Is there a way to do this that doesn’t de-colourise the jollof rice or is white Maggi a no-no if you want the jollof rice colour to pop?

It's tomatoes that will pop the jollof rice colour.

White Maggi doesn't affect the rice color, d amount of tomatoes and or tomatoes paste does.

Probz:
Is there a way to do this that doesn’t de-colourise the jollof rice or is white Maggi a no-no if you want the jollof rice colour to pop?

For delicious jollof rice, use knorr chicken cubes.
Also, if you want a deep red colour jollof, blend your fresh tomatoes with tatase, sombo, and also use tomato paste while frying your jollof stew.

mariahAngel:


For delicious jollof rice, use knorr chicken cubes.
Also, if you want a deep red colour jollof, blend your fresh tomatoes with tatase, sombo, and also use tomato paste while frying your jollof stew.

I wasn’t uncertain about what needs to be done as far as taste goes. Just wasn’t sure if white Maggi has a negative effect on the rice colour or not.

Probz:


I wasn’t uncertain about what needs to be done as far as taste goes. Just wasn’t sure if white Maggi has a negative effect on the rice colour or not.

I don't think it'll have any "negative" effect on the rice.
I believe that is what most of these eateries use.

mariahAngel:


I don't think it'll have any "negative" effect on the rice.
I believe that is what most of these eateries use.

Any other jollof rice hacks you have out of interest?

Probz:


Any other jollof rice hacks you have out of interest?

Do you add bay leaves to your jollof rice?

mariahAngel:


Do you add bay leaves to your jollof rice?

I do.

Probz:


I do.

Explain your jollof rice process...

mariahAngel:


Explain your jollof rice process...

Ingredients:

Long grain parboiled rice
Dried thyme and Nigerian curry powder (Ducros)
Bay leaves
All purpose seasoning
Groundnut oil
Tinned plum tomatoes
Tin of De Rica tomato paste
Sweet pointed long red peppers/tatashe
Mixed green and red chillies
Scotch bonnet/ata rodo
Mixed peas and sweetcorn
White pepper
Knorr (both normal and chicken-flavoured)
Shallots
Fresh ginger
Red onions
Jollof rice seasoning
Turmeric
Plantain
Goat meat/turkey/African chicken (hen)

Accessories:

Aluminium foil

Preparation:

1. Marinate the turkey and chicken with white Maggi, white pepper, allspice, cumin, turmeric, all purpose seasoning and Knorr chicken cubes and the goat meat with the same except Knorr chicken (use regular Knorr beef flavour for goat) for 24 hours. Don’t use turmeric on the goat meat either.
2. Fry the plantain in groundnut oil with one onion. Discard the oil or save it for more plantain-frying (don’t use it to fry the meat/stew).
3. Blend the pepper/onion/tomato mix with ata rodo and shallots.
4. Sieve the water out of the pepper and use it as water to cook all the meats (cook the turkey and chicken in one pot, goat in the other). Add water if the liquid’s under the contents of the meat. Keep the stock once the meat’s cooked.
5. Boil the pepper till it dries.
6. Fry the goat meat and half of the turkey in groundnut oil with chunks of onion (let the chunks of onion burn).
7. Discard the chunks of onion, add sliced onion and fry with turmeric, curry, allspice, white Maggi, cumin and all purpose seasoning.
8. Mix the De Rica with hot water till it’s smooth, add the fry-up and keep cooking till the water dries and it loses its sour taste.
9. Add the boiled pepper mix to the stew and fry on low to medium heat for 45 minutes/an hour. Be sure to stir constantly to prevent burning.
10. Wash the rice in lukewarm water until the water turns completely clear. Drain out the water.
11. Drain some of the excess oil from the stew, scoop some of the stew out, add meat stock and let it boil.
12. Add the rice and make sure it’s at the same level as the liquid. Add bay leaves. Cook with foil paper for an hour and ten minutes (stirring every 20 minutes).
13. Let it cool and serve.

When I do add white Maggi it’s directly to the meat stock.