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Before you jump to Party jollof rice recipe, you may want to read this short interesting healthy tips about Deciding on Healthy Fast Food.
Almost every “get healthy” and “weight loss” article you read will tell you to skip the drive through and make all of your meals yourself. This is really very good information. Sometimes, though, the last thing you choose is to have to make an evening meal from scratch. Sometimes you just want to go to the drive through on the way home and call it a day. Why shouldn’t you be able to do this every so often and not have a bunch of guilt about slipping up on your diet program? You can do this because many of the popular joints are now advertising “healthy” menu options to keep their businesses up. Here is how you can find healthy food at the drive through.
Visit a drive through at a place that has made it a practice to supply healthier options to people. Arby’s for instance, is void of burgers. Instead, a person’s choices consist of roast beef and chicken sandwiches, wraps and big salads. Wendy’s, of course, is known for its square burgers, but the menu there has a bundle of wholesome choices like salad, potatoes and chili. Not everything is McDonalds using its deep fried chicken parts as well as other terribly unfit items.
Traditional logic tells us that one sure way to get healthy and lose weight is to by pass the drive through and to banish fast food restaurants from your thoughts. While this is usually recommended all you need to do is make a couple of good decisions and traveling to the drive through isn’t anything to worry about–when you do it in moderation. Every now and then, permitting someone else cook dinner is just what you require. If you decide on healthy things, the shame usually associated with hitting the drive through shouldn’t be so bad.
We hope you got insight from reading it, now let’s go back to party jollof rice recipe. You can cook party jollof rice using 16 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to cook Party jollof rice:
- Provide Rice
- Provide Oil
- Take Red onions
- Prepare Beef stock
- Use s
- Take Tomato puree
- Take Ataruhu(scotch bonnet)
- Provide Tattasai(red bell pepper)
- Prepare tomato
- Provide cubes Seasons
- Use Salt
- You need Wa
- Prepare Curry powder
- Provide Dried Thyme
- Prepare White pepper
- Provide Ginger
Steps to make Party jollof rice:
- Blend the tomatoes, onions, tatashe (red bell pepper) and ata rodo (scotch bonnet/habanero pepper) to a smooth paste. Heat it in a pot to reduce the volume till you see small dots (bubbles) in the pepper. It is very important to achieve this, to boil out the water content.
- Pre-boil the rice first. Remember I wrote above that the rice is combined with a fried tomato sauce. To do this, you have to pre-boil the rice to start the cooking process. To pre-boil the rice, pour the rice unwashed into a pot with a lot of water. Tip: I will explain later why unwashed. Let the rice come to a boil till you can see the creamy starch floating on top of the water and the rice has now the white colour of boiled rice. Taste the rice and make sure it is all dente
- Once the rice is al dente, pour out all the water and then proceed to wash the rice. By washing the rice at this point with cold water you are stopping the cooking process.
- As they are larger food items, you pour into a bowl filled with ice cubes but with rice, simply decant the hot water into the sink and open the tap to maximum flooding the pot with cold water to stop the cooking process so the rice retains its al denteness - While the rice is pre-cooking, fry the tomato sauce with 4 – 5 cooking spoons of oil. You need this much to fry the pepper properly. To fry the tomato sauce chop at least 1 red onion, (2 if you are making a large quantity of jollof rice)
- And fry lightly in your choice of oil. Once the onions are translucent add the reduced pepper from step Tip: If you have boiled the pepper properly, the frying process will start immediately. If not the pepper will boil instead and prolong the cooking time. Add curry powder and dried thyme in tablespoon increments, and taste every few minutes. Let your taste buds and personal preference decide if you want to add more. Be careful though you don’t want the spices to overpower
- At the beginning the oil will combine well with the pepper. You will know it has fried when the oil floats to the top and the colour has changed from golden to deep orange. Now add the tomato paste Tip: You don’t want to add the tomato paste at the beginning because it will thicken the reduced pepper and burn. Add the tomato paste – lots of it (a ratio of 60% mixed pepper – 40% tomato paste) and add beef stock.
- Tip: The stock is to help thin out the paste to reduce the chance of burning and to also provide salt and seasoning. If you add the paste straight from the can it will definitely burn. - Let the tomato paste fry with the pepper till it thickens and small bubbles form in the pepper which gives it a curdled look. Taste for salt and seasoning. If it needs more, add more. Now it is time to add the pre-cooked rice to the pot followed by more beef stock and then stir.
- Old wives tale alert – the hired party cooks say stir with a wooden spoon and not a metal spoon to prevent the rice from clumping. How true this is, I don’t know but erm, I do it. Lol. Keep adding the stock till it just slightly covers the rice. Cover the pot midway and watch the rice closely. Once it has absorbed the stock, tear the seams of a supermarket plastic bag to make it flat or use a large piece of foil paper, place on top of the rice and seal the edges where the plastic bag/foil
- Place on top of the rice and seal the edges where the plastic bag/foil touches the pot. it is important that you seal the edges so no steam escapes. Then you cover the pot properly.
- Tip: this is to enable the rice cook in its own steam, so you will not need additional stock or water which is the main reason behind soggy jollof rice which ironically also burns. This is a tip I learnt from those hired party cooks. It will burn a little for sure, and you want that anyway
- Anyway to create a smokey flavour. After a few minutes, check the rice and stir. If some bits have burnt, no problem, just try not to scrape the bottom of the pot harshly while you stir.
- Taste the rice for softness. If it is still too firm, add a little stock, and I mean a little. You may never need to top up. If you do, you will probably need to do this only once. Cover again with the plastic or foil wrap and let it cook till the rice is totally soft. Stir, again to allow the sauce to combine with all the bits of the rice.
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