A SPECIAL JOLLOF RICE RECIPE

Jollof rice is to a West African what Pasta is to an Italian. There are two basic elements in the making of Jollof rice that one can never deviate from, which are;

1. It has to have its distinctive deep Orange colour which is derived from using a Tomato and or Red Pepper sauce.
2. The Tomato and or Red Pepper sauce has to packed with flavours as the Rice absorbs those flavours.

This recipe has respected those two basic principles and has included some herbs and a slight different way of cooking the Jollof Rice for that much added flavour. 

Naturally Jollof rice must have a smoky flavour which is derived from the slight burn crust at the bottom of the pan.

 Usually Jollof rice is cooked in an open coal fire with a heavy bottomed pan to achieve that smoky flavour.

This recipe uses Waakye leaves ( Thaumatococcus Danielli) which gives this Jollof rice a distinctive aromatic flavour. The sauce used for this dish is the residue of the Egg stew recipe.

See below for the recipe (a must try recipe).

INGREDIENTS

400g of a Tomato based stew (I used the Egg stew recipe for this)

250g of Extra Long Grain Basmati rice

250ml of Water

20g of fresh Thyme or 1 levelled teaspoon of dried Thyme

Salt and Pepper to taste

EXTRA

Waakye or  Banana leaves

Thyme stalks

METHOD

Watch how to create this naturally flavour packed Jollof rice below;

Don’t forget to subscribe, try the recipe, leave comments with your feedback and share.

All photos, recipes and videos are by the owner of this blog.