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

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Wash the rice thoroughly in cold water to remove as much starch as possible – I wash it in at least 3 changes of water until the water runs clear – then drain and stir it into the jollof sauce/broth mixture so that it’s evenly coated. Ladle in the reserved jollof sauce without stirring, then reduce the heat, cover the pan with foil to keep in the steam and add the lid. Cook for 15–20 minutes until all the liquid has been absorbed and the rice is tender. Stir through with a fork to fluff up the rice. Many traditional dishes for jollof include seasoning cubes (Maggi cubes) for seasoning. I excluded it here and just relied on my mix of spices. Feel free to use them if they're available to you. Jollof rice is also festive, party food. When done right it will get the crowd buzzing and talking. Fish: Usually fried Tilapia but can also be any other type of fish (i.e. catfish) that is fried, grilled, roasted and/or stewed. Our Jollof Seasoning is a classic blend of fine spices selected to provide a convenient way of preparing Jollof Rice.

I particularly like the yellow variety for its sweet fragrance and peculiar taste, but the red ones are acceptable if not common for Jollof. 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. Fresh Ginger: Traditional Nigerian home cooks are often scared of using an additional spice to Jollof. However, ginger works well when combined with most peppers/chillies. whenever I’ve used it in my Jollof, people could just tell there’s something different but could never guess it was ginger, especially when used with the next ingredient on this list. Oil: The sauce used in Jollof is oil-based. All of the above is fried up before the addition of rice. 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.Ghanaian jollof rice uses basmati rice cooked in a richer tomato stew base and adds ginger and curry powder into the mix for their variants. Ingredients One of these days I hope to make it to D.C. for the annual jollof rice cook-off held each August. It's Nigerian style vs. Ghanaianand based on the social media posts the rivalry is up there with rap beefs whether it's East vs. West Coast or Queens vs. the Bronx.

Smoky Party-Style Jollof Rice is the “crème de la crème” of all jollof rice dishes. There are various recipes for Nigerian jollof rice, but the fundamentals of a party jollof rice are one that has stood through the test of time. Parties such as weddings, grand birthday celebrations, baby naming ceremonies and the celebration of life (burial of someone who has lived a long and full life) are a huge part of the Nigerian culture. Thus, as with many cultures, food plays an important role. Seasonings (type B): Finally, seasonings again. I classified this because I noticed a lot of people prefer name brand seasoning mixes. Which are great, but there is a lot of culinary magic that happens when you combine ordinary seasonings of nature. In a medium sized pot, heat your oil on medium-high heat. Once the oil is heated add the onions you set aside and fry just until they turn golden brown. Once the onions, have turned brown in color add the tomato paste and fry for 2-3 minutes. Then add the blended tomato mixture (reserve about 1/4 cup and set aside) and fry the mixture with the onions and tomato paste for about 30 minutes. Make sure you stir consistently so that the tomato mixture does not burn.Using fresh ripe tomatoes will give the jollof rice a bright, fresh flavour. Tinned tomatoes, are a suitable alternative if that's all you have. Red Pepper