We all know the most difficult part of cooking jollof is getting the base right. Well, this also happens to be the most time-consuming part. Cutting onions, blending tomatoes and peppers. Frying the base, getting the seasoning right….. let me tell you something, that ends now. Take 45mins back in your jollof making journey with Jollof now.
Ingredients
- 1 Jar Jollof Now
- 3 cups rice (Jasmine, parboiled or sella basmati) – washed and drained.
- 3 - 4 cups broth or water
- Salt – to taste
- Bouillon powder – 1 tablespoon (optional)
Direction
- Place a pot with a tight-fitting lid on medium-high heat. Add in Jollof Now and Broth. Stir to combine.
- Season with salt and bouillon. Cover and bring to a boil. Stir. Taste and adjust for seasoning.
- Stir in rice.
- Pro Tip: Jollof rice is an infusion rice dish, the goal is to infuse each grain, not simply to boil them. To do this, it’s best to trap steam in the pot while the rice cooks. The best way to do this is to place a piece of foil over the pot then cover with a lid.
- Cover the pot.
- Reduce heat to low. Leave to steam for 30 minutes. Stir.
- Pro tip: You can choose to finish the jollof by adding some butter, fresh sliced tomato, and onions. This is of course optional.
- Use 3 cups water if you prefer more firm rice grain. For softer texture, use 4 cups.
- If you end up with too much liquid in your jollof rice; after stirring turn off the heat and leave the pot covered. The rice will continue to absorb the liquid.