Hi Ladies

I'm looking for a good recipe for jollof rice. Tried the recipes thread but there are just too many recipes to trawl through to find jollof rice recipes. if someone can be good enough to post me some peppery jollof rice recipes here, i will be very grateful

Cheers!

This should help.

500 g (1 lb) lean beef or chicken
Salt and ground white pepper, to taste
Vegetable oil for frying
1L (1-3/4 pt) stock or water with 3 crushed stock cubes
3 large onions, finely chopped
4 cloves garlic, peeled and finely chopped
2-3 chillies (hot peppers), finely chopped
4 large tomatoes, blanched, peeled and blended or mashed
45 g (3 tablespoons) tomato paste
250 g (8 oz) each of assorted chopped vegetables, e.g. carrots, green beans,
mushrooms and capsicums (sweet or bell peppers)
500 g (1 lb) long-grain rice
Parsley or fresh coriander (cilantro) and hard-boiled eggs to garnish

Cut meat or chicken into 5 cm (2 in) cubes or small pieces and season with salt and pepper. Cover and allow to stand for 1-2 hours.

Heat oil in fry-pan and fry the meat or chicken pieces until brown. Remove meat from oil and add to the stock in a large, heavy-based saucepan. Simmer on low heat until meat begins to soften, then remove from heat.

Drain excess oil from fry pan leaving enough oil to fry onions, garlic and chillies (hot peppers) until golden. Add tomatoes, tomato paste, half the combined vegetables and 250 mL (8 fl oz) of stock from the meat mixture. Stir well, adjust seasoning and simmer on low heat for 5-7 minutes. Add this vegetable sauce to the meat mixture in the saucepan and simmer gently. Finally, stir in the uncooked, long-grain rice. Adjust the seasoning again, cover and simmer slowly on low heat for about 15 minutes.

Arrange the remaining vegetables on top of the rice and continue to simmer until the rice absorbs all the stock, softens and cooks, and the meat is tender. It may be necessary to sprinkle additional water mix to help the rice cook. If so use small amounts at a time of approximately 250 mL (8 fl oz) lightly salted water.

Serve hot, garnished with chopped parsley or fresh coriander (cilantro) and hard-boiled eggs.


www.nairaland.com/attachments/149091_jollofrice_jpgf93466d76439fb8b2a79346f21403ad2

OR

broiler-fryer chicken
peanut or cooking oil
1 medium onion, chopped
can tomatoes, cut up
chicken broth
1 bay leaf
ground ginger, ground cinnamon, and dried thyme, crushed
salt
ground red pepper
long grain rice
snipped parsley

In a large skillet, brown chicken pieces on both sides in hot oil (about 15 minutes); remove from skillet. Set aside, reserving drippings. Add the onion to drippings; cook until tender but not brown. Drain off fat. Return chicken to skillet. Combine undrained tomatoes, chicken broth, bay leaf, ginger, cinnamon, thyme, salt, and ground red pepper.
Pour over chicken. Do not stir. Bring to boiling; reduce heat. Cover; simmer for 30 minutes. Skim off fat. Add rice, making sure that all the rice is covered with liquid. Cover and simmer for 30 minutes more, or until rice is tender. Remove bay leaf. Sprinkle with parsley

Parsley? Mushrooms? Garlic? Cinnamon?

This sounds like Oyinbo jollof rice not Naija.

Thanks for all replies!! God bless