Jollof Evolution:The Naija Jollof Cheat Sheet; With A Twist

Jollof Evolution:The Naija Jollof Cheat Sheet; With A TwistThe argument has been going on for years about who has the perfect jollof rice. Ghana or Nigeria? Senegal recently joined the competition but I dont know what to make of it. Anyway, Naija jollof rice is the best (yes because I’m a Nigerian ). It is surprisingly easy to make but some people still struggle with getting that authentic jollof taste. I struggled for a bit too before I found the perfect ingredient ratio. In this little corner I would be sharing my tips and tricks and a quick recipe for the most flavorful jollof rice.

Firstly, your tomato blend needs to have enough onions to counter the sour taste of the tomatoes but also not too much so it doesnt overpower the flavour of the mix. So, let’s say 2 medium onions, 5 large tomatoes,1 sachet of gino tomato paste (this is not a gino ad but the plain gino is my preferred brand), 5 shombo, and 15 scotch bonnets(rodo). The scotch bonnets could also be tweaked according to the preferred level of heat.

Then the spice mix. I like to add a little ginger and garlic. You can use the fresh one (chop/grind smoothly) or the powdered one. You’d also need curry and thyme.

For my version, you don’t need too many spices. in cooking, usually, less is more.

Thirdly, fry your protein then use some of that oil to cook the rice.

Also, jollof rice cooks with steam so try not to add too much water. get a pot with a well fitting lid and a plastic bag or foil paper.

My last tip ; when your rice is almost done, pour some chopped up onions and tomatoes in it and mix, then cover to steam for about 45 seconds.

Naija jollof cheat code
for 3 cups of rice you would need:

6 large tomatoes
20 scotch bonnets
7 shombo
1 sachet tomato paste
3 medium onions
Ginger and garlic
Curry
Thyme
Bullion cubes
Stock water
Oil
Chopped carrots, spring onions and runner beans
Fried plantains; diced
Lightly seasoned fried eggs

Procedure: blend the tomato, pepper, ginger, garlic, and 1 onion together. Pour in a clean pot and boil till it thickens up a bit. (leave one tomato)

In a frying pan, fry the protein you would be using till you achieve a nice golden colour.

In another pot, on medium heat, pour some of the oil you used in the second step. Slice one onion and half of the other onion and pour in the oil. Save the other half for later.

Fry the onions for a minute then add your tomato paste. You fry the tomato paste first to get rid of that tangy processed tomato taste. Fry for about a minute too.

Then add the blended tomato mix, curry, thyme and fry till the mix starts to stick to the pot/burn.

Next you add your already washed rice and mix it in the tomato sauce till there are no white grains of rice then cover to steam for 2 minutes.

After 2 minutes, you add your stock water, bullion cubes and some more water to cover the rice if your stock water is not enough. do not put too much water, just enough to cover the rice. If the water is not enough you can add more as you go.

Place a foil paper over the pot then cover it. This helps to trap the steam so you don’t add too much water and dilute the flavor of the rice. It also makes the grains fluffy. Make sure the heat isn’t too high.

Leave to cook, check and add water as needed.

Cut into rings the tomato you set aside in the first step and the half onion from the third step.

When the rice is done, put the heat on the lowest then pour in the tomato, onion, chopped up veggies, plantains and fried eggs. Stir and cover for about 50 seconds, then turn off the heat and your naija jollof is ready!!!

Enjoy!

By: Joan Onimisi