There are 4 Jollof Rice Tips in my opinion that one needs to consider in other to achieve the perfect Jollof rice consistency and taste. I’ll take them one at a time.
1)Type Of Rice Used:
This is crucial for getting the ideal consistency for jollof rice. Make sure you're buying long grain rice from a reputable brand, especially one that cooks quickly. If you choose a subpar brand, your Jollof rice will be mushy, and you know how I feel about wet food. The consistency and stiffness of your jollof rice will be strongly influenced by the quality of your rice.
2) The Quantity of Bell Peppers, Tomatoes And Tomato Paste:
This is yet another crucial recommendation. To get the red Jollof rice color, your pepper should be more than just raw tomatoes. The color of your Jollof rice will be lighter if you use more of tomatoes. The remaining tomatoes would have to be changed for tomato paste. The secret to the distinctive reddy color of Jollof Rice is tomato paste. You will therefore require 3 Red Bell Peppers, 2 Small Tomatoes, and 70g of tomato paste for every 3 cups of Jollof rice.
3) The Stock Used:
The production of the ideal Jollof rice requires stock. It must be extremely rich and well-seasoned, whether the stock is made of beef, chicken, or turkey. The flavor of Jollof Rice is enhanced with a well-seasoned stock.
4) Quantity Of Water/Liquid Added:
I don't recommend using parboiled rice for jollof rice, though. I think parboiling detracts too much from the frying time, which affects the final product. It's merely a personal preference for me; if you like or are comfortable using parboiled rice, by all means, keep on. I'm getting off topic, but I like to add more liquid as I go, starting with, say, 3 glasses of broth or stew for 3 cups of rice.
Before you go, have you checked other recipes. Here are a few more recipes you can try out
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Mimi 19 hrs
Nice one