mix for a few minutes, after which I blend it all together before finally cooking in a pot. I have found that this makes my rice cook quicker than usual and it also gives a nice smell due to the roasted peppers.
Jollof rice can be eaten on its own, but it also pairs well with fried plantain also known as dodo in Nigeria. For me, jollof rice goes best with fried goat meat stew, sometimes, I am a chicken person. To keep my meal well rounded, a nice glass of coke with some lemon finishes off this dish for me.
Although I typically shy towards goat meat with my jollof, seafood jollof rice cuts the deal for me too. When cooked right, this is the next best thing. Tired of eating meat? Then you should definitely try out this recipe and thank me later.
If you’re familiar with my blog and instagram, you’ll realize this is one of my many recipes for jollof rice. Although all my recipes defer, my rice always turns out similar in taste. It is always consistent.
When followed correctly, the results of this dish are second to none. Find the Recipe for this yummy dish below:
2 cups rice
1 kg soft shell crabs
1/2 kg calamari
2 red onions
1 medium bell pepper
5 small rodo
1/2 cup water
1/2 cup oil
1tsp curry powder
1tsp white pepper
1 tsp thyme
1 cup stock
2 tsp tomato paste
7 cubes knorr
1/2 cup water – for steam
- Clean crabs and calamari and season lightly with some salt. Roast in oven for about 5-10 minutes. Remove from oven and cool.
- Clean red onions, tatashe, bell peppers, tomatoes and rodo, then place on a clean oven tray and roast for about 15 minutes – watching it regularly
- In a clean pot, heat up the oil. Slice the 1/2 red onion and add into hot oil, follow with curry powder, white pepper, thyme, tomato paste and cup of stock. Bring to boil.
- Add in blended tomato mix and knorr cubes. Side Note: Add in knorr cubes in bits, so that your rice isn’t over seasoned
- Leave tomato mix to boil out and thicken a little bit.
- Take some out of the tomato mix for the seafood. Put your seafood back in the oven for about 15 minutes – this time, basting it with the cooked tomato sauce.
- Add in washed rice and some water, into the remaining tomato mix in the pot .
- Turn heat to low and let the rice steam. Open the pot after about 20 minutes to check that your rice is still hydrated. If it needs some more water, add it in little bits, or alternatively, you can use stock/broth.
- When rice is fully cooked, add in butter and steam for an additional 2-3 minutes, after which you can add in your seafood.
Serve rice hot and enjoy with some fried plantain. Enjoy xxx