Africa's Finest Jollof Seasoning 100 g (Pack of 6)

Product Information

Drain the rice in a sieve, making sure you remove all the water. Add the rice to the pan of onions and Quorn, and stir it in so it gets coated with all the delicious spices. Jollof rice: rice perfection that’s half way between thedryness of pilafand thecreaminess of risotto. It can be, but doesn't have to be. It depends on whether you cook with the seeds and veins of the habanero chilis included. If you do then the amount you include will determine the heat level. Does Jollof Rice Include Meat? We like to use red onion to get the best colour and extra sweetness. If using a large onion remember to only use half for the vegetable puree and save the other half for frying. These peppers are used to flavour many different dishes and cuisines worldwide and are often used in hot sauces and condiments. The Scotch bonnet has a sweeter flavour and stouter shape, distinct from its habanero cousin with which it is often confused. Ose Nsukka – Yellow peppers from the East of Nigeria, Nsukka

Once the tomato paste is done frying in oil, add the blended ingredients carefully to the tomato paste and stir for a few seconds. Be careful as the sauce/stew will start to pop out. Once blended ingredients are in increase the heat to medium heat. Use a 1:1 ratio water/liquid to rice to ensure proper evaporation.Note, a tight lid helps with evaporation as well. Make sure you use enough water. Uncle Ben’s’ used to be synonymous with Long-grain rice in the eighties and early nineties (?) because it was readily available in Nigeria–I remember hearing My mum and aunties talk about ‘Uncle Ben’s’ like it was the holy grail of rice. Parboiled Long-grain Rice Parboiled rice(also called converted rice) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying.These steps also make rice easier to process by hand, boost its nutritional profile and change its texture. About 50% of the world’s paddy production is parboiled. A great occasion starts from the kitchen. Such as on the morning of a wedding celebration day, when either caterer, chefs, and/or renowned family cooks gather to prepare the dishes. Everyone has a role to play in preparing the varieties of dishes, such as soups, stews, meat dishes, yam dishes and rice dishes. The two main rice dishes for most wedding parties are Jollof rice and Fried rice. The jollof rice made for a celebration is richer, vibrant and more flavourful with a smokey aroma. The smoky aroma usually emanates from the dishes cooking over burning wood (a.k.a. firewood). However, there are various steps in the cooking process that creates this smokey aroma achievable in an indoor kitchen on a stovetop resulting in a perfect Smoky Party-Style Jollof Rice. The tomato base

Jollof rice starts with a tomato base and there are various ways to make this. Unlike other styles of jollof rice, the tomato base for a Smoky Party-Style Jollof Rice has to be of a high concentrate. You can achieve this by pre-cooking the tomatoes with all other fresh vegetables. This process dries up the liquid and eliminates the possibility of a raw tomato taste. It also intensifies the flavour and results in vibrant red colour. Maggi cubes Palm oil is common in parts of Africa and imparts a reddish color to the dish. Other oils are perfectly suitable as I know palm oil is not readily available at all grocery stores.

And of course Salt. Come on! Don’t be scared to add salt to your Jollof, no need to panic if your Jollof is tasting a bit too salty when it’s still liquidy. However, by the time the rice soaks in all the sauce, the flavour will balance itself out. I know it seems easier said than done, but after a few tries, we all eventually get it right. Although I consider salt to be an essential ingredient, years of serving people have made me realise to some people it isn’t. Cook’s Tip: Usesome inyour Jollof! Tatashe adds to the ‘red-orange’ hue of the rice, complementing the tomato mixture. Tomato Puree Simmer over a medium-low heat for around 40 minutes. Add salt and pepper to your taste. Any excess sauce can be left to cool in an airtight container in the fridge for up to three days, or freeze for future use.

Once the flavor is on point, then, I stir in the Rice. Make sure you stir the rice properly until you cover each grain of rice with the sauce. To make the jollof, heat the 4 tablespoons of groundnut or sunflower oil in the same pan you used to make the broth, add the remaining chopped onion and sauté over a medium heat for a few minutes until soft. Stir in the remaining jollof dry spice mix, the chilli powder and curry powder and add 350ml of the jollof sauce, reserving the rest for adding at the next stage. Then stir the broth into the pan. Reserve 1/4th of the tomato mixture and add it at the end to help prevent the rice from burning. Also, it gives the rice that beautiful red color we all know and love.

Beef: A typical Nigerian way of cooking beef is the twice cooked method. Beef is boiled with various spices then deep fried, also often stewed in a red sauce. Another staple is beef suya (as pictured in this recipe “ Nigerian Peanut Based Beef Suya Skewers“)

Jollof rice is also festive, party food. When done right it will get the crowd buzzing and talking. The flavor is bold and intense, but not hard to achieve. The actual recipe is easy to make, but recipes aren't shared too often, at least not the entire recipe. An ingredient or technique is often left out to protect those secrets. What is jollof rice? Once the rice is cooked there are a few finishing touches that most Nigerian cooks, caterers or chefs would do. Such as melting a few cubes of butter into the rice to enhance the moisture. This is an optional step that adds a little oomph but however, it is not necessary especially if you’re just not keen on the additional calories. Furthermore, some slices of raw tomatoes and onions can be tossed into the rice as a garnish. Also, an optional step and not everyone likes the taste of raw onions or tomatoes in a cooked meal. Serving Options Meanwhile, heat the sunflower oil in a frying pan over a medium heat. Fry the plantain for a few minutes on each side until golden and tender. Tropical Sun's Bay Leaves have been carefully selected to provide an aromatic flavour to a variety of dishes