Smokey Nigerian Party Jollof Rice

Anyone who hasn’t had a taste of Smokey Jollof rice has for sure been dealt with one of life’s biggest blows!

Like where on earth have you been fam? Smokey party jollof has got to be one of the most amazing blessings you could ever gift your taste buds.

Now just pair that Jollof with some fried plantain, a.k.a Dodo and spicy Barbecue chicken laps, mehn! You are definetely in for a treat!

You know what’s even better?

Knowing how to make this amazing dish! I dare say, your days of scouting round town for owanbe Smokey Jollof are over! TSJ has got you.

Ride with me for a bit? Trust me you won’t regret it.

But first, something has to be said! This long battle between African countries for the best Jollof is the most ridiculous thing ever!

Are you guys even serious? There is no competition here please, know this and know peace.

(ps : This is a sub for my darlings from other African countries, pun intended!)

Now that it’s out of the way, what really do we need for a proper Smokey Jollof?

INGREDIENTS

  • 3 cups of Rice (The Golden Sella basmati rice is an absolute fav)
  • 3 big Onion bulbs
  • 8 medium sized Tomatoes
  • 4 pieces Scotch bonnet pepper (Rodo)
  • 5 pieces Cayenne pepper (shombo)
  • 3 local Red bell peppers (Tatashe)
  • 1 Gino pepper onion paste
  • 1 Tasty Tom Jollof paste
  • Half a cup of Chicken stock
  • Bouillion cubes
  • 3/4 cup of Cooking oil
  • 1 tsp Curry
  • 1 tsp Thyme
  • Spices of your choice 1/2 tsp each (cayenne, paprika, white pepper and bay leaves)

STEPS

1. The very first assignment is to prep your pepper mix. To do this, you need a clean baking tray or dish. Cut your onions, scotch bonnet pepper, red bell pepper, cayenne pepper and tomatoes into big chunks and glaze with some salt and cooking oil before roasting for a few minutes in the oven.


2. When your pepper chunks are nicely roasted, blend your pepper mix into a smooth paste and set aside.


3. In a clean cooking pot, add some oil and throw in your onions, fry till translucent but avoid burning the onions. You could take the onions out of the oil if you are no fan. The frying of onions helps to achieve that lovely smokey effect.


4. Squeeze in your Gino pepper onions paste as well as the tasty Tom Jollof mix paste and fry well till they darken in colour.


5. Add in your roasted pepper mix along with some bouillion cubes, white pepper, bay leaves, curry, thyme, paprika and cayenne spices and cover to cook for a while. You could also add your roasted chicken or protein of choice to soak in the deliciousness and also to add more flavor to the pepper mix before taking them out.


6. Don’t forget to add your chicken stock


7. It’s time for your washed rice to make an entrance. (The golden sella basmati rice is already parboiled so it takes very little time to cook)


8. Gauge you rice with the pepper mix fluid to avoid cooking with too much liquid else you might end up with a soggy pot of Jollof.


9. Cover the pot of Jollof placing an aluminum foil before the pot lid to trap in steam and cook on low heat. Trust me, the steam would cook and soften your Jollof to perfection, you don’t need to bathe your rice in unneccessary fluid.


10. After about 30-45 mins, check on your Jollof to see if the fluid has dried up and of course if your rice is well cooked. Once rice is cooked, and fluid dried up, stir nicely.

Your Smokey party Jollof is ready. Garnish to your satisfaction and serve fam!


Please note that Jollof has a great burning tendency, It’s the Naija signature lol!

However, with this method, only minimal bottom pot burning is expected, especially when cooking on low heat.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Smokey Nigerian Party Jollof Rice


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: TSJ
  • Total Time: 50mins-1hr
  • Yield: Smokey Nigerian Jollof

Description

That Smokey party jollof taste, could never be overrated!


Ingredients

Scale

INGREDIENTS

  • 3 cups of Rice (The Golden Sella basmati rice is an absolute fav)
  • 3 big Onion bulbs
  • 8 medium sized Tomatoes
  • 4 pieces Scotch bonnet pepper (Rodo)
  • 5 pieces Cayenne pepper (shombo)
  • 3 local Red bell peppers (Tatashe)
  • 1 Gino pepper onion paste
  • 1 Tasty Tom Jollof paste
  • Half a cup of Chicken stock
  • Bouillion cubes
  • 3/4 cup of Cooking oil
  • 1 tsp Curry
  • 1 tsp Thyme
  • Spices of your choice 1/2 tsp each (cayenne, paprika, white pepper and bay leaves)

Instructions

1. Prep the pepper mix; Cut your onions, scotch bonnet pepper, red bell pepper, cayenne pepper and tomatoes into big chunks and glaze with some salt and cooking oil before roasting for a few minutes in the oven.

2. When your pepper chunks are nicely roasted, blend the pepper mix into a smooth paste and set aside.

3. In a clean cooking pot, add some oil and throw in your onions, fry till translucent but avoid burning the onions. You could take the onions out of the oil if you are no fan. The frying of onions helps to achieve that lovely smokey effect.

4. Squeeze in your Gino pepper onionspaste as well as the tasty Tom Jollof mix paste and fry well till they darken in colour.

5. Add in your roasted pepper mix along with some bouillion cubes, white pepper, bay leaves, curry, thyme, paprika and cayenne spices and cover to cook for a while. You could also add your roasted chicken or protein of choice to soak in the deliciousness and add more flavor to the pepper mix before taking them out.

6. Don’t forget to add your chicken stock and bouillion cubes. 

7. Pour in your rice ( the golden Sella parboiled rice works great, but you can use any rice of choice)

8. Gauge you rice with the pepper fluid to avoid cooking with too much liquid, else you might end up with a soggy pot of Jollof.

9. Cover the pot of Jollof by placing an aluminum foil before the pot lid to trap in steam and cook on low heat. 

10. After about 30-45 mins, check on your Jollof to see if the fluid has dried up and if your rice is well cooked. Once rice is cooked, and fluid has dried up, stir nicely.

Your Smokey party Jollof is ready. Garnish to your satisfaction and serve fam!

Notes

Plantain and Salad to accompany this recipe is a banger!  

  • Prep Time: 20-30 mins
  • Cook Time: 30 mins
  • Category: TSJ recipes
  • Method: Roasting/slow cooking/steaming
  • Cuisine: Local Cuisine

Nutrition

  • Serving Size: 2 adults
  • Calories: 3016.9kcal
  • Sugar: 70.6g
  • Sodium: 2045.7mg
  • Fat: 179.6g
  • Saturated Fat: 1745.2g
  • Unsaturated Fat: 139.7g
  • Trans Fat: 65.7g
  • Carbohydrates: 290.5g
  • Fiber: 54.5g
  • Protein: 65.2g
  • Cholesterol: 0mg

So that’s it! You can pair your Yummy Jollof with some fried plantain/ vegetable salad and enjoy with a chilled drink.

IMG 9626

BON APETIT!

😋

Related Posts

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star