TASTIEST SMOKY JOLLOF RICE RECIPE EVER

Jollof rice', is a popular West African dish which originated from the Wolof tribe of SeneGambia. Over the years, Ghana and Nigeria have dominated in it's consumption , therefore sparking a healthy debate, to who makes it better (that in itself depicts the different methods of cooking Jollof rice).

Jollof rice, is a one pot dish, with a spiced tomato stew base, which the rice is cooked in (it's most likely to be served at West Africans social gatherings or restaurants). 

During the famine years (between 1983-84) of Ghana, Jollof was a staple dish in my household, with Mum cooking it with spiced dried meat (biltong) or corned beef. 

Mums Jollof had this smoky, perfectly spiced taste which I loved scraping the saucepan with a spoon (much to her disapproval) for the flavoursome crunchy bits (Kanzo).

I prefer my Jollof, at most 10hrs after cooking, as I believe the flavours intensify then. However, one has to refrigerate the rice no more than an hour after cooking (to prevent food poisoning) and steam it till it's piping hot before consumption. 

Please refrain from re-heating the rice again and consume within 24hrs. 

 There are countless variations and flavours to this dish. One can change the Jollof's taste by the type of herbs and spices they incorporate, but one can't change the colour and call it Jollof. 

Jollof has always caused a stir, with purist holding unto the traditional methods of cooking and the distinctive dark orange colour. 

I have used Jasmine Rice for this recipe as it adds its aromatic flavour to the dish. 

This recipe will surely be approved by the purists since it has the three main components of Jollof Rice . A deep Orange almost red like colour, smoky and flavour packed with natural ingredients.

The base for my Jollof is the flavour packed 48hr Waakye stew which you can emulate below

INGREDIENTS 

350g of Jasmine Rice 

650g of Waakye Stew or Jollof Stew

150ml of Water or your preferred Stock

1 teaspoonful of powdered African Nutmeg or half a teaspoon of normal Nutmeg

4 Bay leaves

Salt and Pepper to taste

Watch how to prepare this smoky and aromatic Jollof Rice Recipe below;

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