SteemAlive Presents: Lets Write - a 7 day writing Challenge. How to use sand rice to cook jollof rice and chicken by @mesola
Introduction
Hello friends friends I am here to start my writing challenge, though the contest will really stressed me because of time but I will try my best and complete my task, so either I will write up to seven writing or I write more than that. So you are all welcome to my blog. So many people only use long grain rice to cook jollof rice, don't believe that is the only rice that will make it beautiful and delicious. So here I will show you all how to use sand rice and make delicious jollof rice.
Sand rice is another name for local rice.
How to cook jollof rice with sand rice without stone.
Jollof Rice, is one of the classic Nigerian rice dish flavored with tomatoes, peppers, and lots of seasonings.
In all the rice cooking , I don't really like eating any other rice but I love eating jollof rice, I can eat jollof rice without getting tired, when it comes to Nigeria dish, jollof rice is my best meal.
Jollof rice is mostly cook at an occasion and some family think is very expensive to cook jollof rice. So in here I am using sand rice to cook it and that is why I have decided to share with you all.
In cooking of jollof rice there are many different ways to cook it. It is a meal made with rice, tomatoes, tomato paste, onions, Pepper, salt, and spices. Though some people use different ingredient and it will still come out nice, so this is my own way of making the rice. I make it the way the way I know, this my meal i call it Nigerian local Jollof why is because of the type of the rice that is used.
Tips on cooking sand Rice jollof
It is key to use wash sand rice so that you don’t end up with mushy rice in the end.
When you are cooking the tomato stew (sauce), you will know when it is done because the oil will be at the top. The color will change and become deep red and the taste will be bitter because the real taste of the tomatoes has been cooked out.
Make sure you reserve 1/4th of the tomato mixture so that you can add it at the end of your cooking so that it will help prevent the rice from burning. And also it will gives the rice that beautiful red color we all know and love.
- Wash and slice your green pea, carrot and white onions and keep aside
the ingredients I use are:.
| Ingredients | ingredients |
|---|---|
| 1 long tin soupy tomato and 1 medium sized tin la-mama tomatoes | 1 fresh red pepper roughly chopped |
| 3 medium sized of onion, chopped and keep aside. | Quarter litter of groundnut oil |
| 10 cups of sand wash rice | 1 sachet of Benny powder chicken flavor stock |
| 1 table spoon of salt to taste | 2 sachet curry powder |
| 2 sachet of thyme | 2 sachet of chicken glory spice |
| 1 sachet of larsor chicken spice | 4 Knorr stock cube |
| Water | carrot |
| Green peas | white onions |
how to cook your jollof rice
- Use a large size of pot, heat your oil to become hot. When the oil is heated add your sliced onions for some minutes. Then add the tin tomato paste and fry for 2-3 minutes make sure you stir it very well and allow it to cook for like 10 minutes then stir again continuously so that the tomatoes mixture will not get burn.
- After 20 minutes, lower the heat down to medium, then add your chicken stock. Mix and add your seasonings (salt, curry powder, thyme, all purpose seasoning, and the Knorr stock cube) and all the spices you wish to add Continue to boil for 5 minutes.
*Add your wash parboil sand rice to the pot. Then mix it very well with the tomato stew. At this point you need to add water so that the rice is level with the tomato mixture/chicken stock so that it will help the rice to be soft. Then cover the pot, and allow it to cook on medium to low heat for 15-30 minutes.
- When the rice has almost dried up add the remaining tomato stew, cover the pot and let it cook for another 5 minutes heat until the rice has completely dried up then add your sliced white onions, carrots and green pea. Off your gas and mix very and your local jollof rice is ready for consumsion the heat, mix thoroughly, and your Jollof Rice is ready to be eaten.
In conclusion please make sure you use your to wash the rice with plenty of water.
You are really an excellent cook @mesola. You cook like a pro. Those Ingredients used are so very rich and the way you, I and everyone loves it.
I too like eating jollof rice. Please keep like 4 cups 4 me or 3 plates am coming o
Thank you for sharing your content
I appreciate the valuable information you shared in this post.
Keep on producing high quality content in the community.
Remark
Great post.
Note
Always use your club tag
Thank you
Oh it's escape my mind, thank you very much
This dish is so appetizing. The ingredients are superb and I strongly believe it must taste delicious
This is applicable to me too. In fact, there is no quantity of jollof rice I can eat and get satisfied. But now that getting a foreign rice is too exorbitant in price, we have improvised by resorting consuming sand rice and it still gives us what is required and even more nutritious.
Thanks @mesola for sharing.
You are welcome my dear friend, it is even advisable we get use to our local rice and is even cheaper compare to foreign rice
O yes and more nutritious as it contains and retains it Natural nutrients
You know it all my love
Thanks darling for the accolade
The Jelof rice look so delicious @mesola, you were reminded to use your club tag, keep sharing quality post with us in steemalive, thank you for supporting ALL4ONE project
Thank you ma for the reminder I will do just that.
Thank you
@mesola, the sweet method you used is very nice. But what do you think? Wont fresh tomatoes be better? But there is something you said that i didnt understand. Please clarify:
That we should use what?
But i gonna try cooking with carrots, greenpeas and white onions. Its like i will cook it today
What I mean there is that you know is local rice and is full of sand, so advisable you use your hand in washing it because of the sand. 5gen for the fresh tomatoes, I like mixing my tomatoes both fresh and tin. but in this case I use tin tomato because that was what I had at home
Oh! Men, this rice looks so yummy yummy 😜😜. Though I don't like jelloff 🍚 rice that much. But the spices is mouth watering
You are missing alot, I am telling you. Present me jollof rice and rice and stew my dear I will go for jollof rice
Hello @mesola,
Your explanation was top-notch and I liked the appearance of the food.Jollof rice is among the food I like most especially when it is properly I will prepare one following the procedures you outlined.
Sometimes,jollof rice burn after cooking,what is the possible cause???
Hello dear thank you for your time in my wall, for your question, why do jollof rice get burnt?
Here is the answer. When the heat is high, and secondly during cooking must of the oil is ejected upward by vapour gas through heat to allow for the proper cooking of the grain. When you stir rice during cooking Expercially with iron sporn, you introduce the oil which was ejected back to the bottom of the pot. It will cause intense heat build up around the base of the pot leading to the burning of the rice. You know what happened when heat and oil is mixed together. This is why it's advisable after mixing all your ingredients you must not stir the rice until when it's done. Hope you gerrit
Jellof rice is really one food I don't joke with
I love it like no mans business.
Thanks for sharing this procedure @mesola.
I'll try it out next time I'm cooking.
I will really love you to try it, honestly you will love it
The end product was totally worth the reading time, even from the picture I can feel the delicious taste. Thanks for sharing.
You are welcome
Hello my dear chef, what a sweet rice you just presented in my table. 🤔🤗🤗😂😂😂..
The rice should be awarded with three spoons for quick eating before it gets cold..
I Can see the stew relaxing with so many ingredients...
🍾🍾🍷🍷
This food need wine ooo
Hahaha, abi you will assist me with the wine. How do you see it
Is of a great pleasure my dear ..... 🎉🎉🎉🎉
Let the party begin 🍾🍷🍷🍷🎉🎉🎉🎉🎉🎉🍼🍼