The Nigerian rice recipe is the classic Nigerian Jollof Rice prepared at parties. This is the most popular Nigerian rice recipe. This is why you will always see it in parties. It is quite easy to prepare.
Ingredients for Making Nigerian Jollof Rice (for 6 persons)
- 4 cups of rice
- 2 kg of Chicken (I just like to use chicken but you can use any kind of meat that suits you)
- 1 cup of crayfish (optional, I don’t use it)
- 1 to 1.2 liter of Ground Fresh tomatoes (your blender is calibrated, 1000ml = 1 liter)
- 40 to 100 ml Ground Fresh peppers
- Spices (Curry, Thyme, Delice, Nutmeg, you can spice to your taste and desire)
- 2 cubes of knorr of maggi
- 2 Bulbs of onions
- 20 to 30 cl vegetable or groundnut oil
- salt to taste.
Parboil the chicken (or any meat of your choice) with the spices listed above. I like to use lots of them so as to end up with a very tasty fried chicken, and then prepare the main food with the meat extract (meat water) with very little or no extra spice. Add water so that more than half of the entire chicken (or meat of choice) is submerged, then add sliced 1 bulb of onions, 3 cubes of maggi or knorr, one tea spoon of salt and maybe a little of curry, thyme and (or) spice of choice.
The good thing about Nigerian Jollof rice is that you can spice to your taste, one person might choose to make with chicken spices while another might decide to use curry and thyme or even just a seed of nutmeg and they will all end up with a delicious plate of rice.
Parboil the rice the normal way, boil about three cups of water in a pot, add the four cups of rice and allow to cook for three to four minutes. Then pour out and wash thoroughly with clean water then set aside in a bowl or plastic sieve as you will always see in my videos
How to Make Nigerian jollof Rice.
You might want to pick out the parboiled tasty chicken and deep fry, this wouldn’t take more than 10 minutes.
Or grill your chicken (as in my case)
Then remove some of the oil if it is above 150ml (half cup), just so you don’t end up with lots of oil at the bottom of your pot. I like to commence cooking jollof rice with the same oil I used in frying the chicken, Using a fresh oil is just the same as cooking without the chicken stock (meat water) which actually hold over 70 percent of the ingredient that is used in making most Nigerian foods, you will end up with a tasteless meal.
Add sliced onions to the hot oil and then the ground tomatoes/pepper after about a minute. Fry until the tomatoes looses its sour taste due to frying, this should take about 10-15 minutes. I like to divide the tomatoes after frying, then continue cooking with half and add the other half later.
This is s trick that helps reduce burning, most jollof rice end up getting burned at the bottom of the pot
So scoop some of the fried tomato into a plate and set aside; then commence cooking with the remaining one in the pot, add the meat stock (meat water), then about 1 or 2 cups of water, (you can add a little more water later), add a cube of maggi or knorr, a teaspoon of thyme, curry, ground nutmeg and salt to taste.
Stir and taste the whole solution.
Spice to your taste with your desired flavors and spices, then add the rice and cover to cook.
You can add the other half of the fried tomatoes after cooking for ten to fifteen minutes, also slice onions and spray on the top (I like to use lots of onions in Nigerian jollof rice), this has its health benefits.
Then just cook till the rice is soft for consumption, Remember that you can add water occasionally.
This is just how to make jollof rice, you can serve with the fried meat, salad and maybe a bottle of your favorite drink