What is the secret ingredient in jollof rice?

Tomato paste is the secret to the signature reddy Jollof Rice colour. So, for every 3 cups of Jollof rice, you'll need 3 Red Bell Peppers, 2 Small Tomatoes and 70g of tomato paste.

How do you keep jollof rice from getting soggy?

Transfer the rice to a wider pot (if possible), increase the heat to maximum and leave UNCOVERED. The water will evaporate quickly. 2. Too Much Water and Soggy: If your rice looks like it might get soggy, DON'T leave it in the pot .

Which spice is good for Jollof rice?

Cook the pureed mixture in a pot with hot cooking oil over medium-high heat. Stir together and place a lid over it, reduce heat to low, and simmer for 20 minutes. Stir in the spices and seasonings ( Paprika, thyme, nutmeg, bay leaf, and salt ), then add the rice and vegetable or meat stock and stir together.

What's the difference between Nigerian and Ghanaian Jollof rice?

Jollof rice from Nigeria is renowned for having a tasty blend of tomatoes, peppers, and different spices. Jollof rice from Ghana, on the other hand, has a distinctive flavor that frequently combines a harmony of flavors with a definite smokiness from the cooking process.

Why is my jollof rice always sticky?

Most people go past parboiling the rice and actually add almost cooked rice to the tomato base mixture for the jollof so it soaks up the water and becomes mushy and if you don't wash the starch out of the rice properly after you parboil rice/wash your rice , it becomes STICKY and that isn't Jollof but ASARO.

Why is my rice so sticky and wet?

If the rice is too sticky or gummy, it means that it is overcooked . After draining the rice, pour a light stream of cool water over the sieve or colander. Gently unstick the grains of rice with your fingers. Bake the rice in the oven for 5 minutes to remove the excess water.

Should jollof rice be wet or dry?

It takes time to get the right consistency of the fried stew for Jollof rice. After frying your stew, it should look a little dark and dry before adding your rice to the mix . Errm I cannot stress it any more than I do already. Your rice should not come out dripping with water or stew.

What makes jollof rice unique?

Tomatoes give jollof rice its unique reddish colour . Fresh tomatoes are best used to prepare large quantities of jollof rice as they are cheaper than processed purees. Along with tomatoes, scotch bonnet also contributes to the colour of the rice. But it also adds extra spice.

What is so special about jollof rice?

It is this diverse mix of spices, combined with a mastery of heat control , that gives the dish its signature taste. The tangy tomatoes, the spicy peppers, and the aromatic blend of herbs all contribute to the delectable its taste.

Why is my jollof rice tasteless?

You are not using enough tomato/pepper blend You blend 2 pieces of tomatoes, 1 chili pepper, 1 red bell pepper and half an onion and hope to make enough rice for a small wedding. Ko le werk. The key to an awesome Jollof rice experience is that each grain of rice is saturated in the delicious Jollof sauce.

What is the importance of butter in jollof rice?

While the white pepper and bay leaf give your Jollof rice a prominent flavour and taste, butter gives it a rich look and taste . Jollof rice needs steam and not liquid to cook perfectly. You'll need to trap in as much heat as you possibly can to achieve the perfect consistency.

Jollof Chicken (Sticky) Recipe

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Jollof Style Chicken

Whoot whoot! Jollof and chicken? Sign me up. The inspiration for this amazing deliciousness actually came from the very talented Tatashey, she is a Cordon Bleu trained Nigerian chef. Please do take a moment to check out her amazing work. This is our protein option for the 2015 9jafoodie Christmas menu, the testers described the taste as “Dynamite” and I honestly couldn’t agree more.

In our test kitchen we made use of chicken wings. If you are not completely sold on the wings idea feel free to use chicken drumsticks, it will just be as dynamite in this recipe. In fact, I intend to use drumsticks next time I make them at Christmas.

Important Note: If you use hard chicken (local hen), you will need to complete the parboiling stage. If you use agric chicken (the type you would find outside Nigeria) skip the parboiling step.

Now, this chicken will take a little time from start to finish. It’s not actual prep time though, it just cooking time. As you all already know, I humbly wear my crown as the queen of simple Fuss-Free Nigerian cooking, so there are no unnecessary steps in this process. Every step listed adds a layer of depth and flavor to the chicken. Don’t be discouraged by the time biko, it will be worth it.

Recipe

Sticky Jollof Chicken Wings

Prep time: 30 mins

Cook time: 30 mins

Total time: 1 hour

Serves: 7

This recipe will change the way you do chicken. I guarantee it!

Ingredients

25-30 Split chicken wings (or 15 chicken pieces)
1/3 cup vegetable oil
1-2 large onion bulbs (thinly sliced)
1 cup Nigerian stew base
3 heaped tablespoons tomato paste
4 Knorr cubes (3 if using soft chicken)
Salt – To taste
1 teaspoon curry
1 tablespoon thyme
2 bay leaves
5 tablespoons honey

Instructions

If using hard wings (chicken) – combine chicken, 2 knorr cubes, salt, pepper and handful of sliced onion in a large pot. Add enough water to just cover the wings. Simmer on medium-high heat for 30 minutes. Drain.

SKIP THIS STEP IF YOU ARE USING SOFT CHICKEN

Place a large pot on low-medium heat add in oil. stir in the sliced onions. Allow the onions to completely wilt and caramelize (this will take about 10 minutes and it’s completely worth it).
Add in bay leaf, curry, thyme, tomato paste, stew base, knorr and salt to taste. Stir. Cover and allow to simmer for 15 minutes (stir at interval to prevent burning)
Add chicken and coat thoroughly. Cover again and simmer for another 25 minutes. Stir in honey into the sauce and remove from heat.
Preaheat oven to 425F and line a tray with parchment or foil.
Arrange chicken pieces on the lined tray. Bake for 10 minute. Turn on the broiler (top heat on your oven) and bake for 5 minutes.

By 9jafoodie|December 12th, 2015|25 Comments

25 Comments

Sam AdekoyaFebruary 7, 2023 at 3:24 pm - Reply
Thank you so much! You have really helped me the past 10 years as a American married to a Nigerian. This is my husband’s favorite chicken recipe and I often make your jollof rice with this chicken as a meal for friends or family who just had a baby. We really appreciate you sharing your amazing recipes!
CrystalNovember 25, 2022 at 8:04 pm - Reply
What do you do with the leftover sauce? It smells too delicious to waste
Jacqueline HoldenNovember 8, 2018 at 4:25 am - Reply
Can you use any curry powder in this recipe
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- e__victorNovember 8, 2018 at 10:18 am - Reply
  Yes you can!
JackieOctober 19, 2017 at 10:31 am - Reply
What’s “hard” and “soft” chicken wings?
- 9jafoodieOctober 28, 2017 at 7:30 pm - Reply
  Soft – Regular chicken sold in stores. Hard – Layer hen.
Jai Nicole FoxSeptember 20, 2016 at 7:37 am - Reply
This recipe looks like it will be divine! Im planning on trying this and will be grilling some other meats. Do you think it will be ok to put these on the grill instead of in the oven? Thank you!
- 9jafoodieSeptember 24, 2016 at 7:40 pm - Reply
  absolutely
AbisiApril 29, 2016 at 11:03 pm - Reply
I made this for a multiracial gathering, i also followed the video recipe for jollof rice. It was a hit back to back! Even my vegetarian roommie came back and smelt that I cooked up a beautiful storm
Thanks!!!
- 9jafoodieApril 30, 2016 at 8:03 pm - Reply
  awww that’s awesome! thanks for the feedback.
TegaJanuary 31, 2016 at 8:00 am - Reply
Jollof chicken recipe was just on point. Thanks.
- 9jafoodieJanuary 31, 2016 at 7:37 pm - Reply
  Yeii! thanks for the feedback.
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  - WinterMarch 28, 2023 at 7:13 pm - Reply
    I’ve been cooking this recipe (as a Russian-American) for about 7 years, after learning about Jollof Rice (I cannot cook any rice dish at all unless a rice cooker is involved, so that one didn’t work out for me lol) & it’s absolutely delicious.
    I’m not nearly familiar enough with the flavors/techniques of Nigerian cooking to know what you would pair it with, but I can attest it’s fantastic with Jasmine rice & a tzatziki-style cucumber salad.
    Just wanted to let you know I’m cooking, eating, and appreciating this recipe years later :)
AyoJanuary 30, 2016 at 2:40 pm - Reply
I just found out about you this year and i must say u are really an inspiration to me
Thanks for this recipe
- 9jafoodieJanuary 31, 2016 at 7:41 pm - Reply
  You are most welcome and thanks for the kind words.
AbiJanuary 10, 2016 at 1:43 pm - Reply
Thanks for a great recipe. At what stage of the cooking do you use the oil?
- 9jafoodieJanuary 13, 2016 at 9:29 am - Reply
  Thanks!! just before you stir in onions. Thanks!!
AbbeyJanuary 10, 2016 at 11:26 am - Reply
Fantastic! Just got done with mine. Thanks!
- 9jafoodieJanuary 13, 2016 at 9:34 am - Reply
  Great!!! thanks for the feedback.
ChickenloverJanuary 1, 2016 at 3:29 am - Reply
Thanks for this recipe!! Tried it today and it was amazing!! Such a healthy alternative to fried chicken as well.
- 9jafoodieJanuary 1, 2016 at 7:07 pm - Reply
  awesome! thanks for the feedback.
AdeDecember 22, 2015 at 9:19 am - Reply
How long do you bake for if you are using soft chicken???
- 9jafoodieDecember 22, 2015 at 2:13 pm - Reply
  Follow the recipe exactly as indicate, simply skip the boiling part(step one)
napturalcheviee2014December 14, 2015 at 10:06 am - Reply
Please can I fry the chicken, as i do not have an oven to bake/broil the chicken . Thank you.
- 9jafoodieDecember 14, 2015 at 1:36 pm - Reply
  No, i wouldn’t suggest frying. Simmer the chicken in sauce for about 10 minutes longer. Then add in the honey and increase the heat to high, stir continuously for about 3 minutes. The sauce will dry out on the chicken and you will have an effect similar to the baked version.