Next add the rice and half of the stock mixed with half a cup of water. She is extremely good. Some if you might think, but jollofrice is very easy to make
Practice truly makes perfect. To scale up its flavour, just like Mama does with Alapa, I add a little extra palm oil, roughly about a cooking spoon (or under depending on how much rice), and stir
Gently add the parboiled rice into the puree and stock mixture and make sure the stock covers the rice, if it doesn't simply add water to ensure it does
That’s exactly what I think of this oven baked jollofrice recipe by Immaculate Bites. But with her detailed explanations, I became a pro party jollof maker – thanks Dooney
These ingredients I used to boil the rice before mixing my tin tomato stew. You can cook tin tomato stew that's as good as bukka style stew without mixing fresh tomatoes
Turn heat to medium and fry peppers Add dried shrimps, crayfish and iru and mix it in. Add parboiled rice with a little water (1/2 cup at a time) Cover pot, turn heat to low and cook until rice is soft Once rice is done, add sliced pumpkin leaves/spinach, mix and take off heat Serve immediately
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