#howtocookjollofrice #howtocookjollofricebestrecipeever #westafricancuisine #thejohnskitchen
CHAPTERS
00:00 – 00:37 Intro & Explanation
00:38 – 01:53 How to cook the Red Sauce
01:54 – 05:08 How to cook Jollof rice & Goodbye
05:14 – 05:28 Fun End Screen
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Recipe
Ingredients
RED SAUCE
6 tbsp canola oil
4 Roma tomatoes
8 garlic cloves
1 large white onion
1 piece of ginger (50 g)
2 medium size red bell peppers, deseeded
1 scotch bonnet chilli pepper
2 cups tomato passata
1 bay leaf
1 tbsp curry powder
1 tbsp pf paprika
1 tsp sea salt
JOLLOF RICE
1/4 cup shrimp oil
1/2 cup vegetable oil
2.5 tbsp tomato puree
3 cups jasmine rice
1 scotch bonnet
3/4 cup red sauce
3 cups stock or water
Direction
RED SAUCE
▪︎ blend all the ingredients in a tall blender until a smooth creamy consistency, unless the oil, the bay leaf, the spices and the scotch bonnet
▪︎ place a pot on the stove on medium heat, pour the oil, part of your blended mix, the scotch bonnet, the bay leaf, the spices and mix well
▪︎ then add the tomato passata and the rest of your blended mix, stir well, cover with a lid and let cook until halved in size
▪︎ stir and check time to time
JOLLOF RICE
▪︎ place a pot on the stove on medium heat and add the oils, let warm up
▪︎ once the oil is hot add the tomato puree and let it fry for a few minutes until everything has an even texture and red colour
▪︎ at this point add the rice and keep stir it to toast it until the grains have a white matte colour
▪︎ add sea salt, the scotch bonnet and finally the red sauce we prepared earlier and make sure you keep stirring for 4/5 minutes
▪︎ add the stock (or water), cover with a lid and turn down the heat to the minimum setting, let it cook for 20/25 minutes
▪︎ once the time is over turn off the stove and let the rice resting for at least another 20 minutes
▪︎ now you can finally fluff your rice with a fork or a spoon, serve it with some red sauce on its own or along with some stew
ENJOY💕
Recipe Origin: West Africa
Recipe Score: 10/10
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