Nigerian culinary strength remains an excellent and remarkable one. This is owing to fact that the most populous black nation on earth can proudly boast of many superfoods, that are making global statements across the culinary landscape.
The assorted meals, edibles, drinkables and accompaniments make Nigeria an outstanding black race. In this series, the goal is to showcase Nigerian sumptuous delicacies can be comfortably added to UNESCO’s list of intangible cultural heritage. Today we focus on Party Jollof.
This is a special rouge – coloured starchy dish and delicacy that is very common amongst Nigerians. The food is usually simmered in red tomatoes, and assorted red peppers, all mixed with vegetables, onions, ginger, garlic, salt, peppers, and seasonings.
Jollof rice is a one-pot meal that originated from the Wolof tribe in the 14th century and is a well-known West African delicacy. There are different types of jollof rice, but Party Jollof Rice is a unique Nigerian delicacy. Other types include leafy jollof rice, coconut jollof rice, mixed vegetable jollof rice, concoction jollof rice, shrimp jollof rice as well as basmati jollof rice.
Read also: Here is where jollof rice ranks among Africa’s best 10 dishes
The food can be enjoyed alone or with miomoi, fried meat or fish, cole slaw salad, or fried plantains, depending on the party one is attending. Little wonder, some years ago, Google described, “jollof rice, as a quintessential West African dish simmered in reduced tomatoes, onions, peppers and regional spices.”
Nigerian Party Jollof Rice has however gained international recognition, featuring in global culinary discussions and competitions, with diaspora communities in the UK, the US, Australia and many countries across the seven continents relishing this carbohydrate delicacy.
The beauty of this culinary narrative is the fact that party jollof rice popularity has transcended borders, with adaptations appearing in various cuisines worldwide. It is a celebration of staple, symbolising joy, togetherness, and communal dining.
Beyond embracing it for its bold flavours and rich history, Party Jollof rice is unique for its rich cultural heritage, flavour complexity, bottom pot phenomenon, one-pot cooking method, regional variations, and symbolism of celebration.
Trust Nigerian Owambe occasions like weddings, birthday parties and virtually every public occasion – without jollof rice, the occasion is usually considered a culinary boring event.
Read also: Jollof quest: Top 5 places to eat Jollof rice in Lagos
Simple facts about party jollof
• The major ingredients for this food are the tomato puree, fresh tomato and its sauce which gives the rice its redness.
• Many foodies use bay leaves to spice up the ingredients used for the preparation of this rice. The inclusion of bay leaves creates lovely aroma, flavour and excellent taste for Jollof foodies.
• The bottom of party jollof rice pot is more delicious compared to the top.
• Jollof rice is better eaten when hot, yes steaming hot.
• The most common basic ingredients for jollof rice are rice, vegetable oil, seasonings, fresh red tomatoes and tomato paste, onions, salt, and red pepper amongst others.
•The inclusion of bay leaves creates lovely aroma, flavour and excellent taste for Jollof foodies.
Recipe for 5 servings
• 4 cups of rice [washed and parboiled]
• 12 large fresh tomatoes [sliced or diced]
• 5 fresh peppers [blended]
• 2 large onions [sliced]
• 4 cooking spoons of vegetable oil
• 12 chunks of roasted or boiled chicken, meat or fish.
• 5 large cups of meat or chicken stock
• 5 cooking spoons of pureed tomatoes
• salt and seasonings to taste
• spices to taste [curry, thyme, ginger and garlic]
• 1 tablespoon ground nutmeg
• 1 tablespoon mayonnaise [optional]
• 1 small bunch of bay leaf [washed]
Method
Cooking party Jollof rice begins with using the vegetable oil or any oil of your choice to fry the sliced onions.
• Get a large pot, set on fire and pour in the oil.
• Add some of the onions, and keep the rest for garnishing.
• Add the pureed tomatoes and red peppers alongside the other seasonings.
• Add salt to taste as well as the meat stock.
• Stir and add the curry, thyme, garlic and ginger and stir well.
• Stir and add the mayonnaise, this will help the jollof rice look glossy and sticky.
• Add the parboiled rice, cover and cook until the rice is quite tender.
• Uncover and continue to gradually add the meat stock and some water in sprinkles.
• Add other ingredients and be careful how you stir- its better if you use a wooden spoon.
• This will prevent the bottom of the pot from getting burnt. But even if it gets burnt, never mind, this is the beauty of party jollof rice
• Go ahead and add the sliced tomatoes, some of the onions and any other veggies you have.
• Cover slightly and simmer the food until the water dries and the rice turns reddish in colour.
• Once it is ready, uncover the pot and scatter the cooked chicken, meat and fish.
• Stir and simmer uncovered for few minutes and serve hot.
