Marvin’s Nigerian Jollof Rice Recipe
Ingredients for Making Nigerian Jollof Rice (for 6 persons)
• 4 cups of rice
• 1kg beef
• 1000ml of Ground Fresh tomatoes (your blender is calibrated, 1000ml = 1 liter)
• 50ml Ground Fresh peppers
• Spices (Curry, Thyme, Delice, Nutmeg, Chicken spice)
• 3 cubes of knorr of maggi
• 2 cups of sliced onions
• 300ml vegetable or groundnut oil
• salt to taste.
• 3 cloves of garlic and 2 finger of ginger
• Grinded crawfish
Parboil the beef (or any meat of your choice) with the spices listed above. I like to use lots of them so as to end up with a very tasty beef
Then prepare the main food with the meat stock (meat water).
Add water so that more than half of the entire beef is submerged, then add 2 seasoning cubes, teaspoon of beef seasoning spice, 1 cup of sliced onions, one tea spoon of salt and a teaspoon each of curry/thyme.
Peel of the outer back of the ginger/garlic, pound or grind. Parboil the rice the normal way, boil about 7 cups of water in a pot, add the four cups of rice and allow to cook for 10 minutes.
Then pour out and wash thoroughly with clean water then set aside in a bowl or plastic sieve.
Pick out the parboiled tasty beef and deep fry, this wouldn’t take more than 10 minutes
Cooked beef on the left side and the stock on the right side.
This beef stock is a very important in Nigerian cooking.
Once you are done with frying the beef, reduce the oil to 250ml (1 cup) just add the remaining one cup of sliced onions, stir for 1-2 minutes and add the ground tomatoes.
I like to commence cooking jollof rice with the same oil I used in frying the beef.
Using a fresh oil is just the same
as cooking without the beef stock (meat water) which actually hold over 70 percent of the ingredient that is used in making most Nigerian foods, the end result is a tasteless meal.
Frying the tomatoes would take about 30 minutes. Fry until when you lift a portion with your frying spoon you will notice the oil continues to boil in the spoon.
You also notice the tomatoes turning dark. Once the tomato is well fried, remove half and set aside.
Add the meat water to the remaining fried tomato in the pot, the ground ginger/garlic, a teaspoon each of curry and thyme, two teaspoons of salt then add 3 cups of water, 750ml (Please use the recommended cups).
Add another seasoning cube with the grinded crawfish.
Stir and taste, it should taste overly spiced. Add the fried tomatoes you initially removed, (I do this so my rice doesn’t start burning before it is properly cooked.
Then just cook till the rice is soft for consumption, Remember that you can add water till it is just right.