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Perfectly Smokey Nigerian Party Jollof Rice

 

Smokey Party Jollof

Are you ready for the absolute best smokey Nigerian party Jollof recipe? Say yes, say yes. This recipe is just in time for the festive season.  If you are a Jollof devotee like myself, you know more than anything, good party Jollof is defined by the Smokey characteristics it possess. Subtle smokiness that comes from the use of firewood and local cast iron pots called koko-irin. For those who do it well, the rice is never parboiled. Why? Good Jollof is a game of time, the more time the rice spends in the sauce the more flavorful it is.

Another defining characteristic is “oneness” of the grains. Never mushy, each grain stands at complete attention without being dry. This is achieved by using just the right amount of broth (liquid) and cooking over low heat.

Fundamentals of great party Jollof is accumulation of several factors including

  • Meat stock (omi Eran) – Party Jollof is never cooked with water. Good quality homemade meat broth is required.
  • Bay leaf: This is a must. It completes the spice trio of Curry, thyme and white pepper.
  • Quality thyme: A good quality thyme lends itself well to party Jollof. Splurge on a good brand or even fresh thyme if you can find it.
  • Smoke: traditionally this is achieved because of firewood cooking. It can also be achieved stove-top through a controlled burn. It’s important to remember that the smokiness should be subtle without assaulting your palate
  • Butter: yes yes yes. Don’t ask questions, just add it.
  • Used oil: Because Jollof is often prepared alongside stewed meat, oil that has been used to fry meat is often used instead of fresh oil. This lends to the smokiness of the rice.

Now are you ready for my recipe?

Ingredients

  • 2/3 cup oil
  • small onion (chopped)
  • 4 cups rice
  • 4 cups broth (stock, omi­eran)
  • 2 cup parboiled blended stew base*
  • 3 tablespoons tomato paste
  • teaspoon each (curry, thyme, white pepper)
  • 2 bay leaves
  • salt ­ to taste
  • Seasoning cube ­ 2­-3 cubes
  • Sliced tomato and onion (to taste)
  • 2 tablespoons butter

Direction

  • Place a pot on medium heat, heat up oil
  • Add in sliced onion. Fry until slightly browned. Add in spices and bay leaf. Stir
  • Add in tomato paste. Stir fry. Cover and cook for 2­-3 mins
  • Add in pepper mixture. Stir-Fry. Cover and cook 5 mins
  • Add in stock, seasoning cube and salt. Stir. Cover and simmer for 15 mins. Taste and adjust for seasoning.
  • Stir in drained washed rice. Reduce heat to medium low (2-3 on marked cooker). Seal pot with foil then cover with lead.
  • Leave to cook for 30 mins. No need to stir or open. LET IT GO
  • Stir in butter, sliced tomatoes and onions. Increase heat to high (This is where the smokiness happen). Leave for 5-8 minutes or just until you can smell the burn. Turn off heat. Leave to rest covered for 10 minutes before serving.

*Blended stew base is the base for making traditional stew. Recipe can be found here. A nontraditional roasted version recipe can be found HERE.

 

Okro Soup with Vegetables

African Nigerian soup okra okro panla okele swallow palm oil

Okro Soup with Vegetable

There are so many incredible ways to make okro Soup. From this super delicious Otong style to this quick Yoruba asepo version. The beauty of it is how diverse you can take it depending on preference, time and budget. This mixed version with vegetables is one of my personal favorites. It’s so green and so lush yet it’s super simple to make. Serve it alone or with your favorite swallow and thank me later.

Video Recipe

Ingredients

  • 1 small onion
  • 1 large bell pepper (tatashe)
  • 2 hot pepper
  • 1 cup palm oil
  • ½ cup crayfish powder
  • Cooked Assorted meat and fish – I used a combination of Goat, beef, red prawns and panla
  • Maggi and salt – to taste
  • 6 cups chopped okro
  • 6 cups meat stock or water
  • 4 cups chopped greens (ugu, spinach, tete etc)

Direction

  • Combine onion and peppers in a blender or food processor. Process until just coarse
  • Place a large pot on medium heat. Add in palm oil. Stir in crayfish and combine with the oil.
  • Add in minced peppers/onion (from step one).
  • Add in meat stock and precooked meat. Stir. Taste and adjust for salt and maggi. Simmer covered for 10 minutes.
  • Stir in chopped okro and cook for 2 mins. Stir in chopped green and cook for another 3 minutes. Remove from heat immediately.
  • Okro vegetable soup is ready to serve. Enjoy!!!

Fried Jollof Couscous

Jollof recipe with couscous

Sometime this year, I wrote down a list of everything I could possiblely make for lunch that wasn’t rice.

Why you ask? I fell into a terrible habit of constantly making rice for work lunch in 2016 and I told myself I would be better this year. So far so good. We still do rice every other week but at least we have been able to drastically increase our variety.

This recipe is a mix of my world famous Jollof recipe and this super delicious Nigerian style couscous recipe that I have here. We served it with some suya for lunch this past week and it was incredibly delicious.

A great tip to remember with coucous is that it’s precooked and doesn’t have to be boiled. The only thing you are doing is hydrating the grains. Do not be tempted to boil it, you will only end up with soggy-mushy mess.

 

 

Ingredients

  • 3 cups couscous
  • 1 cup stew base (or a blend of 1 large tomato, 1 red bell pepper, 1 small onion and 1 hot pepper)
  • 1 tbspn tomato paste
  • 1 small onion – thinly sliced
  • 1/3 cup oil
  • 2 bay leaves
  • Teaspoon each (curry, thyme and white pepper)
  • 3 maggi cubes
  • Salt – to taste
  • 3 cups chopped vegetables of choice (mushrooms, bell pepper, asparagus, peas, carrot etc)
  • 2 tbspns butter or coconut oil

Direction

  • Place a large pot on medium heat. Heat up oil. Add in sliced onion and fry until slightly brown. Add in bay leaf, curry, thyme and white pepper. fry for a few seconds. Add in stew base and tomato paste. Cover and leave to boil for 10 minutes or until oil floats to the top

  • Season with 3 maggi cubes and salt. Add in 3 cups of water. Stir. Taste and adjust for seasoning. Cover and leave to boil for 5 minutes

  • Add in coucous. Stir. Turn off the heat and leave pot tightly covered for 10 minutes

  • Gently fluff jollof couscous with a fork

  • Add some coconut oil or butter to a large pan and heat slightly. Add in the chopped vegetables. Season with salt . Toss and leave to cook for 3 mins. Stir in fluffed jollof couscous and combine

  • Fried Jollof Coucous is ready to serve

Breakfast Overnight Oats

breakfast overnight oats

For people looking for healthy fuss-free breakfast options breakfast overnight oats is my go-to.

I typically prep on Sunday and keep in the fridge for grab & go breakfast throughout the week.

This recipe makes 10 servings and it’s about 280 calories per.
I either serve it with boiled egg or moi-moi.

 

Ingredients:

  • 5 Cup – Oats
  • 1/2 Cup – Chia Seeds
  • Chopped Mangoes & Bananas
  • 1 Cup – Plain Yogurt

 

Direction:

  1. Put all ingredients with 10 cups of water in a large bowl.
  2. Stir until all ingredients are thoroughly mixed.
  3. Store in jars for use through out the week.

 

 

 

 

breakfast overnight oats

Shrimp Curry Sauce

I love me some curry especially the decadent coconut milk kind. It’s surprising how easy and quick it is to actually make curry sauce at home. Mind you, the protein options are endless. I have made both chicken and fish curry in the past.  I chose shrimp for this recipe because it’s amazingly quick and doesn’t require much prep work.  You can whip this up in less than 20 minutes. If you live in Nigeria, please try using fresh shrimps. It’s a million times better than frozen

Shrimp curry sauce

Prep time: 

Cook time: 

Total time: 

Serves: 6

Ingredients
  • 20-25 shrimps (peeled, devined and cleaned)
  • 2 tablespoons oil
  • 1 medium onion
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric powder (more as needed)
  • 1 can (400ml) Coconut milk (Thai brand is my favorite)
  • 1-2 maggi cubes
  • Salt - to taste
Directions
  1. Place a skillet on medium high heat. Add in the oil. Stir in minced onion. Stir fry until the onion is wilted but not brown. Add in curry powder and turmeric. Stir fry for another minute.
  2. Add in coconut milk. Season with maggi and salt. Stir well.
  3. Simmer for 10 minutes.
  4. Add in shrimps. Simmer for another 2 minutes.

 

9 Comments

  1. Debbie Famurewa May 22, 2016 at 2:53 pm - Reply

    am quite surprised, are u saying that we can eat all this food and loose weight? puff puff? fried things? i want to start my weight loss program, but i dont know what kind of foods to eat, would like to see good results tho

    • Bode May 22, 2016 at 5:26 pm - Reply

      I believe not all the recipes on this site are weight loss conducive. You can visit 9jafoodie.com/loseitnigerian for weight loss specific recipes.

    • 9jafoodie
      9jafoodie May 22, 2016 at 8:47 pm - Reply

      No, I am not saying you can eat “unhealthy” and lose weight. There is a section on this blog called health and diet where you will find strictly healthy recipes. you can also check out my cookbook Lose It Nigerian

  2. Ngozi June 12, 2015 at 5:18 am - Reply

    Hi my name is Ngozi really love to know more on how to prepare a diet food table, please i really need ur help. thanks.

  3. toyosi April 7, 2015 at 7:39 am - Reply

    hi my name is toyosi i really love your blog nd am desprately inneed of a diet food table can u pls help me out

  4. laura February 13, 2015 at 8:12 pm - Reply

    hello my name is laura, i wanted to say that i really love your blog ;it’s awesome.I wanted o know if you made the vids u posted. If so could i possibly post it on my blog? and of course mention that i got it from you. i j started up a blog.It’s meant 2 be African centered, and i would rlly love 2 have a lot of info on it. thank you very for ready. have a beautiful day.

    Sincierly yours laura

  5. Madam Kofoworola December 22, 2014 at 8:37 am - Reply

    I love the ogbono and the asaro(yam porridge) it’s been so long I tasted yam. Am craving for this meal seriouslyn

  6. Chef Priscilla Umeda August 28, 2014 at 9:12 am - Reply

    loving all Nigerians involved in cooking…together let’s showcase naija foods to the world!

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