We’ve all probably had that moment where we’re craving smoky party Jollof from our favorite spot but for some reason can’t get it at that moment so we decide to recreate it. Only that the Jollof would end up with one comma or the other and just doesn’t seem to want to cooperate no matter how much effort we put in.
Let’s address the little things that tend to trip up our Jollof game sometimes and how to achieve perfection.
Don’t cut corners with the pepper mix for your jollof rice. Ensure that it’s complete with Bell Peppers (Tatashe), Scotch Bonnet Peppers (Ata Rodo), Tomatoes, Onions (Red Onions come highly recommended), Garlic, and Ginger. If you can, take the extra step of roasting these ingredients before blending to elevate the flavours.
As opposed to parboiling, wash your rice thoroughly to reduce starch deposit. The longer the grains cook in the sauce, the more time they have to absorb all the delicious flavours in the pot. Also, your Jollof rice is less likely to stick together when it’s finally done.
Your choice of tomato paste influences the colour of your rice and the degree of acidic taste that is present in your rice. Opt for quality brands that are tested and trusted. Check for reviews online to be sure of the choice you’re making.
The steam is what gets the Jollof rice done properly, rather than adding water. While cooking, ensure to maintain medium to low heat regulation. Don’t be in a hurry.
The most important tip is to not cut corners. Incorporated rich spices and ingredients to elevate the flavour profile of your dish. Include Butter, Bay leaves, Stock, Nutmeg, Veggies (Carrots, Sweet Corn, Green Beans), Smoked Paprika, Curry Powder, Dried Thyme, and Fresh Thyme, in your dish.
What other tips have helped make your jollof rice bang lately? Share with us in the comments below.