Do you wish to know how to cook Jollof rice well? Or do you still wish to be among those who are just trying to have something manageable ready in the pot?

Jollof rice stands out as one of the most widely consumed dishes in West Africa in general and Nigeria in particular, and being well grounded in how it is cooked is an advantage for all and sundry regardless of region.

Regrettably, a larger portion of rice’s eaters do not know how to cook the dish, and in a bid to bridge that gap, Chefsbase is offering a full and free tutorial on how to overcome this cooking problem.

How to Cook Jollof

Without delay, let’s start the cooking proper. Whether you are a newbie or an experienced chef, this cooking exposition is for you.

In this tutorial or call it a cooking guide, we have all the steps involved in cooking Jollof rice, exhaustively explained by our food writers and chefs.

Here are the steps towards a successful cooking of delicious Jollof rice:

1. Parboil your preferred protein (meat or chicken) with the spices. Remove from the water and set aside for later usage.

2. Blend your red bell pepper, scotch bonnet, tomatoes, onions (three-quarters of your big onions), garlic and ginger and put to a boil until a thick paste is formed where there’s little or no water left.

3 . Fry your preferred protein in oil until it’s tender and golden brown then set aside. Meanwhile, wash and parboil your rice.

4. In a stainless/aluminium pot or saucepan, heat a little of the left-over oil from frying your protein, sauté the rest of you’re ominous until it’s fragrant and translucent. Add a teaspoon of thyme and curry, white pepper to taste and a finger or a teaspoon of ground ginger alongside ground nutmeg.

5. Add a canned tomato paste and stir while frying. Fry until it has lost its acidic/sour taste. Then add your blended tomato-pepper mix and keep stirring while frying.

At this juncture, get your meat/chicken water (stock) and add to the mix. Taste for seasoning and add your salt and/or seasoning cubes if required.

6. Add your parboiled rice to the stew base and stir until all the grains are coated with the stew base. You can choose to take out part of the stew base for later before adding your rice. Leave to simmer until all the water is absorbed.

7. Look out for doneness. Cover with a tight lid and leave to simmer for about 5 minutes then stir (allow the steam to do the rest of the work). Serve with your meat or chicken.

Which Spice is Good for Jollof Rice?

The spices that are good for Jollof rice are many, so it will be out of place to mention just one. However, some spices for jollof rice are better than some and those give the best taste and flavour to your dish.

The spices good for jollof rice are curry powder, ginger, thyme, Cameroon pepper (or chipotle powder) and cayenne. For your dish to have the savouring taste you wish, kindly make use of the spices listed above.

What are the Best Spices for Jollof Rice?

The best spices for Jollof rice are:

1. Tumeric

2. Nutmeg

3. Paprika powder

4. Herbs other than just great thyme, but oregano and bay leaf are good.

5. Ginger and garlic powder (in addition to or as a substitute for fresh ginger and garlic).

Was that guide useful? Of course, it was. Chefsbase is always available to handle your food and food-preparation-related challenges anytime the need arises.

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