Hi everyone welcome back today i will be sharing this amazing super smoky party jollof rice recipe and in this tutorial i will also be sharing some tips and tricks for achieving super smoky jollof rice.
But first of all please take a moment to share my Post
Most important ingredients for jollof rice is concentrated meat broth or stock so for that i will be using some turkey and beef.
You can use pretty much any other kind of meat that you prefer i really wouldn't be fine with just turkey but because this flavor isn't as potent as chicken or beef i've had to add some beef as well to it but feel free to use one or the other and for seasoning i will be using some:
• Chopped onions
• Curry leaves
• Fresh thyme
• Bonnet pepper
• Bouillon cubes
• Salt
• Curry powder and some
• Garlic powder
I'll then proceed to mix thoroughly after mixing i won't add water because i need the meat to sweat the wrong juices. I'll then cover and leave to simmer for 15 to 20 minutes. This process helps to intensify the flavor and taste of the meat and broth.
So it's been 20 minutes and it's time to check back on the meat as you can see they have been going to boil at this time. So i'm going to add enough water to cover please don't add too much water otherwise it's going to be too watered down and you need your stock to be super concentrated
Then i will cover and leave to cook until the turkey is softened. Been 15 minutes it's time to check back on the turkey and as you can see it's pretty much cooked at the time.
I will be transferring them into a bowl. I should advise you at this point that if you're making turkey please don't cook for more than 15 minutes.
I don't know about the ones in nigeria because i can't really remember making making it back then but here i don't know how to source these things but they just can't withstand heat for too long there was the time i had to make it and i think i i cooked for about 25 or 30 minutes by the time i
got back they had scattered since then turkey mi hate e baje and that's why i hardly use it anyways
but i had to today because it was requested so i will continue to cook the beef until soft
for our peppers we will be doing something a bit different which is roasting the peppers onions
garlic and tomatoes if you've watched my latest chicken stew video then you will be familiar with
this already this process adds a bit of smokiness to the peppers and also helps to intensify the
flavor of those two base now if you're someone who likes to cook with nonstick pot or just a regular
stainless steel pan then you won't be missing out too much on smokiness because this is going
to introduce smokiness to your jollof rice if you don't already do this please stop doing this it
is absolutely gorgeous so for stew base we've got one whole garlic bulb you can use as much as you
want but one is okay for me for this recipe i've also got some shombo as well that's chili peppers
you can use as much as you want i've got three ata rodo that's scotch bonnet peppers these are
quite hot in this part and that's why i've got more of the shombo instead i've got onions i've
got tomatoes and also some bell peppers i'm going to chop them up and be back so i'm done chopping
the peppers and i've also sliced off a part of the garlic as well exposing the inside so to
this i will be adding some oil the reason for this is just so it doesn't get burnt or charred while
it's being roasted and after that i'm going to transfer the tray into my preheated oven
my oven is pre-heated to 180 degrees celsius and this will be roasted for about 40 minutes
it's been 40 minutes and after roasting this is what it looks like as you can see
they're pretty much cooked at this time one of the benefits of roasting is it reduces the
moisture in the vegetables thereby eliminating the need for boiling for those who haven't got
an oven i will be showing you how to do this in a pan at the end of the video so
please stick around i'll also be sharing some tips for perfect jollof rice you're welcome
so the next thing to do is to blend the peppers and i will be transferring them into my blender
i'll also be adding the garlic with the garlic you don't need to peel the layers just press into the
blender and they will be released so you're fine with that and i would also be adding some ginger
ginger is another top ingredient for amazing jollof fries it's got this aromatic flavor
that sort of intensifies that smokiness as well and if it's paired with white pepper honestly
even without a proper pan or firewood or anything you will still achieve a bit of smokiness
so that's that and i will be blending this until smooth and after blending
this is what it looks like as you can see it is quite thick and it looks like boiled stew
now i should mention here that if you use this method you're going to end up with very thick
stew so if you're one who likes thick stew then you're on the right path but if not you will need
to dilute with a bit of stock while you're cooking so we will we will be setting this aside for later
and now it's time to fry the meat and here i've got some vegetable oil on medium heat
i will be adding some onions thyme and garlic and this is for flavor we're already building
flavors at this point because we will be using this oil for the jollof rice
later so once it heats up nicely i will be i will begin to add my turkey and beef
and once the beef and the turkey have been well distributed into oil i will be frying
this until the brown on all sides this is going to take between 10 to 15 minutes
and at this time i'm fine with the beef so i will be taking the beef out leaving the turkey in there
so at this time i'm pretty much satisfied with the turkey as you can see the brown
on the outside was still juicy on the inside just how i love my turkey
so i will be transferring them into a bowl leaving the oil in the pan
so i did have someone ask me what i do with the residual garlic and onions from frying the meat
well you can add this to your pepper blend or you can discard
now it's time to cook the jollof rice and in this pan i've got some of the oil from find the meat
and into this i will be adding some chopped onions i've got roughly two small chopped onions in here
and i will be frying this for about a minute and then go in with my tomato paste
i'm sure you can tell that i've got two different tomato paste brands in here yeah there's a reason
for that and at the end of the video i will be showing you which brands i use and why i use them
so we will be frying this for about 15 minutes or until it begins to taste really sweet
and also until the tomato paste begins to look a bit pebbly you know like littles little pebbles i
know some people fry their tomato paste for about two minutes and some just add it directly into
just you know you're doing it wrong so mater base is very very concentrated and it requires quite
a long time you know for the onions to sweeten it so you need to be very patient at this time
so this is the sort of texture you're looking for and this is what i mean by little pebbles
so i will be i will continue to fry this again for say another two minutes but all in all i think i
did about 15 to 16 minutes in all and this is okay for me at this time i'll introduce the pepper mix
in case you're wondering why i did a purple first or you skipped the part
where i mentioned this earlier well you don't need to parboil if it's been roasted previously
you only need to parboil if you're using the peppers and tomatoes raw
and as i mentioned earlier this is so so thick i'm having a hard time mixing it with the oil
so i'm going to add a bit more oil to this it's fine you can always the candle
oil if you feel like it's too much but you need enough oil to fry this because it is
way too thick anyway after doing that i will be adding my seasonings in spices
and for that i'm using thyme white pepper bouillon cubes curry powder salt and some bay leaves
at this time i will stir to combine thoroughly and then leave to fry for about 45 minutes
please do not cover this all the way you need a splatter guard or just cover halfway
otherwise it's going to boil rather than fry if you need a link to the
splatter guard i will be leaving one in the description box below
so it's been about 45 minutes roughly and i did add a bit more oil to this because it was
beginning to burn as you can see but that's fine so this is just perfect for me anyway
and at this time i will add my rice and then fry for about um five minutes i should mention at this
point that this is not parboiled rice this is just washed rice i washed it properly i washed it until
the water ran clear and this is what you need to do as well you need to wash until the water runs
clear otherwise you're going to end up with soggy rice and if you're not very confident with using
raw rice what you can do is you can parboil before adding but honestly you won't get
that smoky flavor because the rice needs to fry it needs to fry for a long time for you to achieve it
so i'm going to add some of the broth to it i think i use roughly about two cups i
can't stress this enough but jollof rice does not require too much liquid to cook
all it needs is steam trapped steamed your liquid should not be more than a centimeter
above the rice otherwise you'd end up with sweet boiled rice rather than jollof and this is why
olopos and caterers use dutch pot you know is it agbari ojukwu or adogon one of the two anyways
the one for jollof and that's because it traps in heat you know it's very heavy and that the
lid as well just traps in all the heat inside of the pot thereby requiring little water to cook
contrary to popular belief jollof rice is fried it's not boiled and this is why it comes out in
singles and it's a bit dry to mimic the effect of a dutch pot we've covered the pot tightly with
some kitchen foil and then we're going to cover with a lid that hasn't got vents by vents i mean
holes and that's because we want all of the heat to be trapped inside of the pot no escaping at all
after that we will be cooking this three quarters of the way so depending on the kind of rice that
you're using with basmati rice it cooks in less than 30 minutes so i'm going to be cooking this
for about 20 minutes but you can check every now and then if you're not very confident with it
so it's been about 20 minutes roughly and this is what it looks like
at this time i will be stirring to combine i won't be stirring all the
way because the rice has started to burn and i'm trying to avoid raising the burnt bits up
you need your rice to burn in order to achieve smokiness see caterers make reservations for burns
for a cooler of rice you typically need between i think about five kg of rice but they make between
six to seven kg because they know they're going to lose about one to two kg to burns so stingy people
you have to find a way o i know some people are always like i don't want it to burn now it
waste ah you have to sacrifice some rice to the gods of jollof otherwise you're not ready to eat
anyway i've just added a bit of salt because it needs just a bit more and this is the point
where you need to season to your satisfaction because anything you do after this the time
won't really work because it wouldn't it won't be distributed well around the rice
another important tip here is you need to use a wooden spoon
right from the moment you add the rice into the stew you need to use a wooden spoon otherwise
your rice is going to break i mean if you use anything else it will break up the grains and
it will be a bit soggy so i'm going to go in with some butter and some chopped onions and tomatoes
why the butter i'm glad you asked let me tell you during the frying process or during the
cooking process the rice loses so much moisture because it's fried like i said
and it becomes way too dry so what the butter does is it replenishes that lost moisture and
also makes it really lush and if you notice a lot of caterers do this but they use margarine mostly
i think they use blue band a lot but i prefer to use butter so i will be covering this up again and
then leaving to cook until it's fully soft this will take another 10 to 15 minutes thereabouts
so it's been 15 minutes and this is the end result see how beautiful this jollof rice looks
amazing it tasted so beautiful as well see if you follow this recipe just as i've depicted on here
you're going to end up a professional jollof rice slayer this is guaranteed
my jollof rice recipes never fail and this is a no-fail recipe just like the rest of them
so i will be sharing some more tips and tricks at the end of this video so please stay tuned
so the first tip is to show you how to roast your peppers without an oven
and what you need is your peppers obviously this this these are not the peppers i use for my jollof
obviously but these are all i've got at home so um you need a pan that's non-stick or anodized
or cast iron just something that doesn't stick so add some oil into the pan and this
is my garlic so i'm just going to be covering that with oil so it doesn't burn and i will be doing
this with the cut side down and at this time i will begin to add the peppers the chopped peppers
and just arrange that into the pan in a way that they do not overlap
i should mention at this point that you need to do this on low heat or low to medium heat not
not high heat because what you need to achieve is that charred effect so obviously if you do it
on high heat then that's going to happen a bit too soon without the peppers properly roasting
so you need to do this on low to medium heat and just keep turning every now and then
until you achieve a well-rounded charness i don't know if that's a word but i'm sure you understand
so this is what it looks like at the end this took me roughly about 30 to 35 minutes yeah it's
a time with that but no pain no gain right so this is what the garlic looks like and as you
can see just push it out and it just comes out and so that's it for the smoked peppers
so the second tip is for those in the uk or whichever country where these two brands are so
those are my two absolute favorite tomato brands the ktc one is absolutely beautiful but i use that
mostly for stews because it's less concentrated and it's quite sweet so this works perfectly this
this is my best plum ever the valfrutta one is very very concentrated and it gives you that
red jolof color so this i use for jollof but if i was going to make stews i would definitely use
ktc ktc is the best this is not the sponsored adi don't know these people from adam i'm just trying
to show what i use because obviously um this works as a very good base for your jollof rice
and for my tomato paste gino is my absolute favorite everyone knows i love gino i also use
derica as well well these two are the best anyways but let me tell you the difference
with derica derica is very very concentrated so if you're a leearner i mean if you're not
very used to making jollof rice i wouldn't advise you to use derica derica just gives
you that red color but it is very sour gino on the on the other hand is not as concentrated as
the rica so it's sweet or it gets sweet know much earlier than derica when you're frying
so you can use any of the two but what i do typically is i mix the two so i use gino
because i know that it's sweet but i use derica to achieve that red color i don't know if you
understand what i'm saying but this to work but i would like to say here that if you're a first time
um jollof jollof maker please go with gino gino is absolutely beautiful it won't give you that
very very red color you're looking for but but it gives you that confidence that your rice is going
to turn out perfect but if you're used to making jello fries already then please go for derica
so i keep getting asked what basmati rice i use i use tropical sun golden sella pure
basmati this is not an ad to be honest i'm even trying to change from tropical sun now because
i feel like the rice is getting a bit too hard but another one that works is laquilal
arni tilda and asli those those five brands are amazing so whatever you do just buy
golden sella pure basmati rice it doesn't have to be tropical sun just anything that's golden
sella golden sella is pretty much um refined and it's parboiled as well so it doesn't get soggy
another thing i like to talk about are my seasonings and for that i use no
i use either knorr aromat or knorr chicken cubes these are all i use oh i also use
benny but benny hasn't been in the market for a while but i only use that to boil meat or for
chicken sort of recipes anyway so this is what the cubes look like and i use aromat for
stir-fries once in a while i don't use anything else this are perfect for me and for my chicken
stock if i haven't got homemade this is what i use this is another brilliant product from knorr
again it's not sponsored ad have to keep saying this so people don't get turned off it's not this
is just what works for me so what i do is with this is i just because it comes in like a jelly
form so i just take it out of the packaging well i'm just going to tear it because i'm not patient
well so what i do is i mix it with hot water and it's ready to use it is absolutely flavorful
i don't like to use those store bought you know those ones in in cartons and all i just feel like
they're really bland so i don't use them this works perfectly for me every single time so
if it's sold where you are then please go for this if you haven't got homemade homemade is still the
best one which is what i use most times well if i can't have it then obviously i just use this
so another interesting one is my butter so if you're making jollof rice you need
butter with at least 70 grams of fat because this is what makes it lush this is what makes it really
good but i always use anchor or i use lurpark anchor is still one of the creamiest ones that
you can find so all you need to do is just check the back you know just check the the packaging and
it tells you just how much fat is in it but if you can't get this anchor or any other creamy butter
you can always use margarine margarineis it's also creamy as well anyway so you can use that
so we've come to the end of this amazing video and i hope you've enjoyed everything so far
if you do try this recipe please let me know how you get on by leaving me a comment in the comment
section i also have the ingredients list and measurements in the description box and i hope you
x
