How to Prepare Speedy Nigerian Jallof Rice
Hello everybody, I hope you're having an incredible day today. Today, we're going to prepare a special dish, Step-by-Step Guide to Prepare Quick Nigerian Jallof Rice. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Nigerian Jallof Rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Nigerian Jallof Rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Nigerian Jallof Rice is 4 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Nigerian Jallof Rice estimated approx 1hr : 15minutes.
To begin with this particular recipe, we have to first prepare a few components. You can have Nigerian Jallof Rice using 19 ingredients and 6 steps. Here is how you can achieve it.
Ingredients and spices that need to be Take to make Nigerian Jallof Rice:
- 2 whole makerel fish or tilapia (about 600 g each) or other white fish, filleted, skin on
- 1 clove garlic, finely chopped
- 2.5 cmginger, finely chopped
- 2 tspvegetable stock powder or salt to season
- 3 tbspolive oil
- 2 onions
- 2 cloves garlic, or to taste
- 2.5 cmginger, peeled and grated
- 2 green chillies, or to taste
- 1 tspground cumin
- 1 tspcurry powder
- 1/4 tspfreshly grated nutmeg
- 2 tspvegetable stock powder or to taste (or use salt to taste instead)
- 1 tbsptomato paste
- 2 large tomatoes chopped finely
- 1 carrot, diced
- 1 1/2 cups long grain rice
- coriander or parsley, to garnish
- salad, to serve
Steps to make Nigerian Jallof Rice
- Toss fish fillets gently in garlic and ginger, season to taste with stock powder or salt and freshly ground pepper. Drizzle with 1 tablespoon of olive oil. Preheat oven grill to high.
- Heat remaining 2 tablespoon of olive oil in a large frypan over medium heat, add the diced onion and fry until golden and softened. Add garlic, ginger and chilli and, after 1 minute, add spices, stirring for 30 seconds. Add tomato paste, stir for another minute, then add diced tomatoes and carrots.
- Keep stirring contents in the pan every couple minutes to prevent it from catching to the pan. Cook for 20 minutes or until the rice is just tender and water has been absorbed. Add more water to make as desired if rice is still firm.
- Stir until the tomato has softened, then add stock powder or salt to taste.
Add the rice and 2½ cups (625 ml) water, making sure the contents are mixed well, and then cover the frying pan. - When the rice is cooked to your liking, serve with the fish. For a balanced diet, you can add your preferred salad as a side dish. Jollof rice is best served hot.
- Meanwhile place fish on a foil lined baking tray and place under the oven grill for a few minutes or until just cooked.
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