Parboiled rice is preferred in a lot of recipes because it's easy to end up with mushy rice using regular rice . The trade-off, however, is the flavor of the dish isn't as intense. Once the rice is cooked there are a few finishing touches that most Nigerian cooks, caterers or chefs would do. Such as melting a few cubes of butter into the rice to enhance the moisture. This is an optional step that adds a little oomph but however, it is not necessary especially if you’re just not keen on the additional calories. Furthermore, some slices of raw tomatoes and onions can be tossed into the rice as a garnish. Also, an optional step and not everyone likes the taste of raw onions or tomatoes in a cooked meal. Serving Options

Add boiled pepper mix, curry, thyme, mixed herbs, seasoning and mix to combine. Cook further until oil floats on top of the sauce. (Keep an eye on it and stir in between to avoid burning) Recipe variations include the use of meats or seafood, different vegetables (peas, carrots, red peppers are examples) and different types of spices. Jollof rice should be well seasoned coming from different sources. When you add the rice in Step 4, trust the process - leave it to steam without fretting. Trust me, it'll be fine Cover the top of the pot with plastic wrap before putting the lid on to help keep all the steam in the pot. We have attempted a few ways to prevent this from happening, but it seems this is actually a known and loved part of jollof rice, which helps enrich a smoky flavor. The golden brown, crispy rice on the bottom has a fabulous much loved taste! Serving Suggestions

MAKING THIS RECIPE

Fresh Garlic: Most people are not fans of garlic, you either love it or hate it. As mentioned above, it simply takes the right combination of spices to create a distinct flavour that hides the cons (such as a pungent smell) and highlights its pros (such as a lush taste). The ingredients will make dinner for 6 people (or 4 hungry people!) If you’re confident you’ll like it, make twice or triple the spice mix and store it in a air-tight container in a cool place to slightly speed up your next batch. I personally use the recipe organising app Paprika (not a commission link), so always appreciate a clearly laid out recipe and have added microformats and the microdata schema too.

Simmer over a medium-low heat for around 40 minutes. Add salt and pepper to your taste. Any excess sauce can be left to cool in an airtight container in the fridge for up to three days, or freeze for future use. Jollof rice: rice perfection that’s half way between thedryness of pilafand thecreaminess of risotto. Add the tomato puree and mix well. Let it simmer about 15 minutes covered. After it's done turn off heat. Let the rice sit covered for an additional 5 minutes then uncover and fluff as needed with a fork. Jollof rice simmering COOKING CONSIDERATIONS Growing up Nigerian Maggi cubes was the go-to seasoning for most dishes. I have never witnessed a Smoky Party-Style Jollof Rice being made without Maggi cubes or something similar. Although, in my adult years I have stayed away from it and other commercial seasonings. I generally prefer using fresh self-made seasonings. However, to stay true to this recipe which is a huge part of the Nigerian culture, I have included Maggi cubes. Parboiled riceTraditionally’,Jollof rice is made with specificingredients whichdefine the perfect pot – from long-grain rice to scotch bonnet peppers and Maggi cubes for seasoning. Cook’s Tip:Be careful when handling chilies. If you find them too hot – you can de–seed and use to taste. Sometimes, I split a chili pepper in half – not sliced or blended and let its flavour diffuse through the pot. It definitely lowers the strength and adds something different to the taste. Tatashe Add the tomato paste. When adding the paste, be sure to mix everything thoroughly. You want an even distribution of the paste.