MISTAKES TO AVOID WHEN COOKING JOLLOF RICE
Do you know everyone can cook this delicious party jollof rice?
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Don’t be among the people that think they can only eat their desired jollof rice at party
Some even conclude that they can never make it as delicious as the one available in parties
I know replicating this style of jollof at home hasn’t been as friendly as you wish and it is sad because you are once again at the mercy of party caterers.
Anyway, here are some of the mistakes you have been making in trying to cook up some party jollof for yourself
- Tomato puree
In an attempt to make our jollof rice rich, we blend a lot of tomatoes to the tomato puree we use to make the rice
To make party jollof rice tomato puree, just add a few tomato balls with a lot more red bell pepper (tatashe) and scotch bonnet pepper (atarodo), depending on the quantity of rice you are making. The goal is for the red bell pepper to be more than the tomato.
This puree mixture is responsible for both the taste and colour of party jollof rice.
- Steam your jollof rice
Unlike cooking white rice where you’re permitted to add as much quantity of water you desire to boil the rice, it is quite a different case with party jollof.
Always use equal parts rice and water when making party jollof. Cover the pot properly and let the steam infuse into the rice. The more the steam is infused into the rice, the sweeter and tastier the jollof rice.
- Butter
Butter also adds some sort of flavour to party jollof. So, in place of normal cooking oil, you can use butter or simply mix both.
Not only does the butter give it additional flavour and aroma, it gives the jollof the smooth, glossy texture associated with party jollof rice.
Note : There are a lot of mistakes and I will be disclosing that to you here, just watch out for me on this space
