Hi everyone, hope you are all doing great. I have quite a few Jollof recipes on the blog, but I wanted to add another one that will blow your socks off. Well literally that is 🙂
For everyone that loves jollof rice, that smokiness and the right bit of spiciness is all you need to get the party started. So whilst researching on the best way to make my Jollof recipe even better, I found lots of hints and tips and with that I was able to come up with this recipe.
Please allow me to tell you in advance before eating, you would love it. Really really love it and you may also include it as your favourite Jollof recipes (well after your moms, we all know our mums are the chief masters when it comes to cooking!)
Let’s just get started shall we 🙂
- 5 cups of Rice
- 4 large tatashe
- 2 small tomatoes
- 142g of Tomato purée (optional)
- 2 large onions
- 1 tbs of smoked Paprika
- 4 cloves of garlic
- A thumb size of ginger
- 1 tbs of Curry
- 1 1/2 tbs of Thyme
- 1 tbs of White pepper
- 3 bay leaves
- 1 tbs of Cameroon pepper
- 3 cups of stock (from cooking the smoked turkey
- Smoked turkey
- 1 tbs of Smoked sea salt
- 1 tbs of unsalted butter
- Measuring cups
- 1 large cooking pot
- 1 medium sized pot
- Wooden spoon
First of all, blend the pepper and tomatoes with 3 cloves of garlic and half a thumb size of ginger. Blend until very smooth. Cook until the water dries up.
Next rinse the smoked turkey. Then boil the turkey with onions, salt, 1 clove of garlic and half a teaspoon of fresh grated ginger. Boil for 30 minutes. Once that is boiled,sieve the stock and set aside for use later.
Fry for 4 minutes on low heat. Please make sure you are stirring occasionally
After 4 minutes, add the blended pepper.
The. Add the renaming spices (curry, thyme, black pepper, Cameroon pepper and white pepper, and 1 cup of stock
Allow it to fry on low heat for 12 minutes
Now add the per boiled rice and second cup of stock. Mix well and Cover with foil paper and the pot lid. Cook on very low heat for 25 minutes.
After 25 minutes, check on the rice. It should be well steamed cook. Now add the final cup of stock and smoked sea salt. Allow it to cook for another 15 minutes
Let it burn for 7 minutes.
Now take of the heat and let it rest. Do not be tempted to open the lid. Leave it closed so that the heat is well-distributed.
Now it’s time to serve and enjoy
I had mine with grilled chicken.
I’ll see you all in my next post
Love Duchess O