I’ll be sharing with you my recipe for one of my favorite sauces ever. I love sauces, especially ones that can be had with almost anything. This sauce is just that. Apart from being versatile, this sauce is highly flavorful and we have the Basil …
This Nigerian Jollof Rice Recipe is the perfect guide to making the most delicious Nigerian Jollof Rice every time. It has the most authentic flavors plus the aroma and taste are just divine. Everyone makes their Jollof Rice differently, but this is how i make mine using Sella Basmati Rice and it comes out perfect every time.
Jollof Rice is definitely a Nigerian staple, nothing says Nigerian like a good pot of Jollof. It is one of the most popular Nigerian dishes that has managed to go viral year after year because every one wants to try it and know what the hype is about, quite frankly, it deserves all the hype in the world.
This Jollof Rice recipe doesn’t require anything out of the ordinary, just the regular, traditional Jollof rice ingredients, however, it does require a lot of patience. Perfection takes time, so allow the process to take it course. This is how i make my jollof rice and it comes out perfect every time. This recipe is the definition of full proof.
This recipe is perfect timing as the weekend is approaching, Sallah too, you can make a big batch if you’re hosting or just for a nice family dinner, serve with some grilled chicken, turkey or fish with a little coleslaw or plantain on the side, I’m sure your family or guest will be grateful.
This recipe has the authentic Jollof flavor, you can add some liquid smoke if you want some more firewood taste in yours. It also requires a LOT of patience, if you don’t have the time, please don’t start this Jollof journey, if not you will end up rushing the process and not get the perfect jollof flavor and texture. I like to grate some Nutmeg in my Jollof for some added flavor.
Do try this out and let me know how it works out for you. Have a great holiday ahead.
6 Large Paprika Peppers (Tatase)
4 Small Tomatoes
4 Small Habanero or Scotch Bonnet
1 Large Onion
3 1/2 Cup Golden Sella Basmati Rice
1/2 Cup Oil
1 1/2 Cup Meat Stock
1 Med Onion (Chopped)
1 Clove Garlic
2 Bay Leaves
1 Tsp Curry Powder
1/2 Tsp Dried Thyme
2 Stock Cubes (optional, depends of salt in Meat Stock)
1 Tsp Nutmeg (freshly grated)
- First you want to blend you the tomatoes, paprika pepper, scotch bonnet and onions till smooth.
Tip: Make sure you use more Paprika pepper than tomatoes for a more rich flavor and color.
- For the sella basmati rice, i soak the rice in boiling water for 10 minutes, then sieve out the water. If you are using regular rice, you can parboil your rice at this point.
- In a pot, pour in some oil, when oil is hot, add in some chopped onion then add in minced garlic (Optional), then allow to fry for a minute, till onions is a bit soft.
- Add in tomato puree and allow it to cook down until it loses its acidity for about 10 minutes, then add in bay leaves, thyme and curry to allow it cook from start.
- Add in pepper mix and allow to cook down with the tomato puree, cover and make sure to keep an eye on it and to stir at intervals to avoid burning and so it cooks down properly. This process took about 20 minutes to reduce properly.
- Add in stock cubes and other seasoning, stir it in to allow it cook from scratch with the base.
- Add in washed rice to the tomato base (i like to fry my rice). After adding the rice, stir in the sauce until properly combined, for about a minute.
- Add in meat stock, then add enough water to cook water rice you are using, cover and let it cook. Don’t put too much water in as jollof rice requires a lot more steam than water to cook, if not you may end up with soggy rice.
- After about 10 minutes, check on the rice and stir it,it will still be a bit wet at this point, if its semi- soft, make sure not to add more water, cover with a foil, turn your heat to the lowest and allow the steam to cook the rice till its done. At this point, i add in my freshly sliced tomato and onion garnish and then grate in some nutmeg for added flavor, stir it in, before covering with foil paper, but you can skip this if you’re not a fan.
- Serve with some plantain and your favorite protein and enjoy!
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour
Servings: 6-8 People
Hello Lovelies, Grilled Fish and Plantain is a big favorite among a lot of people simply because it’s light and can be a healthy meal. This recipe is an easy way to make your Grilled Fish and Plantain that is moist and packs a lot …
Egusi Soup is a rich Nigerian Soup that is quite popular and eaten widely by a number of non-Nigerians and rightly so. It’s made from ground melon seeds, cooked in a rich pepper mix and meat broth with a handful of leafy vegetables.
Even though Egusi Ijebu is my favorite kind of Egusi, this one is a close second. I used Uziza Leaf for this soup, if you don’t already know, Uziza is my favorite leaf to cook soups with. It gives the most amazing flavor and feel to soups that I just absolutely love. That is mainly why I love this soup so much, apart from all the ‘orisirisi’ I put in it.
I used Ponmo, Shaki and Goat meat for this soup and I also added Dried Catfish because the flavor it gives is really unmatched. The combination of all of them worked together well for me, but of course, you can use whatever you have at hand.
Follow the process and check on your soup constantly and serve with your favorite swallow. Egusi soup goes with any swallow and that’s another thing I love about it. It can be served with Eba, Semo, Fufu, Pounded Yam/ Poundo Yam and so on. But as far as I’m concerned, Eba and Egusi is an undefeated combo for me. Who agrees with me?
I have different recipes for Egusi if you’d like a different vibe. I have one for Egusi Ijebu, Egusi Peppersoup and Lumpy Egusi soup. The Lumpy Egusi soup is kind of similar to this one, but I used Ugwu leaves and made the Egusi a bit chunky for that lump effect.
This recipe is a must try if you’ve never cooked Egusi Soup before and even if you have, it gives you a delicious tasting pot of soup! Enjoy!
1 1/2 Cups Melon Seeds
2 Large Onions
8 Med Paprika Peppers
6 Small Habanero
3 Tbsp Ground Crayfish
1kg Goat Meat
450g Pomo (Cow Hide)
500g Shaki (Tripe)
1/2 Cup Palm Oil
1 Med Dried Catfish
2 Tbsp Iru (Locust Beans)
2 Cloves Garlic
3/4 Cup Meat Stock
3/4 Cup Uziza Leaves (Sliced)
2 Stock cubes
Pinch Of Salt
- If your meats are not cooked yet, season and boil them to your taste and save the stock to cook your Egusi.
- If you’re using smoked catfish like i did, soak in boiling water for about 10- 15 minutes. When its soft, debone and flake it in chunks.
- Blend the peppers you will be using to make the soup. Make sure it has a consistency you like, I like mine not too smooth.
- First I blend a whole onion bulb with some water, when its smooth, i mix with my grounded melon seeds then I add some ground crayfish, mix altogether to form a paste. You can use ordinary water to mix your paste, I just like to do it with onions and some crayfish.
- In a pot, add in some palm oil, when hot, add chopped onions and then locust beans. Stir in for about 30 seconds .
- Add in blended pepper mix and ground crayfish, mix altogether, cover and allow to cook till the oil starts to float at the top of the sauce.
- Using a spoon, scoop in the melon seed paste a little at time (Make sure heat is low when doing this), cover and allow to cook for about 5 minutes.
- Add in dried fish and some meat stock and gently stir, cover and allow to cook for some minutes to allow the lumps hold.
- Add in stock cubes and stir gently till everything is properly combined.
- Add in meat, then some water, stir in properly and allow to cook for about 5 to 7 minutes.
- Add in sliced Uziza leaf, stir till its all combined, cover and allow to steam with the soup for a couple of minutes till it wilts. Then your soup is ready.
- Serve with your favorite swallow and enjoy!
Prep Time: 35 Minutes
Cook Time: 40 Minutes
Total time: 1 Hour 15 Minutes
Hi Lovelies, On the menu today is this delicious Beef Sausage Shawarma . Shawarma is a popular Nigerian snack or meal, however, it was originated by the Lebanese , but it has become a staple among Nigerians and lots of businesses have been built from …
Today, I have for you the most delicious and rich Ofada Sauce that will create the ‘littest’ party in your mouth.lol. This sauce is not one I make very often, but when I do, I make sure it is full option.
I was going through my usual phase of getting tired of rice and stew, but I also desperately wanted to eat some white rice, so I decided to to make some ofada. While preparing the sauce I realized I didn’t have an Ofada Sauce recipe on my channel, which in my opinion is a travesty! like how is that even possible? So after I had dinner and enjoyed my Ofada Sauce, I immediately scheduled for the shoot, because I couldn’t understand how I haven’t done a recipe for it before.
So here we are, this delicious Ofada Sauce recipe is here and it will give you your fix. You know that feeling when you eat Owambe Ofada, the spice, the flavor, the meat pieces with every lift of spoon, eating from the leaf, that is exactly what you get with this recipe.
People often confuse Ofada sauce with Ayamase Sauce or Obe Ata Iru, however, they are completely different even though they are similar, so don’t confuse or mix them up, they are not all the same.
I used some Goat meat, Shaki, Ponmo, Herring (Dried Shawa Fish), Kidney and some eggs, just to make it as rich as possible. You can add or substitute with what you like or what you’d prefer in you Ofada. Just make sure your pepper is roughly blended and to use bleached palm oil and Iru (Locust Beans), they give the Ofada an authentic flavor.
This recipe is one you all should get into, its easy to make and its absolutely delicious and rich. Please try it out and enjoy.
1.5 Kg Assorted Meats
5 Large Bell Peppers (Tatase or Paprika Peppers)
10 Med Habanero/Scotch Bonnet Peppers
2 Large Onions
2 Cups Bleached Palm Oil
3 Med Dried Herring Fish (Eja Shawa)
4 Hard Boiled Eggs
3 Tbsp Locust Beans
2 Tbsp Ground Crayfish
3 Stock Cubes
1/2 Tsp Salt
- Roughly blend peppers and onions in a food processor. If you use a blender in this step, make sure you sieve your pepper after blending, to take out all the water and reduce your cooking time.
- Pour bleached palm oil into a pot, when hot, add in meat pieces and allow them to fry for about 5-7 minutes, when fried, removed the meat pieces from the oil.
- Add in the roughly blended pepper into hot oil after taking out the meat, as it starts to fry, add in locust beans (iru) and herring fish (eja shawa), stir in, cover and allow to fry for about 10 minutes on high heat. Make sure to check on the sauce from time time to time to avoid burning.
- After 10 minutes, check on the sauce, stir again, then add in stock cubes, salt and ground crayfish, stir, cover and allow to cook for another 5 minutes or till the oil starts floating on top the sauce.
- Add in the meats and hard boiled eggs (if you’re using any) stir in properly and leave for another 5 minutes and your sauce is ready.
- Serve with some rice and enjoy.
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Total time: 30 Minutes
Servings: 8 People