Jollof Rice is really tasty, we all agree. This tutorial will teach you how to prepare the easiest and fastest variant. It is best suited to students and single bachelors. This tutorial is specifically focused on how to cook jollof rice for two people, usually yourself and a friend or a family member.
Jollof Rice has a lot of variants, for instance if cooked with palm oil, it automatically becomes dafaduka or if you add a lot of veggies and roots, it automatically becomes Fried Rice. This article assumes that you have some prior cooking skills such as how to boil rice and how to make a simple sauce, so we’ll keep it short and simple but not so short or simple that your Jollof Rice would taste like crap, capisce?
To cook Jollof Rice (for two people) you’d need the following ingredients:
- Parboiled Rice (2 Cups) (Milk tin size)
- Vegetable oil (I like Turkey brand) (Around 25ml, or half of a small coke bottle)
- Tomato Paste (1 Sachet or 1 small bowl of boiled ground tomatoes)
- Onions (Chopped) (1 medium bulb)
- Seasoning (2 cubes of Maggi or 1 cube of Knorr)
- Boiled Eggs
- Salt (1 tablespoon)
- Pepper (1 teaspoon)
First of all rinse and boil the rice (come on, if you can’t boil rice you have no business reading this) making sure it is almost cooked but not yet there. Sieve the rice and keep covered.
Put the pot on the burner and wait for the water/moisture to dry. Add oil and leave to heat up for a few seconds. Add onions and stir fry for about thirty seconds. Add the tomato paste and stir for about another thirty seconds. Add half a teaspoon of pepper, one ground cube of Maggi or half of Knorr and half a teaspoon of salt to the mixture and stir evenly.
Pour the rice into the pot and add water enough to finish boiling the rice; add the remaining spices and stir evenly for about thirty seconds. Cover the pot and leave the rice to cook.
Voila! Your Jollof Rice is ready! Serve with boiled eggs and whatever side dish you desire.
PS: You can use fish or meat in the cooking. Those were left out to make the tutorial simpler.
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