Happy World Jollof Rice Day! Wait, you didn’t know it was a thing? World Jollof Rice Day took place on August 22, 2017. There appears to be three camps for World Jollof Rice Day; those that celebrate it on the August 21, those that choose August 22 (more popular date) and those like me who feel everyday should be World Jollof Rice Day!
I cannot recollect my first memory of Jollof Rice but I knew early on that there was a distinct difference between the Jollof at home and the Jollof at the party, and even while your mom rolls her eyes at you not to accept when being offered at a party, you cannot resist. You eat the Jollof and brace yourself to face the consequences at home.
I soon realised that the smoky-flavour was a result of the firewood, and the deliciousness was buried, right at the bottom of the pot. I love bottom pot rice, nod if you agree. While that party flavour may not be exactly replicated in your kitchen with your pristine cooker and non-stick pot, I can share tips – that have helped a lot of my audience who love my recipes – to take your Jollof from 0 to 100!
. Bay Leaf
Some like it; some don’t. I say it is compulsory. I do not trust Jollof that was not cooked without bay leaf. Bay leaf is very fragrant and it tantalises your nostrils. Too much of it will not make the Jollof rice nice, so find the balance. To really get the most of it, I fry it in the oil before I pour in the tomato paste so that it really comes alive.
. Onions
If you skimp on onion in your Jollof, then you skimp on flavour. Onions brings a sweetness that is almost like sugar, so if you are eating good jollof and not sure why it is so sweet, then know that it is onions. It goes in every process for me. It is found in the stock that will be introduced to the jollof rice while cooking. It is fried along with the bay leaf, and it is also blended in the tomato, pepper mix and depending on how I am feeling, I garnish my cooked Jollof with thin slices of onion right after turning off the cooker. It takes it to another level!
. Jollof Base
The Jollof Base is made up of onion, tomatoes and paprika as the basics, with more paprika than tomatoes. If you like ginger and garlic you can add these.Also, tomato puree is the secret behind my deliciously reddish-orange jollof. This mix is fried together till it becomes fragrant. The ratio of the Jollof base to the rice you use is also important. If you use less jollof base then you will not get the full richness that is supposed to make Jollof Rice, and if you use too much Jollof base, it goes sideways. A tip is always to make the bulk base, and cook with a portion, then add more if you find the need to.
. Steam not boil
I find that Jollof Rice needs steam to cook through. When allowing it to cook in the first phase, allow the sauce to cover the Jollof Rice. When that is dried out, stir the Jollof Rice together so that the sauce and rice gets combined properly, cover the pot with an aluminium foil, then the pot cover. This will allow it to steam till it is done. Jollof Rice needs steam not continuous adding of water.
. Let it Burn!
Oh yes! I don’t use my “good pot” for Jollof. I have a special pot for it. I find that using stainless steel cookware really helps to intensify the flavour of Jollof Rice, almost similar to “party Jollof Rice”. Let the Jollof Rice burn, and get to scrubbing later, it will be totally worth it.
FAQs
Heat & Steam
The heat variations when cooking jollof rice matter a great deal. This is because the readiness of jollof rice is highly dependent on steam and not the amount of water added. After covering the Jollof rice with foil (to keep the steam locked in), reduce the heat to low and leave it alone.
What's the secret to great jollof rice? ›
Heat & Steam
The heat variations when cooking jollof rice matter a great deal. This is because the readiness of jollof rice is highly dependent on steam and not the amount of water added. After covering the Jollof rice with foil (to keep the steam locked in), reduce the heat to low and leave it alone.
What makes jollof rice burn? ›
When you stir rice during cooking, you introduce the oil which was ejected back to the bottom of the pot. This causes intense heat build up around the base of the pot leading to the burning of the rice.
Should jollof rice be wet or dry? ›
Next add in the washed rice and stir well to ensure rice is properly mixed in. After this, add in just enough water to cover the rice, so the water should be just above the level of the rice. TIP – This is step is very important as adding excess amount of water will lead to soggy jollof rice which we don't want.
How to make jollof rice without burning it? ›
How can I make jollof rice without burning it? If your rice is starting to burn when you check on the 10 minute mark (i.e. there's no water left, but it's raw and not cooked yet) - then add a bit of boiling hot water, cover the pot with aluminum foil, turn the heat to high for a minute, and then take off the heat.
What gives jollof rice its red color? ›
Tomatoes give jollof rice its unique reddish colour. Fresh tomatoes are best used to prepare large quantities of jollof rice as they are cheaper than processed purees. Along with tomatoes, scotch bonnet also contributes to the colour of the rice.
How do you get the bitter taste out of jollof rice? ›
Try a pinch of baking soda.
Baking soda is very alkaline, which is a good way to correct overly bitter dishes. Sprinkle just a pinch into your food and mix it in well to see if that helps. This is a good trick for if you're cooking and realize that you added too much of a bitter ingredient.
Why is my jollof rice not red? ›
Peppers and Tomatoes:
Because Jollof rice that is not red and thick, is that one jollof? A tip is to make sure the pepper is more than raw tomatoes used. Using more raw tomatoes will water down the colour of your Jollof rice. Tomato purée is the secret to the signature red Jollof colour.
What happens if you put too much stew in jollof? ›
Too much stew will make your jollof burn quick, too much water, though, will produce a soggy jollof. However, I also understand the importance of the process itself: the right amount and time of stirring, the type of pot, yes, the type of pot, steam generation, and cooking time.
How to get the smokey taste in jollof rice? ›
Lerato's tips: “The smoked paprika is a cheat to add the smoky flavour that is typically achieved through cooking on firewood or coals. I love adding vegetables to jollof – raid your fridge for leftovers.” “Jollof rice is at its best cooked low and slow for perfectly plumped grains.
Easy: It is a simple dish to whip up. Saute the vegetables, add the rice, and simmer. That's it! Tasty: thanks to a blend of spices, tomatoes, onions, and added liquid smoke, this jollof rice recipe offers a delightful flavor explosion.
Why is my jollof rice mushy? ›
I make sure to wash my rice until the water runs clear to remove any excess starch. then cook in my always pan for 30min. the modular lid allows the steam to cook the rice while also deepening the flavours.
What is the best seasoning for jollof rice? ›
The addition of aromatic spices such as thyme, smoked paprika, garlic granules, and onion granules lends a depth of complexity, while a touch of tomato puree adds a luscious richness to the dish. One of the key secrets to achieving perfect Jollof Rice lies in the cooking process.
What makes jollof rice special? ›
Jollof rice is a meal that's universally loved in West Africa, with variations served in almost every home and street corner. The basic recipe involves cooking parboiled rice in a tomato and pepper blend infused with spices, but the unique taste comes from the individual cook's choice of other ingredients and spices.
What is the importance of butter in jollof rice? ›
While the white pepper and bay leaf give your Jollof rice a prominent flavour and taste, butter gives it a rich look and taste. Jollof rice needs steam and not liquid to cook perfectly. You'll need to trap in as much heat as you possibly can to achieve the perfect consistency.
