consultancy:
Actually the rice is not overcooked, I only made the mistake of over turning it after it was cooked. For the tomato, after it dried on the fire to reduce water content, I then added the fresh vegetable oil(not preheated). I don't like my chicken fried. Again, I'm a man ooo. I think I did well

frbona:
how many chefs competitions have you won

consultancy:
Sunday 19th August 2018, i decide to walk into the kitchen and prepare jollof rice from scratch to finish. A feat i last actualized in 2010 during my last days in Unizik. Also thought it necessary to document all stages for my fellow guys who may not know how to cook; Ya'all can learn from this free tutorial.

First off I'l list all ingredients i used. You can use more or less, but have it in mind that the outcome of ur jollof rice depends on the ingredients used to prepare it and at what point they were added.



(1) 3 cups of rice
(2)chicken(or fish)
(3) 1 big ball of onion
(4)ginger and garlic


(5)pepper
(6)fresh tomato(or tin ones)
(7)crayfish
(normal food spices
(9)seasoning powder( i used knnow cubes)
(10)Salt to taste
(11)2 fingers of plantain
(12)vegetable oil
(13)curry powder (or leaves)

Born2Breed:






Nice one!

Breakfast...

frbona:
On behalf of the wealthy bachelors on Nairaland,
I say thank you for this brilliant recipe. Looking forward to trying it myself. Yummy..... Am drolling already

kenny714433:
Plz Op and chef in the house, why is it that anytime I steam my meat I normally end up eating it so strong and tasteless.
I do put all the ingredients on ground before boiling it for as long as 30mins hoping it will be soft and tasteful.
Plz watz the secrete of having a soft tasteful meat?

kenny714433:
Plz Op and chef in the house, why is it that anytime I steam my meat I normally end up eating it so strong and tasteless.
I do put all the ingredients on ground before boiling it for as long as 30mins hoping it will be soft and tasteful.
Plz watz the secrete of having a soft tasteful meat?

consultancy:
Bring the pot or frying pan of boiling stew down from fire and turn content into the pot of just washed rice. Turn it a little and place on fire to cook until water is dry and rice is soft(please don't turn while on fire to avoid burning before rice is done)

obi4eze:
OP you tried but...

You burnt the tomato paste

The rice is looking overcooked and sticky

You would have fried or cooked the chicken separately to make it look media-friendly.

I'm still wondering how you fried the tomato paste. Did you heat the oil first before pouring the tomato paste or you poured the oil on to the paste in the frypan?

frbona:
how many chefs competitions have you won

amakadihot87:
what he said is the truth and nothing but the truth..........but our Cook tried sha .......it aint easy to see a guy who can cook

consultancy:
When rice is dry and cooked, mix content together to make all ingredients go even.

That's it guys, your Nigerian jollof is ready (at least mine).

You can add fried plantain to go with it if you wish. Meat can also be fried, but i chose not to.

creamylicious:
you gon finish all these? Pap and oats kwa..... whatta combination. Na large and large intestines you get ni?

hahahahahaha:


Stealing other peoples picture. You should be ashamed of yourself.

consultancy:
Actually the rice is not overcooked, I only made the mistake of over turning it after it was cooked. For the tomato, after it dried on the fire to reduce water content, I then added the fresh vegetable oil(not preheated). I don't like my chicken fried. Again, I'm a man ooo. I think I did well

Rocktation:


Is that the picture that is reigning for you people now? I have seen it on NL, nothing less than 10 times this August...

lalanice:
this cannot be one person's food.

boiz2men:



Are you serious


Did you make this



I'm in love alalready

Sunxylove:
The se secret to a very tasty meat is to spice it and cook before you add water or you add very little water because as the meat is boiling more water is coming out from it then after like 10mins you can add the quauntity of water you wish will be enough for your meal

sharpwriter:

That is why cooking is a skill...you have to know how to measure salt and maggi. Perhaps for 7-10 pieces of meat, use 4 cubes of magi, then like half teaspoon of salt, but let it be a little more than half. Let your water be at meat level or a little little above the meat because meat also adds water to the cooking. cook for 45 mins. But watch it frequently to prevent burning, and add little water to keep cooking if yu see it getting dried up ( yu may need the water to cook stew or something else). I use fork to test my meat. If fork enters, it is getting done or done (your discretion will help yu with that).

PS: no forget Onions o.....curry ot thyme is not also necessary, yu can only use if yu desire it.....the water remaining after cooking shouldnt be much or too dried up.

Born2Breed:


If i insult you now people will say i have started, let me just ignore you because you are THING with an empty tank head.

hahahahahaha:


Fvcking looser can't even type English properly. Heuheuheu

kenny714433:



Thanks so much.. U mean four seasoning cubes for 10 piece of meat?
I do use one and normally feels it's too much sha. I don't like all those industrial spices but love it if it is natural like onions, curry leaves, little salt, pepper. I'll try these steps nxt time.. Thanks

SUPERPACK:
see the amount of chemical wey one person wan chop, smh.

Colourich:
You did well.

tartarus:


So?...

gaby:
Guy you still dey learn work for cooking. Na we be international cook. You remember that olden days jorrof wey dey gum together and scent anyhow? Na him we dey toast. So tey as i use leg waka from Nigeria dey go Europe i still open one small restautrant for Arlit-Niger, where i from dey arrange food for fellow waka waka people.

If you doubt me click on my signature to read my book for okadabooks all the tori yakata for there.

Na me be the man wey use leg go obodo oyibo come back, still stand gigigba..na only my knees suffer am small..

IamAirforce1:
Cooking is the work of women .

I ain't learning shiit

iheartellah:
People like me we no sabi cook anything need this! Thank you op!!

MissMich:
you tried Op, I commend you for whipping up something as nice as this..although there's room for improvement