Page 61 - Msingi Afrika Magazine Issue 1

NIGERIA’S POPULAR

JOLLOF RICE

ith Senegal as its origin, INSTRUCTIONS them fry for about half an hour. You’ll
Jollof Rice is also eaten in know they’re done when you notice
Wa number of other African Parboil the chicken (or meat of they are turning dark and separating
countries including Sierra Leone, your choice) in one cup of onions, 3 slightly from the cooking oil.
Liberia, Ghana, Cameroon, Nigeria, seasoning cubes, one teaspoon of
and Togo. In French countries, it salt, one sachet of chicken spice, one Now add the meat stock, ground
is called “riz au gras”. Jollof Rice teaspoon of curry, thyme, nutmeg. crayfish, crushed ginger and garlic,
is cooked in many different ways Submerge up to three quarters of a teaspoon of curry, thyme, nutmeg,
across all these countries but the your meat in the pot with water. 2 teaspoons of salt and a seasoning
main ingredients are always rice, cube. Add 1 or 2 cups of water and
tomatoes, and oil. Once the meat reaches your desired mix well.
So if you want to have a taste of this tenderness, separate the meat from Now add the rice, stir it in gently,
delicacy and you are nowhere close any remaining liquid which you will cover and let it cook. You can top up
to Nigeria or Nigerians, you certainly use as stock in the rest of the cooking the water from time to time, a little at
can make it yourself. Below are the process. So don’t throw it away! a time so that you don’t overdo it.
simple steps to follow to make this Don’t worry, once it’s cooked, the rice
delicacy available right on your table. Parboil the rice in 7 cups of water in absorbs all these lovely flavours and
Let us know what you think. Enjoy! a separate pot, allow to cook for 10 it’s not overwhelming to the taste at
minutes. Then pour out the water and all. Over time, you’ll find your own
The image on the left is a delicious rinse the rice thoroughly with clean perfect balance of flavours and
plate of Jollof rice plus grilled chicken water and set it aside in a plastic create your own Jollof Rice unique to
and fried ripe plantains. Fried ripe sieve or colander to allow any excess your home.
plantain is popularly called “dodo” in water drain away.
Nigeria.
Now, shallow fry your parboiled
Ingredients for Nigerian Jollof Rice meat until it has a beautiful color, be
(For 6 Persons) careful not to burn it. Set it aside, but
try to keep it warm.
4 cups of rice APPRECIATION
2 kg of Chicken or other meat (use Using the same pot in which your fried
whatever you prefer e.g. beef, turkey, your meat, add the remaining onions Recipe and cooking instruction by
lamb etc) and let them fry for a few minutes. If Gracelyn Amarachi, Lagos, Nigeria.
1 cup of ground crayfish (optional) the oil in the pot is too much, you can She is the owner of Gracelyn
1lt of blended or ground fresh reduce it slightly. Using the same oil Royale Kitchen Lagos. She can be
tomatoes preserves a lot of the flavour from the reached for catering services at
40 to 100ml blended fresh peppers cooked meat and is a great flavour gracelynroyalekitchen@gmail.com
Spices (Curry, Thyme, Delice, enhancer for your dish.
Nutmeg, chicken spice)
4 cubes of knorr or maggi (or your After about 2 minutes, add your
preferred seasoning cubes) blended/ground tomatoes and let
2 cups of sliced onions
5 cloves of garlic, freshly peeled and Kenyan Pilau: When it comes to Kenyan rice recipes,
crushed Pilau is among the favorite. Pilau is a common dish especially
About 3 inches of ginger, freshly at the Kenyan Coast, Mombasa. Kenyan Goat Pilau is a mixture
peeled and crushed of spices; garlic, ginger, cumin, cardamon, cloves, cinnamon,
300ml vegetable or groundnut oil fried onions, broth and goat meat.
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Salt