Hi guys. I hope you are all doing good? This recipe isn’t new, but the method I will be sharing with you is new on my blog. I have always heard about oven baked jollof rice, for me I believe that jollof rices magic happens either on the gas, stove or firewood. But was I proven wrong. Lol
Apparently alot of people have already cooked their jollof rice this way except me. *covers face*
So by the time I finished making this jollof rice, I was in awe. It saved me time and I got perfect grains as well.
By the time I told our guests that jollof rice was ready, they kept on wondering why they couldn’t see the pot on fire.
We put the taste to the test. By the time they finished their food, they had secondsand thirds. Yup. It was that good. So glad I decided to update the recipe. And I was so glad I didn’t have to soak the pot after. Looool.
I am talking too much, let me show you all the way.
3 cups of rice
1 can of plum tomatoes
2 large sized Tatashe (capesium)
2 medium sized Onions
3/4 of Ginger
2 cloves of Garlic
1 tablespoon of Black pepper
1 tablespoon of White pepper
1 tablespoon of Curry
1 Tablespoon of Thyme
2 medium cans of Tomato puree
1/2 a cup of Olive oil
Meduim sized pot
Prep time : 35 minutes
Cooking time : 40 minutes
Total time : 1 hour : 15 minutes
Preheat the oven to 180 degrees.
Wash the rice and get rid of any starch. Startch makes the rice sticky. Wash until the water is clear. I rub the rice between my hands to get that perfect cleanse.
Next blend the pepper, tomatoes, onions, ginger and garlic. Blend until smooth.
Next heat up the oil, and fry the chopped ginger. (Yes yes, this intensifies the taste I tell you. Fry for 5 minutes and then remove.
Next add the sliced onions and onion granules. Fry for 3 minutes. Keep stirring. .
Next and then add the blended pepper and tomato purée. Cook/fry for 30 minutes on low heat.
After that add the washed rice to the pot. Stir very well so that the rice is totally immersed into the stew/sauce. (I need to stress this and this will help in retaining the colour through the cooking process and it also helps eliminate white specks of rice)
Once that’s done, pour the mixed rice into the oven proof dish and soread it evenly.
Next add 1 1/2 cup of stock to it and mix. Once that’s been mixed properly shake the dish to even everything out.
Next cover the dish with foil paper. Ensure that it is sealed properly. And then place in the oven.
Since the oven has been heating up it will help with eben distribution of heat. Cook for 30 minutes uninterrupted.
After 30 minutes, remove it from the oven and lift the foil paper. By now the liquid will have been absorbed by the rice. Do not stir at this stage or else it will end up mushy.
If you notice I didnt add the bayleafs at first. I didnt because I needed the rice to absorb the taste of the sauce first. Which is important.
Duchess O tip *Now insert the bayleafs into the rice
(middle, left and right. This will allow the flavour release slowly at the most important focal points)
Cover and cook for another 30 minutes. (Dont worry it wont burn) yep. It won’t. Provided you DO NOT increase the heat of the oven.
After that check on the rice. The grains should have separated finely. Now taste for salt. Add if necessary. I said if necessary because the stock and the sauce should have been well seasoned
Add the last stock to the rice. Remember not to add it in one place, add it in a circular motion. Cook for the last 30 minutes.
Woohoo. Your oven Jollof rice is ready. 🙂
How easy was that. Stress free and no need to soak the pot after cooking.
Serve and enjoy.
Thats it from me today
Watch out for my Shawarma recipe. You don’t wanna miss that
Love Duchess O
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