One of the staple food for the people in west Africa especially Ghana and Nigeria is Jollof rice. 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. 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. Your Jollof rice should have all the ingredients to be considered Jollof rice. 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.
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. 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. Put your blended tomato mixture into the pot that contains heated oil and onions and fries them for not less than 30 minutes. Stir the mixture consistently to make sure that the tomato mixture does not burn. After 30 minutes are over, you need to reduce the heat to medium and add the chicken stock. Put the seasoning into the pot and heat the content for 30 minutes.
Introduce the parboiled rice to the pot and mix well with the tomato stew. You need to add water at this stage to ensure that the rice level and tomato mixture is maintained. Add the bay leaves, cover the pot and cook on low heat for about thirty minutes. 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. Put off the heater and prepare the table ready to serve the Jollof rice.