Jollof rice is a legendary one-pot dish that’s ubiquitous in Nigeria and popular elsewhere in West Africa. It is a fairly easy dish to make anywhere in the world because the ingredients are easy to find. As with most African food each country, region and even households have put their own imprint on the recipe- from mixed vegetables to various choice of meat/ chicken or even a vegetarian style.
Jollof rice has a tendency of sticking to the pot and producing a burnt taste .There has been fierce dispute about what makes, Jellof rice unique some say it is the burnt taste others fiercely disagree- it just the combination of ingredients which makes for a great tasting meal. I prefer making jollof rice partly on the stove, then finishing it in the oven, although it takes a bit longer to cook, I find the even heat turns out a better product and minimizes the burnt taste.
This is the basic recipe which consists of: rice, onions, tomatoes, pepper and meat. Onions is fried until translucent (2-3 minutes). Then tomatoe sauce and paste is slowly added to the onions. To reduce the acidity or sour taste of the tomato sauce it is simmered for 10 -15 minutes followed by the addition of rice. While the rice is cooking over medium heat stock is added careful little at a time to be absorbed by the rice to produce very tasty and fluffy Jellof rice. Don’t let this simple, quick and straightforward versions of the classic Jellof rice fool you — it has tons of flavors. This dish becomes even more flavorful after it sits for a while, and it’s delicious at room temperature.
