3 Secrets To Making The Best Nigerian Jollof Rice
The war of supremacy an Jollof rice is one that would never end. The chefs are even making matters worse by conjuring amazing recipes and combinations.
A deep research has shown that the list below holds the key to making the best jollof rice. I would keep this as short as possible so you can make your own research.
The secret of the color
We all think the reddish cum orange-like color of jollof rice comes from the fresh tomato. This is a laughable farce. Pepper would do more to give your rice the palatable colour. Tomato puree also does a good job. ensure your paste or base while frying dries up properly.
The secret of the flavour
Many of the orishirishi spice we have in the market helps out a lot but what we fail to realize is the power of bay leaf, thyme, tomato, onion, bouillon (maggi), curry etc. Do not be afraid to add more seasonings and spices after the rice is cooked, just make sure your rice is still hot when you do.
The secret of the texture- 9jafoodie
- If there is too much water in your Jollof, but the texture is just right. Transfer the rice to a wider pot (if possible), increase the heat to maximum and leave UNCOVERED. The water will evaporate quickly.
- If your rice looks like it might get soggy, DON’T leave it in the pot. You want to cool it down as fast as possible in order to stop the cooking process. Spread it out on an oven tray and place in a cool place like an open fridge (don’t close the fridge. all that condensation will pull on your food) to cool down. Toss the cooled rice in the oven to completely dry out
If the water is all dry in the pot but the rice isn’t quite done:
- Is it burning? If yes- add 1 tablespoon of boiling water for every cup of rice in the pot. COVER TIGHTLY. Increase heat for about 1 minute (this is to bring the water to the right temperature) immediately turn off the heat, switch the rice to a different burner that isn’t warm, leave covered for 10-20 minutes depending on the size of your rice.
- Not burning – Turn off the heat but leave the rice covered for another 8-10 minutes, the retained heat and steam will continue to cook the rice.