THE MICROWAVEABLE JOLLOF RICE RECIPE

Jollof Rice has over the years risen in its popularity across the globe thanks to the Naija and Ghana friendly competitiveness and the infamous ‘botched’ attempts (as frowned by the purists) by international companies and famous individuals.

I’ve partaken in reinventing Jollof Rice by the plethora of recipes I’ve created over the years including Jollof Arancini, Sticky Jollof Rice, Omurice etc

A perfect Jollof Rice recipe requires a flavour packed Tomato based sauce which you can find by clicking the link below;

This quick recipe is perfect for students and for individuals who only have microwaves.

Share your thoughts by leaving comments below.

INGREDIENTS 

200g of Basmati/ Jasmine Rice 

350g of Jollof sauce

500ml of hot water

Salt to taste 

METHOD 

Watch how to prepare this quick and equally tasty recipe below;

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

HOW TO ADD THAT SMOKY FLAVOUR TO YOUR JOLLOF RICE

Facts about Jollof;

1. Jollof originated from the Wolof tribe of SeneGambia 
2. Jollof must have a deep Orange colour when cooked
3. Jollof should have a smoky taste 
4. Each rice grain must hold its shape when cooked 
5. It’s served at any West African event 
6. Jollof has to be flavour packed 
7. Best part is the crunchy bottom known as Kanzo
8. Ghana and Nigeria still argue about who makes the best Jollof
9. You can prepare a Vegetarian, Pescetarian or Meat versions. The choice is yours!

Click the picture link below for detailed information about Jollof  Rice.

Ingredients 

350g Jasmine Rice

150ml of water or your preferred stock 

280g of Beef stew or Jollof Rice stew

JOLLOF STEW RECIPES 

3 Bay leaves 

Salt to taste

Utensil

Clay pot or a heavy bottomed pot

Watch how to incorporate flavour and smokiness to your Jollof below;

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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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HOW TO MAKE COUSCOUS FROM SCRATCH

The time on the clock was 05:30hrs as I sipped my black coffee and started researching about Millet Couscous. The constant request for Brukina (a Ghanaian drink made from Millet and Milk) by my subscribers inspired my early rise.

The outcome of my research meant one had to use CousCous Millet and  not the Millet in its natural form. I could place an order for the Millet Couscous however that will delay my filming for another week.

I had all the ingredients needed to make my own Millet Couscous apart from the Muslin cloth needed for steaming.

During my childhood Mum made a dish known as ‘Korklui’ where the fermented Corn dough was turned into granules using a flat wooden sieve known as ‘Agbadze’ and boiled into a porridge.

I knew  Agbadze (as known in the Ewe language) was  used in Ghana and Togo, however I was curious to know if any other country also used it and it’s local name. My question read…

‘Good morning folks. What would you call this in your local language and in English?  Do you use this in your country? Tell me more.

*Responses*

Elibri

*I guess it can be called Sranui*. ‘Ewe language from the Ho area of Ghana’ as explained by Amadebrah

Qwesi_gentry

*We call it Agbaedzea in Angola and we use it for sieving’

Freda Muyambo (CEO of Tarts & Crumble based in Nigeria).

**Used for winnowing? I guess it is called a winnower or winnow’**

Lyon

**Used by the Ga people for the preparation of Kpokpoi**

Chayilediyie

*It’s called Ukeng in my dialect (Akwa Ibom State in Nigeria)**

Thank you folks for your contribution to my research. In the name of sticking to the recipe for the Millet Couscous  find the list of ingredients below;

680g of Millet flour

227g of Rice flour

200ml of cold water

Jollof

250g of Jollof stew

340g of Millet Couscous

METHOD

Watch how to make your own Gluten free Couscous below;

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