So you want to get that authentic smokey beef party jollof rice flavor yeah? Don’t get it twisted, the way jollof rice is cooked for parties and festivals is totally different compared to the way it’s cooked normally at home. From experience, there’s very thin line between the ordinary jollof flavor and the party jollof flavor.
What distinguishes both has to do with the way the ingredients are incorporated and how it is prepared. Once you go smokey party style, you can never go back to the ordinary. One way to get that authentic flavor is to use any protein especially beef as the main protein. This is because, the stock from the beef has a way of bringing out that authentic party jollof taste. Goat meat, chicken, turkey meat e.t.c is also great to use but for this recipe, we’d be focusing on the main protein usually used in cooking the authentic Nigerian party jollof rice using beef. What you’d learn is how to get that authentic smokey beef jollof taste right at home without using firewood and the local pot.
Watch How To Make It Below
How to cook Nigerian party Jollof rice: Smokey Beef Jollof Flavor
• Cook Time:1 hour
• Misc: Serve hot
• Category: Rice dishes
Ingredients:::
• 10 Plum Tomatoes
• 5 Tatashey(Red bell pepper)
• 1 cup Tinned tomato puree
• 500g Beef Or 1 liter Liquid Stock (i.e. Beef Stock)
• 1 Red Onion
• 5 Cloves Garlic,minced – optional
• 4 Seasoning cubes
• 5 cups Rice
To Garnish:::
Step 1: Rinse the rice and place it in a pot. Add enough water just enough to cover the rice and parboil for 10 mins. Rinse the parboiled rice with cold water, drain, and set aside OR Soak the rice in hot water for some minutes, rinse with clean water, drain, and set aside.
Step 2: Rinse the beef and place in a pot. Add salt to taste, curry powder, thyme and ground/minced ginger,chopped onion and garlic. Boil till tender. Remove the meat from the stock and fry in a separate pan. View the Original recipes for Beef Stock. Set the stock aside separately and the oil used in frying separately. You’d need these later.
Step 3: Remove the seeds from the tatashey and green bell pepper and wash well. Rinse the Tomatoes, Scotch bonnet pepper (red fresh pepper) and onion well too. Blend everything to a smooth puree. Pour the blended puree into an empty iron pot and boil till there’s no water left leaving just the concentrated puree in the pot.
Step 4: 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. Gently add the bay leaf and 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 crushed seasoning if needed to the pot and cover.
Step 6: 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. At this time, Check if the rice is soft enough and also check for salt and if the seasoning from the stock is enough, if not add the necessary ingredients. If its not soft enough, add some more water and leave to dry up once more.
Step 7: Once it’s dried up, Add the Onion rings and sliced tomato. Cover and leave to steam cook. Let the Burning Beginnn!!!! P.S: 10-15mins is enough to let the bottom part get charred a bit (please don’t burn the whole pot of rice….lol). Leave the rice to Burn underneath till you begin to smell it :D. Once it completely dries up at the top, turn off the burner and open the pot slightly for the vapor to evaporate.Your rice is ready…Serve with a side dish such as salad or fried plantain.
• Don’t turn with a metal spoon so it doesn’t start burning before its done. Get a wooden spatula ready for this purpose.
• Don’t use your beautiful non stick pot for this purpose else you’d be required to scrub the pot with an iron sponge afterwards thereby damaging the pot :D.
