Christmas is here, and a lot of people refer to the month of December as Rush hour. Truth is, it is either you are rushing someone or someone is rushing you. From the hike in food prices to the scarcity of certain products, everyone wants to eat rice, hence the high demand.
However, if you have a big family like me, then half a bag of rice is underrated. So let’s get to the business of the day before we tackle Nigeria’s problem.
25kg ( six Custard rubber)
If you are making one full bag of rice, then double this recipe.
INGREDIENTS
- tomato1/3 basket(that is dividing 1 basket of tomato into 3)
- 2 big tins of tin tomatoes.
- 1 and 1/2 packets of Maggi
- 1 big pack of curry (don’t use all the curry, But use more than half of it)
- Onion #2500
- Ginger and garlic fresh #1500
- nut meg ( about 6 sachet is enough).
- Shombo 1 custard rubber.
- fresh pepper 1 custard rubber
NOTE: Don’t use all, but use more than half of it.
- 10 litres of groundnut oil
SPICES TO BUY: - 1 Roll of kitchen glory
- 1 Roll of Benny spice.
- 1 Roll mevina.
- 2 sachet of delice spice.
- Thyme, the size sold 350.
- 1 sachet of Rosemary (blend it)
- 1 big salt.
You may use crayfish half custard rubber and blend. (Optional)
Preparation:
Grind your tomato, fresh pepper, shombo, ginger, garlic, and enough onion.
Pour your ground tomato into a pot and set it on fire for the water to dry.
Making your stock:
Seasoning your meat very well cover and keep for about 30 minutes before cooking, in order for the meat to absorb the seasoning. (Don’t put water in your meat immediately allow it to boil very well before adding enough water). Fry your meat after boiling.
It’s Time To Cook:
There are two methods to cook jollof rice either by boiling or frying, I will use the fry method.
Slice your onion, place your pot on the fire, and pour in the groundnut oil u use to fry your meat, if is not enough add more, once the oil is hot add sliced onion, fry for a while, and add your tin tomato, once your tin tomato is fried, add your tomato and fry.
Add your spices, Maggi, salt, kitchen glory, blended rosemary, etc. But remember not to add too much salt because your stock will still go in.
Add your stock (the meat water is stock) taste and add more spices if is not enough, cover to boil very well and add your already boiled rice, wait for it to cook then serve yummy.