Oven Cooked Jollof Rice (Oven baked Jollof Rice)
About This Recipe
Did you know that today is world Jollof day? Yes o, a day to eat Jollof rice until your heart’s content and with no guilt! This jollof rice hack had me doing cat wheels in my kitchen. I had used this recipe years ago, but I never thought to post it until recently. I like this method because of how easy it is for me to cook the rice without going back and forth to the kitchen. I just turn the oven on, place my Dutch oven in it and fiam! I am out of the kitchen and sitting with my feet up.
I like cooking my jollof rice in the oven because the rice comes out much more dryer than the stove top method. No No No do not frown at the sound of the rice being dry 🙂 It is a very good thing. The Nigerian Jollof rice is much dryer and tastes much better in my opinion. No one wants a mushy Jollof rice you know 🙂 Okay, I do not have the energy to go into the whole who wore it better with this jollof rice thing. I just know I love “Jolly rice” And did I mention the rice never burns with this method? Not one burn!
I think Jollof rice can provide world peace, just give these disgruntled countries some Jollof rice and watch them all enjoy together and you would be surprised how peaceful the coming together would be 🙂 Yes Jollof rice has the ability of changing one’s anger to smiles. I think the term jollof means a sweet medley of love and happiness 🙂 If I mention Jollof rice at my home, everyone leaps for joy! Do not mess with the jollof.
I could go into the whole Wolof from Senegal and the Ghanaian thing, but let us just stop here and eat some Jollof 🙂
Eat more jollof!
Ingredients
Instructions
- wash rice under running water until clear and drain.
- chop and smoothly blend the tomatoes, peppers and one full onion. Pour it into a sauce pan and boil to remove excess water or like I always do ; pour through a fine mesh sieve to drain off the liquid; that way there is no need to boil out the liquid.
- Pre heat oven to 350 degrees
- Put a knob of butter into a cooking pot(a Dutch oven preferably; as we are using the oven to finish off the rice); then pour in the oil. Chop the other half of the onion and add into the pot when the oil heats up. Sauté the onion until translucent; then add the curry, thyme and bay leaves. Stir fry for a about2-3 minutes to release it’s flavor; then add the tomato paste and fry until the paste looks a little dark and dry. Add in the blended tomato, pepper and onion; mix along with the garlic. Season with some bouillon, black pepper. white pepper and thoroughly fry until the mixture looks dark and the oil floats to the top (Drain off any excess oil). Remove the pot from the heat and stir in the raw rice; making sure the tomato mixture coats each grain. Pour in the meat stock, check for seasonings, cover with foil along with a tight lid and place the pot into a 350 oven.( If using a baking pan, simply pour the stewed mix into the pan along with the rice and meat stock or hot water; then put it into the oven) Increase the heat to 375 degrees and cook covered for about 20minutes. Check for doneness, if the rice still needs a little cooking cover tightly and let it cook further (do not add water as you want your rice dry. If not add ⅓ cup of water and cook for another 10minutes)
- stir in the garnishes and add the ginger and nut meg. Cover up again and leave to steam in the oven for about 10minutes before serving
Chef's Tips & Notes
To boil the blended tomato and pepper mix simply pour it into a pot and cook on medium heat until the water dries up and it becomes a thick paste
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