There's a reason people fight for party jollof rice at events especially weddings! Everybody wan do take away, why? because home made rice is not the same with party rice. There's something. Do you know the koko? I'll show you the koko. This is easy to make and you don't need plenty senrenren to cook it. You don't even need firewood! I will warn you in advance to do your cooking with non-stick pans if not prepare to scrub your pot after cooking. Special thanks to my friend Dee who showed me the way...
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- Blend fresh pepper, tomatoes, tatashe, onions till very smooth and then boil it till it is almost dry, like tomato puree.
- Cook your beef/chicken with your desired spices and fry thereafter
- The vegetable oil used to fry the beef, pour it into your cooking pot, add chopped onions, little knorr seasoning and fry till the onion is soft.
- Add the tomato paste to the hot oil and fry on low heat, add your knorr, thyme, a bit of curry and continue stirring till the 'stew' is cooked
- When the sauce is cooked (you can tell because the oil will settle on top the tomato paste), add water plus any stock you have to the paste and mix, enough water to cook the rice. Add knorr.
- Wash the rice and our into the pot, with a wooden spatula, aka omorogun aka tuni garri mix the d rice and 'stew' and taste for salt, if it is not enough, add some more. Don't per boil the rice.
- Cover the pot, increase the heat and let it buuuurn, let it buuuurrrn, let it buuurrrrrn (in Usher's voice)
- Don't be worried if the rice is burning, that is the 'KOKO'!
- Err...don't sha let it burn too much. Wisdom is principal.
- When the rice is almost cooked, reduce the heat so that it can simmer in the awesomeness of the burnt bottom pot.
- At this point you can add garden peas if you wish...and allow it to steam.
P.S : If you tried this recipe, let me know how it goes.
SERVE AND WASH THE POT!!!