The iconic jollof has proven itself as the most versatile Nigerian meal to make. From the Classic jollof to native jollof to spaghetti jollof or even agidi jollof …..i could go on and on with the endless list. When it comes to jollof, there’s really no limit to how you make it. The coconut flavor in this jollof recipe would keep you going back for more. Even with the inflated cost of tomato in the market, nothing can keep loyal jollof lovers away for too long. I’ve actually marked the season of tomato drought on my calendar so i could make adequate preparation on how to prepare tomato puree and device means to store and preserve tomato puree before the scarcity period next year because i’ve noticed the trend especially during rainy season. This year alone, factors for the shortage include the following; the fuel crisis; insurgency; the recent Mile 12, Lagos crisis and viral attacks on the crop. This is definitely more complicated than the usual rainy season reason for scarcity. With that said, hope you enjoy this meal as much as i do.
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Beef Stock is ready . Remove the meat from the stock and fry in a separate pan. If you don’t like beef, you could use Turkey for Turkey stock , or chicken for Chicken stock Here . Set the stock aside separately and the oil used in frying separately. You’d need these later.
Step 4: For the coconut milk, remove the coconut flesh from the shell and cut into smaller pieces. place this into a blender, add some water and blend. Strain off the milk to separate it from the chaff. For full procedure on how to extract coconut milk, click here.
Step 5: Add the tinned tomato paste into the boiled tomato and pepper puree. Pour the Oil used in frying the meat into the tomapep puree and use it to fry the tomapep puree while stirring constantly so it doesn’t get burnt for about 5 mins.
Step 6: Pour the Beef Stock (meat water) into the fried puree and mix. Add the coconut milk,Check the salt, seasoning and spices and add more if needed. Gently add the parboiled rice into the puree and stock mixture and make sure the stock covers the rice, if it doesn’t simply add water to ensure it does. Add the Bay leaves to the pot and cover.
Step 7: Leave the jollof to cook and soften and once you notice the liquid in the pot has almost dried up leaving concentrated tomato puree at the top, turn with a wooden spoon or spatula. Once the rice is done, turn off the burner and leave to cool.
- • 1 kg meat (chicken/beef)
- • 5 plum tomatoes
- • 2 tatashe (red bell pepper)
- • 5 chili pepper (shombo)
- • 5 red scotch bonnet pepper(ata rodo)
- • 1 cooking spoon tinned tomato paste
- • 1 red onion
- • 3 cloves garlic,minced - optional
- • 2 whole coconuts
- • 4 Bay leaves 'whole'
- • 1 tbsp. dry thyme
- • 1 tbsp. curry powder
- • 5 seasoning cubes
- • 3 cups rice
- • salt to taste
- • vegetable oil for frying