Five Simple Rules To Achieving The Perfect Jollof Rice
Jollof rice is very serious business in part of the world. It is more than just a meal, it has a bonding effect and can connect people together. A typical Nigerian party is not complete without a party Jollof; that reddish rice meal made from tomato and pepper and other ingredients just give it that unique taste.
However, some people are not able to achieve the perfect consistency and taste. Below are five rules that you need to consider in other to achieve the perfect Jollof rice.
1) Quality of rice used
This has a lot to do with achieving the right consistency of Jollof Rice. You need to make sure you’re using a very good brand, preferably easy cook, long grain rice. Opting for a lesser quality of grains will result in soggy Jollof rice. The quality of your rice will greatly determine the consistency/firmness of your Jollof Rice.
2) Quantity of bell peppers, tomatoes, and tomato paste
This is another important factor. Your pepper should be more than raw tomatoes if you want to achieve the reddy Jollof rice colour. Using more raw tomatoes will water down the colour of this meal. You would need to substitute the rest of the needed tomatoes for tomato paste. Tomato paste is the secret to the signature reddy Jollof Rice colour. So, for every three cups of Jollof rice, you will need three red bell peppers, two small tomatoes, and 70g of tomato paste.
3) The quality of stock used
This plays a vital role in the preparation of perfect Jollof rice. Whether beef, chicken, or turkey stock, it needs to be well seasoned and very rich. Seasoned stock enhances the taste of this meal.
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4) The temperature of heat used
This is so very important because using very low heat will result in soggy rice while high heat will dry up the liquid too fast for the rice to soften. Balance is key. The temperature should be moderate, that is medium heat.
This meal needs steam and not liquid to cook perfectly. You need to trap in as much heat as you possibly can to achieve the perfect consistency. Try to use a pot with a very firm and tight lid and if you can, cover the rice up with foil paper before covering it with the lid. This will help trap in the heat better and cook your rice to perfection without the need for continuous liquid incorporation.
And that’s it! If you really follow these Jollof rice tips, then you really can’t go wrong with your next trial.
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