HOW TO COOK THE PERFECT JOLLOF RICE RECIPE - Ndudu by Fafa

Hello again and welcome to Ndudubai Fafa Welcome to Ndudubai Fafa and in commemoration of the World Jollof Rice Day I'm actually going to be making a smoky jollof rice recipe. Now I actually use the recipe of the chorizo, the way they say it, oil when I actually bake the chorizo and that's exactly what I'll be using for my recipe today. You can use any oils, your granite or granite oil or coconut oil. Yeah let's go ahead. So add three tablespoonful of the chorizo oil or granite oil or coconut oil if you wish and add one slice banana shallots and fry gently for about three minutes. The whole idea of a recipe is the fact that you can add a little twist to it as well. So if you don't actually have access to the banana shallots that shouldn't stop you. You can use your normal white or red onions, it doesn't matter. The reason why I do prefer the shallots is it actually has a sweeter taste and a distinctive taste which I prefer but it shouldn't stop you. Just use any onions that you actually have access to. So now that this has been frying for three minutes and the infusion has taken place I'm just going to add undiced green chilli to it. I'm going to fry for further two minutes yet again on a medium heat and the reason I always talk about medium heat is I want the flavors to incorporate naturally. I want it to be enhanced. If you actually cook on a high heat it just burns and you're not allowing the normal marriage of flavors. And of course I'll have to add my little African twist. I'm adding some grains of selim to it and that gives us some almost aromatic taste to it. You can actually use your guinea peppers, not a problem at all. Yet again as explained it's all about you know you know adding your own little twist to it as you go along as well. So what I've done is I've actually blended 700 grams of fresh tomatoes, 175 grams of tomato puree, two large red peppers and also 30 grams of ginger, a clove of garlic and a habanero chilli. Now with the habanero chilli you don't necessarily need to use the whole chilli, you can cut it in half depending on how spicy you actually want your jollof to be. Now secondly I would actually normally use fry the tomato puree separately so once I've actually fried the onions and the chilli in the oil for a bit then I actually add the tomato puree and cook gently for about four to five minutes. This is time consuming but on this recipe I've actually omitted that because I've actually blended everything together. So it makes it easier, it makes my life easier as well. Now at this stage I'm actually not going to add any salt and the reason is I want the sauce to cook, I want all the flavours and everything to be there for us before I add the salt and I add the salt when the rice is in the sauce. Okay so here we go. Now I actually want that smoky taste so I've actually added about a teaspoonful of the smoked paprika which you can get from most shops anyway and it's going to add that little smoky taste to this jollof which is what I really do like. It's all about the smokiness and also because I'm going to actually let it burn a little bit and it's got that clay pot going on it's going to be like nice and smoky and intense. Yeah it's all about the flavour. Now to me I actually like to slow cook my sauce so it thickens and then the flavours are enhanced. At this stage I mean most people would just add the rice but I don't want that. I want to intensify all the natural flavours. I want it to be in an almost marmalady way so when I add the rice to it it's going to absorb that sweetness of every bit of the ingredients that I've actually added to this dish and this is it. You can see that's just perfect. I'm happy with this. I actually tried a jollof rice recipe where I've actually darkened the sauce and I'll tell you what that flavour was just amazing. Oh yeah so now the trick that I use actually in making the jollof rice is with the rice. I prefer to use basmati rice but I've also tried jasmine rice and it's actually quite nice. I do like that as well and so I've just got about 280 grams of basmati rice and I'm just gonna wash it till the water runs clear and then to that I'm actually just going to soak it for about 10 to 15 minutes and the reason why I'm actually doing that is to actually let the rice absorb some of the water and because I'm going to be frying the rice in the sauce for a while so I want the rice to actually just take on every flavour so this is my little trick and when you soak it as well it means that it takes a lot of the starch away so which means that it's easier to cook it cuts your cooking time in half and that's what I want you know so that's that's just perfect now and I think the water is clear enough and I'm going to be adding that to my tomato sauce now. So now that I've soaked the rice in water what I'm now going to do is actually fry the rice until the water evaporates and instead the rice actually absorbs the flavour of the sauce that's my little secret and trick to this. Now this stage you know you can add your extra herbs if you wish but I've actually added that smokiness to it so I don't want to actually spoil it but you can add some rosemary you can add thyme you can you know be adventurous you can you know you can be creative you know it's food it's what you want and it's the flavours that you want you should actually be adventurous you should treat yourself to that that's a must. You can add your salt at this stage and then stir. Now the rice actually looks perfect because it has absorbed the sauce and this will be the time now to actually add my stock. Now you can use any stock that you do prefer I have got a chicken stock on my blog which is indoodobuyforfat.blogspot.com and that would help. On this occasion I'm actually using the recipe of my blender so the tomato ginger garlic sort of blend that I actually did earlier for the jollof is what I've just rinsed and I'm actually just adding about 237 millilitres which is about a cup of water to it and I'm just going to actually mix it and I can see this is working perfectly because yet again I'm actually going to allow this rice to cook in its own steam and you know I've taken that whole time to intensify the flavours in that sauce I'm not just going to be pouring lots of water to it you know dilutes that no your hard work has to pay off so I'm going to actually scrunch up a baking paper um you know I prefer to use that than anything else and I'm going to cover the rice with this and steam this perfectly the reason why I've scrunched up so it covers every corner and I want this rice to cook in its own steam and I want to intensify my flavours so my rice has actually been cooking for about 15 minutes and I'm just going to use a fork because I don't want to break any of the rice and everything and just check on the texture so I'm actually just you know teasing it and just going through and I think yes I can see this is working well so I'm just going to actually put the baking paper back on and cover this and I'm going to cook it for a further 10 minutes and then I'll check on it again because I want to make sure that I'm turning it and it's every grain of rice is cooking perfectly so I'm actually going to place the baking paper back on and cook it for another 10 to 15 minutes and it should be perfect I really can't wait for this now you have to enjoy this world jollof day you've got to make this you've got to make it with your own twist as well and post it checking it again and look at that after 10 minutes yeah it's still being teased and I like the fact that I'll put it back on for another five to six minutes and it should be ready and I think let's see yes it rocked bingo that's the jollof now you can't say that indu dubai fafa doesn't actually help because I just did you have no excuse to actually make your own jollof rice and put it up your own little twist you know I mean the other day I actually made mine with a built-on I mean why not it's indu dubai fafa thank you thank you very much for joining me thank you for subscribing for sharing I'm watching you I do know the people that actually you know that I've got my back I do appreciate each and every one of you let's enjoy let's celebrate it we are all Africans and I'll tell you what I can't wait to actually you know explore all the African recipes and ingredients I can't wait thank you thank you very much for watching and I hope you actually also make your own jollof with a little twist and post it or thank you very much do not forget I've also got various recipes and creative recipes of course on my blog which is indudubaifafa.blogspot.com I'm also on Facebook and also on Instagram as indudubaifafa thank you on the 5th of September I've got my own cookery show that will be aired which is on Sky 235 and also on Freeview 252 don't miss it because it's exciting it's all about indudubaifafa thank you very much don't forget to try the recipe leave a comment share let the world know about indudubaifafa let the world know about African cooking thank you I think I've said a lot of thank yous now haven't I bye