Y'ello Everyone,
How is your saturday going? I know, I know! I promised to upload Blogs on Mondays and Friday, however, my Friday was jampacked. I had meetings and Family that needed my attention. By the time I got home, I was too lazy to make the Jollof rice so I wipped up this little thing (picture to the right) to feed everyone. (Just grilled fish stew and some fried yam) :) This morning, being Tayo's "day-off" (meaning he can watch Ethan while I cooked) I was so energetic so I decided to make Jollof rice and turkey stew.
There's that debate of Nigerian jollof vs Ghanian jollof rice. Lol I feel like there is a science behind Jollof rice that has allowed different hypothesis testings which have caused inconclusive conclusions from different African connoisseurs. Many different supposed ways of cooking it have also been proposed causing more challenges to achieve that "Party Jollof Rice" Nontheless, we can all agree that Jollof rice is a staple In many Western African homes, and we can all agree of where it originated from: Senegal. ofcourse, Jollof Rice's travel across Many west African homes as caused differences in taste and textures; thus we can conclude that it's delicious in both Ghana, Nigeria, Senegal, Gambia et all.
Sorry Guys, I was trying to sound philosophical. let's dive In.
Here are the Ingredients:
Rice: 3 Anchor Hocking 32 ounces measuring cup (perboiled)
pepper: Tomatoes (10)
Hebanaro Peppers (6)
scotch bonnets (4)
Onions (5)
Garlic (3)
pasty Ginger
Tomato Paste: De Rica (can get a regular tomato paste)
Turkey thighs and wings (3 thighs cut into 6 and 2 wings cut into 6)
Seasonings: Salt
Granulated Mushroom Bouillon
Powdered pepper
Curry and Thyme
Cooking Oil
Salted Butter
Nutmeg
Prepping Stage:
(1) Blended 6 tomatoes, 6 hebanro pepper, 4 scotch bonnets 3
onions, 2 cloves of garlic 2 teaspoonsof pasty ginger, and cup of water. (picture to the left)
(2) After blending, I boiled the sauce on medium heat for 20 mins to get the water out or Until it becomes pasty. (right picture)
(3) At this point, I have washed my chicken. I blended One Onion, 1 clove of garlic, one teaspoon of ginger, curry & thyme. poured it on it. (bottom left picture)
(4) Seasoning my Turkey, I added 2 and half tablespoons of my Granulated Mushroom Bouillon, 2 table spoons of salt. (Mind you, This can be innacurate. please spice based on how many turkeys you're making).
(5) I let it cook for 15minutes then drained out the stock.
(6) lightly fried my turkey. (You can also cook it the way I made my Chicken for my Fried rice)
(7) slized up 2 onions and 4 tomatoes.
Cooking Stage:
(1) At this point, I have my Stockpot on medium heat till it's hot. poured my cooking oil, and 1 table spoon of butter
(The butter is optional but ofcourse i like the taste).
(2) After it bleaches, I poured my slized Onions in the oil, let it cook for 2minutes then I poured my open De Rica (tomato paste). (please allow the tomato pasted to cook well before pouring anything). (bottom left picture)This part can get really nasty and painful. Please, reduce your cooker to low heat and keep mixing for 5minutes.
(3) Please pour your parboiled sauce into the Tomato paste and keep mixing for another 5minutes (I usually allow it to cook for another 10minutes sometimes.) (bottom left picture shows the sauce)
(4) I added my parboiled rice, mixed it together before adding my stock NOT ADD SEASONINGS until you've added your stock. If you're not too content with the taste after that, then add your Seasonings. I added 2 tablespoons of my Granulated Mushroom Bouillon, 2 tablespoons salt. I grated one nutmeg. mixed it up together. (bottom right picture after I poured my rice)
(5) Reduced the cooker to Low heat and mixed it all together. Jollof Rice needs to burn a bit, guys. If, ofcourse you want that party Jollof taste. So after 10minutes, The rice had risen, then I added more Turkey Stock and brought the bottom rice to the top. This is because the rice at the bottom gets more heat and cooks fast and the top does not, so you have to make sure you're turning it. Also, you have to keep tasting it to make sure The seasonings is not too much or too little. As the rice rises, it may require more seasonings.
(6) Because of the contineous Mixing, rice can burn, alot actually. So, you can preheat your oven and let it sit in the oven so it soften up. This option is really great. This means contineous mixing. With the oven method, the rice can get saggy, so please continue tasting it till you get your desired taste.
(7) After 30 Minutes of cooking, my Jollof rice was ready
Turkey Stew:
Tayo Hates anything dry lol so I had to make stew *rolls eyes*
(1) Bleached 2 tablespoons of butter, added my sliced onions and tomatoes.
(2) After 2mins, I added my sauce, mixed and poured my Turkey in.
(3) Mixed for another 2mins, tasted it before adding more 1 table spoon of seasonings.
(4) I added more diced onions.
WE ARE READY!!!!
I'll be making Egusi soup In my next blog post guys. Again, I need some suggestions on how to go about the giveaway guys.
Until Next Time, Au revoir!!
How is your saturday going? I know, I know! I promised to upload Blogs on Mondays and Friday, however, my Friday was jampacked. I had meetings and Family that needed my attention. By the time I got home, I was too lazy to make the Jollof rice so I wipped up this little thing (picture to the right) to feed everyone. (Just grilled fish stew and some fried yam) :) This morning, being Tayo's "day-off" (meaning he can watch Ethan while I cooked) I was so energetic so I decided to make Jollof rice and turkey stew.
There's that debate of Nigerian jollof vs Ghanian jollof rice. Lol I feel like there is a science behind Jollof rice that has allowed different hypothesis testings which have caused inconclusive conclusions from different African connoisseurs. Many different supposed ways of cooking it have also been proposed causing more challenges to achieve that "Party Jollof Rice" Nontheless, we can all agree that Jollof rice is a staple In many Western African homes, and we can all agree of where it originated from: Senegal. ofcourse, Jollof Rice's travel across Many west African homes as caused differences in taste and textures; thus we can conclude that it's delicious in both Ghana, Nigeria, Senegal, Gambia et all.Sorry Guys, I was trying to sound philosophical. let's dive In.
Here are the Ingredients:
Rice: 3 Anchor Hocking 32 ounces measuring cup (perboiled)
pepper: Tomatoes (10)
Hebanaro Peppers (6)
scotch bonnets (4)
Onions (5)
Garlic (3)pasty Ginger
Tomato Paste: De Rica (can get a regular tomato paste)
Turkey thighs and wings (3 thighs cut into 6 and 2 wings cut into 6)
Seasonings: Salt
Granulated Mushroom Bouillon
Powdered pepper
Curry and Thyme
Cooking Oil
Salted Butter
Nutmeg
Prepping Stage:
(1) Blended 6 tomatoes, 6 hebanro pepper, 4 scotch bonnets 3onions, 2 cloves of garlic 2 teaspoonsof pasty ginger, and cup of water. (picture to the left)
(2) After blending, I boiled the sauce on medium heat for 20 mins to get the water out or Until it becomes pasty. (right picture)
(3) At this point, I have washed my chicken. I blended One Onion, 1 clove of garlic, one teaspoon of ginger, curry & thyme. poured it on it. (bottom left picture)
(4) Seasoning my Turkey, I added 2 and half tablespoons of my Granulated Mushroom Bouillon, 2 table spoons of salt. (Mind you, This can be innacurate. please spice based on how many turkeys you're making).
(5) I let it cook for 15minutes then drained out the stock.(6) lightly fried my turkey. (You can also cook it the way I made my Chicken for my Fried rice)
(7) slized up 2 onions and 4 tomatoes.
Cooking Stage:
(1) At this point, I have my Stockpot on medium heat till it's hot. poured my cooking oil, and 1 table spoon of butter
(The butter is optional but ofcourse i like the taste).(2) After it bleaches, I poured my slized Onions in the oil, let it cook for 2minutes then I poured my open De Rica (tomato paste). (please allow the tomato pasted to cook well before pouring anything). (bottom left picture)This part can get really nasty and painful. Please, reduce your cooker to low heat and keep mixing for 5minutes.
(3) Please pour your parboiled sauce into the Tomato paste and keep mixing for another 5minutes (I usually allow it to cook for another 10minutes sometimes.) (bottom left picture shows the sauce)
(4) I added my parboiled rice, mixed it together before adding my stock NOT ADD SEASONINGS until you've added your stock. If you're not too content with the taste after that, then add your Seasonings. I added 2 tablespoons of my Granulated Mushroom Bouillon, 2 tablespoons salt. I grated one nutmeg. mixed it up together. (bottom right picture after I poured my rice)(5) Reduced the cooker to Low heat and mixed it all together. Jollof Rice needs to burn a bit, guys. If, ofcourse you want that party Jollof taste. So after 10minutes, The rice had risen, then I added more Turkey Stock and brought the bottom rice to the top. This is because the rice at the bottom gets more heat and cooks fast and the top does not, so you have to make sure you're turning it. Also, you have to keep tasting it to make sure The seasonings is not too much or too little. As the rice rises, it may require more seasonings.
(6) Because of the contineous Mixing, rice can burn, alot actually. So, you can preheat your oven and let it sit in the oven so it soften up. This option is really great. This means contineous mixing. With the oven method, the rice can get saggy, so please continue tasting it till you get your desired taste.
(7) After 30 Minutes of cooking, my Jollof rice was ready
Turkey Stew:
Tayo Hates anything dry lol so I had to make stew *rolls eyes*
(1) Bleached 2 tablespoons of butter, added my sliced onions and tomatoes.(2) After 2mins, I added my sauce, mixed and poured my Turkey in.
(3) Mixed for another 2mins, tasted it before adding more 1 table spoon of seasonings.
(4) I added more diced onions.
WE ARE READY!!!!
I'll be making Egusi soup In my next blog post guys. Again, I need some suggestions on how to go about the giveaway guys.
Until Next Time, Au revoir!!
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