Description
How To Cook Jollof Rice | Nigerian Jollof Rice for Beginners | Linda Barry
Jollof Rice is a very popular dish in West Africa. However, there are variations in name and in ingredients. For instance, the Nigerian or Ghanian Jollof is very different from the Senegalese one which is known by the name theibou dienn (made with fish), thiebou yapp (made with meat), or the thiebou guinar (made with chicken).
This is a dish that should be cooked on a weekend or when you have time.
• INGREDIENTS • CHICKEN STOCK
- A Whole Chicken or Chicken pieces
- 2 medium Red or white Onions
- 2 Garlic cloves
- Ginger (see the size on the video)
- 2 Stock Cubes (Maggi or Jumbo)
- 2 teaspoons Thyme
- Salt
- 1 litre of water
• INGREDIENTS • JOLLOF RICE
- 1kg Parboiled Long Grain Rice (from Aldi)
- 4 RED ONIONS very important), 2 for the Bell Pepper mix and 2 for the jollof
- Some tomato base that we cook fried in the previous video https://youtu.be/-tG9aZFMWgo
You can also use a tin of well chopped tomatoes. Note if you use canned tomatoes, you’ll need about 100g of Tomato puree. The more you put, the reder your jollof rice will be but also the more time you’ll need to fry the tomatoes in order to get rid of the sour taste.
- 2-3 Bayleaves (according to the size if they’re big pick 2
- 1 tbsp (tablespoon) Thyme
- 6 Knorr Cubes, Some all-purpose seasoning (Ex. Jumbo) & salt to taste
- 1/2 cup / (125 ml) of Vegetable Oil
Optional : 1-2 Scotch Bonnet or Habanero pepper
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MUSIC - Slim Majik - ONYEMA Highlife Instrumental
His Youtube Channel : https://www.youtube.com/watch?v=0A1YMbG6CpM
EDITING : Transitions - Gabrielle Marie Youtube Channel