NIGERIAN JOLLOF RICE AND STEPS OF MAKING IT

Hey guys it’s been a while i posted here and am kinda new so my sister and I we made some traditional Nigerian jollof rice yesterday I wasn’t able to photograph the steps but I was able to capture the mai. Course meal ,but I will be sharing with us the step by step process to make this meal so stay with me and ask your questions in the comment session Here’s a step-by-step guide to making authentic Nigerian jollof rice, 1. Blend the Stew Base • In a blender, combine ripe tomatoes, red bell peppers, Scotch bonnet (for heat), onions, garlic, and optionally ginger. • Blend into a smooth or slightly chunky puree.  2. Prepare the Rice • Rinse long-grain parboiled rice thoroughly until water runs clear—this removes starch and prevents stickiness.  • Drain and set aside. 3. Cook the Stew Base • Heat vegetable oil in a large deep pot. • Sauté sliced onions briefly, then add the blended mixture. • Add tomato paste, dried thyme, curry powder, bay leaves, seasoning cubes, and stock if available. • Fry until the sauce thickens and the oil separates—this deepens flavor.
4. Add Rice & Liquid • Add rinsed rice, mixing evenly with the stew base. • Pour in stock or hot water—use roughly 1⅔ cups liquid for every 1 cup rice.  • Adjust seasoning: salt, pepper, bouillon cubes. 5. Simmer & Develop the Smoky “Party” Taste • Bring to a simmer, then reduce heat to low. Cover tightly (foil alongside lid helps). • Cook for ~20–30 minutes until rice absorbs liquid. • Near the end, increase heat for ~5 minutes to form a slightly crisp, smoky bottom layer—known as “party jollof.”  6. Rest & Fluff • Turn off heat and let rice rest, covered, for 5–10 minutes to settle. • Fluff gently with a fork, scraping up any tasty crisp bits from below.  7. Serve & Enjoy • Serve hot with fried plantains, grilled chicken, beef, fish, or a crisp salad. It’s a festive staple perfect for gatherings. And that’s all for that make sure you ask questions in the comment box thanks