JOLLOF RICE

Jollof Rice

Jollof Rice

Naija style jollof rice…

Yield: 3-4 servings

PREP IT!     

For Stew Base (Obe Ata):

  • 2½ each (2 cups pureed raw / 1 cup pureed roasted) Red Bell Pepper, red, quartered

  • 1 each (½ cup pureed / ¼ cup pureed roasted) Roma tomatoes, quartered

  • 1 each (2 cups pureed / 1 cup pureed roasted) Onion, red, large, quartered

  • 1 each (2 cups pureed / 1 cup pureed roasted) Onion, yellow, large, quartered

  • 2 cloves Garlic, fresh

  • ½ inch piece Ginger root, fresh

  • 2 each Habanero Pepper, whole (Ata Rodo)

  • 2 large New Mexico chili, dried, rehydrated in hot water

For Rice:        

  • 1 tablespoon Red Palm Oil

  • 6 tablespoons Vegetable Oil

  • 1 cup Onion, yellow, large, diced small

  • 1½ tablespoon Tomato Paste

  • 1 tablespoons Taste Tutor Seasoning 101

  • 4 tablespoons Taste Tutor Jollof Seasoning

  • 4 each Bay Leaves

  • 2 cubes Chicken Bouillon

  • ¼ teaspoon Crayfish or Shrimp, dried, ground (optional)

  • 1 cup Broth (chicken, beef, goat, seafood, or vegetable)

  • 2 cups Rice, parboiled long grain, washed

  • For garnish Red onion, sliced

  • For garnish Roma tomato, sliced

MAKE IT!

  1. In an oven, preheated to 425F or in an air fryer, roast the bell pepper, tomato, and onion. In a blender, add the roasted red bell pepper (tatashe), tomato, onions, garlic, ginger, habanero (ata rodo), and New Mexico chili. Blend until smooth.

  2. In a stainless-steel or heavy bottom pot, heat red palm oil and vegetable oil on high heat.

  3. Sauté onion until translucent. Fry tomato paste, on medium heat, 3½ minutes until dark and oil comes to the top.

  4. Add Taste Tutor Seasoning 101 and Taste Tutor Jollof Seasoning. Fry until seasonings begin to toast.

  5. Add stew base (obe ata), bay leaves, chicken bouillon cubes, crayfish, and fry 10 - 25 minutes, on medium heat until water is cooked out of the stew or until 3 cups of contents remain in the pot. Add 1 cup of broth. Cook 1 minute.

  6. Add washed rice to reduced stew base. Cover pot with foil and lid to seal in steam. Cook on low on the stove or in a 350F oven.

  7. Cook for 30 - 40 minutes to an hour until rice is softened.

  8. Serve with assorted meats (goat, ponmo, chicken, smoked fish, beef, etc) and/or vegetables and enjoy!

Tip 1: Instead of using the oven or the stove top, allow rice to steam over an open fire or on the grill for an authentic smoky flavor.

Nigerian Stew Base (Obe Ata)

Reheat leftovers: in the oven or in the microwave.

NigerianAdunni Ogunlanohrecipe, onion, garlic, seasoning, rice, nigerian, naija, buka, stew, goat meat, jollof, jollof riceComment