JOLLOF rice is a common staple in Nigeria and it is a must at virtually all Nigerian party and events. However, the fact that it is a common food has not removed the ceremony of its preparation; stovetop method of cooking Jollof Rice can sometimes be a little intimidating even to the best of cooks.
Why not try another method and change the taste of your jollof rice this Xmas? Try the oven-baked method which makes it easier to deal with and ensures that there will be no burnt part.
Simplicity is what sets apart the stovetop from the oven-baked method of cooking Jollof rice. Also, the oven method of cooking Jollof rice makes the cooking process a little easier without compromising on the flavor of the rice, in addition to ensuring it’s not burnt or accidentally turned to mush.
Ingredients
For the stew base:
4 medium-vine tomatoes, halved and deseeded
1 red bell pepper, cut into large chunks
1 onion, cut into large chunks
1 red scotch bonnet chili, stem removed
1 tbsp. vegetable oil (or any neutral oil)
15g fresh ginger, peeled and roughly chopped
1 tsp. fine sea salt
For the jollof rice:
600g parboiled long-grain rice (I use Ben’s Original or high-quality basmati rice)
150ml vegetable oil (or any neutral oil)
1 onion, finely chopped
60g double concentrated tomato purée
1 tbsp curry powder (mild, medium or hot, as preferred)
1 tbsp dried thyme
3 chicken or vegetable stock cubes
2 dried bay leaves
600ml boiling water
Cooking steps:
Heat your oven to 220/fan 200.
Place the tomatoes, red bell pepper, onion and scotch bonnet in a medium roasting tin.
Add the vegetable oil, toss to coat and roast for 25 to 30 minutes or until the vegetables are softened and charred at the edges.
Leave to cool for 10 minutes and turn the oven down to 180℃/fan 160.
Transfer the roasted vegetables to a blender. Add the fresh ginger and salt and blitz until smooth, then set aside.
Thoroughly wash the long-grain rice with cold water until the water runs clear, then drain; don’t rush this step so you can remove as much of the starch as possible (this makes it possible to have separate, non-sticky cooked grains of rice), then leave to drain in a sieve until ready to use.
Heat the vegetable oil in a large Dutch oven set over medium heat. Add the onion and cook, stirring occasionally, until softened and beginning to brown, 6 to 8 minutes.
Add the double-concentrated tomato purée and cook, stirring frequently, until it begins to darken, 3 to 5 minutes.
Add the blended stew, stir to combine, partially cover the pot with the lid and bring to a simmer. Cook, stirring occasionally, until the oil separates from the stew; this takes about 5 minutes.
Add the curry powder and dried thyme and cook, stirring almost constantly for 1 minute, then add the stock cubes, bay leaves, and water. Whisk well to dissolve the stock cubes.
Add the washed and drained rice and stir to combine. Taste and adjust the salt level to your liking – the liquid should be well-seasoned.
Once the rice begins to gurgle, cover with the lid and transfer the Dutch oven to the oven. Bake for 45 minutes.
If you don’t have a Dutch oven, transfer the contents of the pot to a large, deep-roasting tin. Add an extra 50ml of boiling water, cover very tightly with 3 layers of foil and bake for 45 minutes.
Remove the pot from the oven and leave it covered for 15 minutes—the steam will finish cooking the rice.
Remove the bay leaves, give the rice a stir and you’re ready to serve, preferably with grilled chicken and fried plantain.
It’s time to try something new for Xmas.
READ ALSO: Give your family a rice pudding treat this weekend!
