This happens to be the life of the party of most Nigerian Parties. Some people have argued the secret to be the firewood used in  preparing this particular type of jollof.

Today, I’ll be sharing the basic method of making smokey jollof in a much smaller quantity with your basic cooker.

INGREDIENTS:

3 Large/ 4 Medium Red Bell Peppers (Tatashe)
4-5 Medium Size Tomatoes
11/2 Scotch Bonnet (Ata Rodo)
4 cups of long grain rice (or any you have)
2 cups Beef or Chicken Stock
120g Tomato Paste
2 Onions
100ml /6 Tablespoons Cooking oil
2 Tablespoons Butter
1 Tablespoon Minced Ginger
I tspn Curry powder
½ tspn Thyme
1/2 Tspn preferred seasoning
3 Knorr Chicken cubes
2 tspns White pepper
3 Bay Leaves
1 Medium Size Tomato for Garnishing
Salt to Taste

HOW TO PREPARE:

– Blend peppers and the plum tomatoes. Set aside.
– Wash rice (5-7 times) or parboil if you choose.
– Cook your chosen protein with your favorite spices.
– Transfer blended peppers and tomatoes into a cooking pot.
– Add  the minced ginger, curry powder, thyme, seasoning, crushed knorr cubes, White pepper, and the Bay leaves. Stir together and allow it cook.
– In a frying pan, add the vegetable oil.
– Add chopped onions
– Add tomatoes paste.
– Stir fry until paste tastes sweet or you see the oil fully settled on the surface.
– When it has fried, transfer into the cooking tomatoes mixture pot
– Fry for about 15 minutes
– Add 1-2 cups of stock to the pot

N/B: Do not add too much water at this point. Jollof rice uses steam to cook not a large amount of water.

– Allow it to simmer
– Add washed or parboiled rice
– Cover with a kitchen foil and allow it cook.
– Uncover to see if it is somewhat soft. If it is, add chopped onions, tomatoes for garnishing and 2 tbspn butter or margarine.
– Stir everything together
– Cover with the foil and keep cooking until completely soft.

N/B: The foil tramps the steam needed to the pot so this is why you shouldn’t cook with too much water.

Serve with desired protein and enjoy! 😁

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