So you may be making ready Party jollof rice recipes for your family but this suggestions may be helpful.
Never prepare dinner this stuff in an Air Fryer
In the previous couple of years, Air Fryers have grow to be highly regarded in addition to a necessary kitchen equipment. Essentially an amped-up countertop convection oven, it is fairly regularly advisable by cooking consultants to prepare frozen food, bake cookies, and even fry bacon, hen and different meats. Air frying is healthier than frying in oil. It cuts calories by 70% to 80% and has so much much less fats. This cooking method may also cut down on a few of the different dangerous effects of oil frying.
Before you jump to Party jollof rice recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating.
You already know that the body calls for the heart to be healthy. Of course, if your heart is unhealthy then the rest of you isn’t going to be healthy too. You already know that if you want your heart to be healthy, you need to adopt a good and healthy lifestyle and get regular exercise. Are you aware, though, that several specific foods are good for making your heart feel better? If you would like to know what to eat to improve your heart health, keep reading.
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There are lots of foods that you can include in your diet that are beneficial for your body. To be sure, the foods mentioned in this article can help your body in all sorts of ways. They are especially great, however, for promoting a healthy heart. Try to introduce these healthy foods into your diet on a regular basis. Your heart will be a lot healthier if you do!
We hope you got benefit from reading it, now let’s go back to party jollof rice recipe. To cook party jollof rice you only need 16 ingredients and 12 steps. Here is how you do that.
The ingredients needed to prepare Party jollof rice:
- Provide Rice
- Provide Oil
- Get Red onions
- Provide Beef stock
- Get s
- You need Tomato puree
- Get Ataruhu(scotch bonnet)
- Use Tattasai(red bell pepper)
- Provide tomato
- Prepare cubes Seasons
- Get Salt
- Take Wa
- Get Curry powder
- Use Dried Thyme
- Provide White pepper
- Get Ginger
Instructions to make Party jollof rice:
- Blend the tomatoes, onions, tatashe (red bell pepper) and ata rodo (scotch bonnet/habanero pepper) to a smooth paste. Heat it in a pot to reduce the volume till you see small dots (bubbles) in the pepper. It is very important to achieve this, to boil out the water content.
- Pre-boil the rice first. Remember I wrote above that the rice is combined with a fried tomato sauce. To do this, you have to pre-boil the rice to start the cooking process. To pre-boil the rice, pour the rice unwashed into a pot with a lot of water. Tip: I will explain later why unwashed. Let the rice come to a boil till you can see the creamy starch floating on top of the water and the rice has now the white colour of boiled rice. Taste the rice and make sure it is all dente
- Once the rice is al dente, pour out all the water and then proceed to wash the rice. By washing the rice at this point with cold water you are stopping the cooking process.
- As they are larger food items, you pour into a bowl filled with ice cubes but with rice, simply decant the hot water into the sink and open the tap to maximum flooding the pot with cold water to stop the cooking process so the rice retains its al denteness - While the rice is pre-cooking, fry the tomato sauce with 4 – 5 cooking spoons of oil. You need this much to fry the pepper properly. To fry the tomato sauce chop at least 1 red onion, (2 if you are making a large quantity of jollof rice)
- And fry lightly in your choice of oil. Once the onions are translucent add the reduced pepper from step Tip: If you have boiled the pepper properly, the frying process will start immediately. If not the pepper will boil instead and prolong the cooking time. Add curry powder and dried thyme in tablespoon increments, and taste every few minutes. Let your taste buds and personal preference decide if you want to add more. Be careful though you don’t want the spices to overpower
- At the beginning the oil will combine well with the pepper. You will know it has fried when the oil floats to the top and the colour has changed from golden to deep orange. Now add the tomato paste Tip: You don’t want to add the tomato paste at the beginning because it will thicken the reduced pepper and burn. Add the tomato paste – lots of it (a ratio of 60% mixed pepper – 40% tomato paste) and add beef stock.
- Tip: The stock is to help thin out the paste to reduce the chance of burning and to also provide salt and seasoning. If you add the paste straight from the can it will definitely burn. - Let the tomato paste fry with the pepper till it thickens and small bubbles form in the pepper which gives it a curdled look. Taste for salt and seasoning. If it needs more, add more. Now it is time to add the pre-cooked rice to the pot followed by more beef stock and then stir.
- Old wives tale alert – the hired party cooks say stir with a wooden spoon and not a metal spoon to prevent the rice from clumping. How true this is, I don’t know but erm, I do it. Lol. Keep adding the stock till it just slightly covers the rice. Cover the pot midway and watch the rice closely. Once it has absorbed the stock, tear the seams of a supermarket plastic bag to make it flat or use a large piece of foil paper, place on top of the rice and seal the edges where the plastic bag/foil
- Place on top of the rice and seal the edges where the plastic bag/foil touches the pot. it is important that you seal the edges so no steam escapes. Then you cover the pot properly.
- Tip: this is to enable the rice cook in its own steam, so you will not need additional stock or water which is the main reason behind soggy jollof rice which ironically also burns. This is a tip I learnt from those hired party cooks. It will burn a little for sure, and you want that anyway
- Anyway to create a smokey flavour. After a few minutes, check the rice and stir. If some bits have burnt, no problem, just try not to scrape the bottom of the pot harshly while you stir.
- Taste the rice for softness. If it is still too firm, add a little stock, and I mean a little. You may never need to top up. If you do, you will probably need to do this only once. Cover again with the plastic or foil wrap and let it cook till the rice is totally soft. Stir, again to allow the sauce to combine with all the bits of the rice.
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