This beloved “party rice” has a crispy, crispy secret
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Why does it work
- Seal the pot with a double foil or parchment layer under the lid traps seal steam and ensure that the rice boils evenly while the sauce absorbs.
- Cook the rice on low heat until it is only tender and then gives the heat to roast the floor, a smoky crust without cooking the grains.
In many parts of Nigeria, our nuclear memories include the catching of Jollof Rice (also often referred to as Jollof), especially the Rauch -Party -Rice version. It is the dish that you can count on at almost any celebration: birthdays, weddings, Sundays family -lunch and much more. There is even a saying: “A party without a Jollof is just a meeting” and it is true.
Serious food / Maureen Celestine
Although we make fine pots in Nigeria, Jollof is not alone – it comes from Senegal and Gambia, where it is known as Thiéboudienne or Benachin. Today it is a popular staple all over West Africa, with each country brings its own stamp to the court by choosing rice, spices and other additions. In Senegal, broken jasmine rice with fish in ROF – a green parsley sauce – is the classic version together with vegetables. In Ghana, the fragrant jasmine rice gives the pot a clear aroma. In Nigeria we prefer parboiled (converted) long -grained rice, which holds its shape and at the same time absorbs the richly spiced sauce. One of my personal favorites is the Nigerian smoky party Jollof – the way that tastes as if it were lovingly cooked in a huge pot over a wooden fire in the backyard of a person, just as it was before the gas stations were taken over.
Traditionally, this depth, distinctive smoky taste came from the sheer scale and the method of cooking: large, blackened cauldron that was balanced over open flames, and the rice on the ground catches just enough warmth to roast and plan without burning through. This is the taste of outdoor parties, the smell that tells you that you are a good time. Nowadays I have not required firewood at home with a cooking top link, which is surprisingly tight.
Serious food / Maureen Celestine
The key is patience and timing. First, cook the long-grained rice in a rich tomato-pepper base with curry powder, dried thyme and curry-fragrance Nigerian stock– until the grains are tender and the flavors merge. Only then, as soon as the rice is only tender, do they turn the heat up and then the real party begins. Only a few minutes let the rice on the bottom of the pot and create a layer that is browned deeply, a bit crunchy and infused with a sweet, smoky aroma. The rice will crackle and burst while he cooks – that happens the magic. Push it too far and you will tip bitter, but leave it right and it is pure gold. Let yourself be guided by your nose and pull out the heat as soon as you smell the weak nutty aroma.
Serious food / Maureen Celestine
In some Nigerian kitchens, this valuable lower layer or the lower pot – often referred to as “the reward of the cook” – is particularly valued. Sometimes we scratch it and mix something into the fluffy rice to achieve taste while we sneak up a few crispy parts for ourselves. Do not avoid pots for this; Direct contact with the heat works best to create the sign. A stainless steel or an enamelled cast iron pot works best. The reward is rice that is fluffy and yet smoky, with a lower crust that is estimated as the party itself.
This beloved “party rice” has a crispy, crispy secret
Cooking mode
(Keep your screen awake)
For the stew base:
1 pound ((453 G))) Plum or Roma tomatoes (to 3 large Tomato), boxes and roughly chopped
2 medium red pepper ((6 Ounce every; 170 G) or 2 REd Shepherd Pepperscame, sow and roughly hacked
1 medium red onion ((8 Ounce; 225 G), roughly chopped
1/4 Scotch Motornet or Habanero peppercame and sow
1 1/2 Cup ((355 ML))) Nigerian stock with curry taste
For the Jollof rice:
1/4 cup ((60 ML))) neutral oil how peanut or vegetable oil shared
1 medium red onion ((8– –ounce; 225 G), thinly cut, shared
3 Laurel leaves
2 teaspoon Caribbean/Jamaican kind Curry powderPlus more if necessary
1 teaspoon dried thyme
Kosher salt
Freshly ground black or white pepper
2 tablespoon ((30 G))) Tomato
3 teaspoon ((12 G))) unsalted butterdivided (see note)
1 1/2 Cup ((355 ML))) Nigerian stock with curry taste
2 Cup ((400 G) Converted long granules rice (sometimes sold as a parboiled rice) or golden Sella Basmati, flushed
1 Plum or Roma tomato (to 4 Ounce; 120 G), halved and then cut thinly into half moon
For the stew base: Combine in a mixer tomatoes, red pepper, onion, Scottish bonnet or Habanero chilli and inventory. Mix the high speed (if necessary in batches) up to a smooth puree for about 2 minutes. This will only narrowly deliver 5 cups (1.18 l).
Serious food / Maureen Celestine
Add mixed vegetable base in a 3-liter saucier or a pot, bring it to a boil over medium heat, partially cover them. After cooking, reduce the heat to medium and cook with occasional stirring and scrape the bottom of the pan with a wooden spoon to avoid the rivers until they are reduced by half (approximately 2 1/2 cups; 590 ml), approx. 30 minutes. Take off the stove and set aside.
Serious food / Maureen Celestine
For the Jollof rice: Heat 2 tablespoons of oil over medium heat in a 4- or 5-liter pot or a Dutch oven until it shimmers. Add half of onions, laurel leaves, curry powder, dried thyme, a large pinch of salt and a large pinch of black or white pepper. Cook with constant stirring until the mixture is fragrant and the onion is slightly soft, about 3 minutes.
Serious food / Maureen Celestine
Stir in the tomato paste and 2 teaspoons of butter. Cook with constant stirring until the tomato paste darkens, about 3 minutes. Stir in the reserved stew base and cook it over medium heat to get a gentle boiling cook, sometimes covered until half of it is reduced by half.
Serious food / Maureen Celestine
Stir in the bearing and bring to a boil over high heat. Taste with salt and pepper. The curry powder should be pleasantly through, but not overwhelming; Stir in the more curry powder to taste as you wish.
Serious food / Maureen Celestine
Stir in the rice until they are evenly covered in sauce. Cover the pot with a double piece of aluminum film or parchment paper to seal the edges around the edges to seal the pot tightly, and then with a lid to above. Reduce the heat to the lowest setting and let it boil for 20 minutes. Lift the pot and stir the rice carefully to redistribute. Cover again and continue to cook until the rice is just cooked, but the grains still get a firm bite and the liquid is usually absorbed, about 15 minutes longer. If rice is not cooked and/or still wet, cover and cook for 5 minutes longer.
Serious food / Maureen Celestine
Stir in the tomato together with remaining cut onions and remaining 1 teaspoon of butter; Cook uncovered until the butter has been completely melted, and then stir briefly to combine.
Serious food / Maureen Celestine
Cover with the lid and “celebrate” here. Turn the heat up; The rice begins to pop and crackle. Cook until it smells nutty and roasted for 1 to 4 minutes. Check the floor with a wooden spoon for golden color. Take off the stove and leave it standing, covered for about 10 minutes.
Serious food / Maureen Celestine
Carefully uncover and remove the bay leaves. Flying with a fork and scratch roasted rice from the floor to combine. Surcharge.
Serious food / Maureen Celestine
Special equipment
Mixer, 3-liter saucier or pot, 4 or 5-liter pot or Dutch oven, aluminum foil or parchment paper
Make-based and storage
The remaining rice can be cooled in an airtight container for up to 4 days.
