Recipe: Eating on a Dime Party Jollof rice (Half bag)

Recipe: Eating on a Dime Party Jollof rice (Half bag) Delicious, fresh and tasty.

Party Jollof rice (Half bag). Party jollof rice is commonly the most sort after type of rice, because of its very unique taste.. Can I half all the ingredients do you think it would come out okay. I used a Dutch oven pot to seal the dish and golden sell a basmati rice as had a big bag in the cupboard.

A typical Nigerian doesn't joke with their jollof rice, Lol.

A Nigerian party without jollof rice is incomplete, yes Jollof rice is that important.

It doesn't involve cooking one bag of rice or cooking a half bag of rice. it's cooking rice that's much more than the normal quantity for family Sundy rice.

You can cook Party Jollof rice (Half bag) using 18 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Party Jollof rice (Half bag)

1. You need 25 kg of rice (six custard rubber).

2. It’s 4-8 litres of litre of a very rich meat stock, depending on the quantity of meat used.

3. It’s 1 of and half of 2200 g of tin tomatoes (largest size).

4. Prepare 10 of bulb of onions.

5. Prepare 1 of cooking spoon of curry powder.

6. It’s 8 pieces of bay leaf.

7. You need 1 of and half packets of knorr chicken stock cube.

8. Prepare 1 of baking cup of maggi chicken powder.

9. You need 1 of bog sachet of kitchen glory stock powder.

10. You need 1 of big sachet sweet mama or spicity stock powder.

11. It’s 2 of dustbin rubber of fresh tomatoes.

12. Prepare Half of custard rubber of habanero pepper.

13. You need 1 of dustbin rubber of very ripe shombo.

14. It’s 3 of and half litres of vegetable oil ( some thing close to one custard rubber.

15. It’s 250 g of butter, I prefer topper butter.

16. Prepare 10 of custard rubber of water including meat stock.

17. It’s to taste of Little salt.

18. Prepare of Note: Add all the seasonings and taste before adding salt.

There are three main methods of cooking party jollof rice; the hob, firewood and the oven method.

The hob and oven methods are more common in these parts but the hob is a better method for cooking party Jollof rice.

Two ingredients I add to perfect the Party Jollof rice taste are butter and white pepper.

Always use equal parts rice and water when making party jollof.

Party Jollof rice (Half bag) step by step

1. Blend your tomatoes, shombo and pepper then boil to dry off the water.

2. Next, heat your oil then add dieced onion and saute, at this point mix the tin tomatoes with water then fry, frying ton tomatoes first helps to reduce its acidic taste, fry till dry then add the fresh tomatoes and fry further.

3. While frying, add the bay leaf, curry powder then stock cube and stock powder and fry till dry. Note: once you add the stock cube it starts to burn so avoid add it till its almost fried dried.

4. Measure the water and meat stock and add to the pot. Note: your meat stock is part of your water, at this point taste and adjust with salt and allow to boil, then wash your rice with salt and add to the boiling pot, stir with a big wooden pot then cover to start cooking.

5. Once it starts to cook, reduce the heat after sometime to reduce burning then stir at interval till cooked.

6. When its almost dried and you noticed that is not cooked, cover with a sack then place the pot lid, reduce the heat again and allow it steam for about fifteen to twenty minutes then open and stir then dish into your coolers.

7. Note: to keep your food warm.for events all day, pour hot water into your cooler then cover for about thirty minutes before dishing your food into the cooler, that will help keep your food hot all day..

8. Happy cooking.

Cover the pot properly and let the steam infuse into the rice.

The more the steam is infused into the rice, the sweeter and tastier.

Add the rice, mixed vegetables, and water.

Bring to a boil, then reduce the heat to low and cover the pot with foil and a lid.

Nigerian party jollof rice, here it is but you won't get to see the bay leaves when rice is served because these leaves are used only for that aroma, once cooking is done, pick out all the bay leaves in the pot before serving your food.