Leafy Jollof Rice
This No. 1 recipe is simply the classic Jollof Rice cooked with green vegetables. It’s just a way to spice up the Jollof Rice dish.
For the Leafy Jollof Rice in the video below, I used:
350g (0.8 lbs) long grain parboiled rice
300 mls Tomato Stew
1kg (2.2 lbs) goat meat
2 handfuls spinach
1 medium onion
2 small stock cubes
Habanero pepper (to taste)
Salt (to taste)
2 tablespoons crayfish
Notes about the ingredients
1. Other vegetables you can use: Ugu (Nigerian Pumpkin leaves), scent leaves or Green Amaranth.
2. Other meats you can use: chicken, lamb, beef. When using chicken, skip crayfish and add thyme when seasoning the chicken.
3. Habanero pepper is atarodo, atarugu or ose oyibo.
Before you cook the Leafy Jollof Rice
1. Prepare the tomato stew. Visit the Tomato Stew page for details on how to do that. It is advisable to prepare tomato stew before hand and keep in the freezer. This is so that whenever you want to cook any jollof rice related dish, it is just a matter of adding it to your cooking.
2. Parboil the rice using the method detailed in parboiling rice for cooking jollof rice. Rinse the parboiled rice with cool water and put in a sieve to drain.
3. Pound the habanero pepper.
4. Grind the crayfish.
5. Wash and cut the leafy vegetables.
6. Dice the onion.
1. Cook the goat meat with the stock cubes and half of the diced onions.
2. When done, separate the goat meat from the goat meat stock and grill the meat in the oven. You can also deep-fry them.
3. Pour the goat meat stock into a sizeable pot.
4. Add the crayfish, some of the tomato stew and some salt. Stir, cover and start cooking on medium heat.
5. When it boils, add the drained parboiled rice and stir. The water levelshould be at the same level as the rice. This is to ensure that by the time all the water dries up, the rice will be done and there will be no need to add more water. You will need to parboil the rice correctly for this to happen.
6. Cover the pot and leave to cook on low to medium heat. This way the rice does not burn before the water dries up.
7. When you can no longer see the water (but the water is not yet dry), add the remaining onions and tomato stew. Cover and continue cooking till all the water dries up.
8. If you parboiled the rice correctly, the rice should be done by the time the water is dry. Taste to confirm. If not, you will need to add more water and reduce the heat to prevent burning. Keep cooking till done.
9. When dry, add the leafy vegetables, stir very well without squashing the rice and take it off the stove immediately.
Nigeria Classic Fried Rice
I call this kind of Fried Rice a “Classic Nigerian Fried Rice” It is so easy to prepare that you can even cook it every weekend in your own home.
You can Eat the Nigerian Fried Rice with Nigerian Salad or Coleslaw, Moi Moi and you will feel like you are in paradise island. Are you ready to go on the Nigerian fried rice cooking spree? Let me quickly share the recipe with you…
3¾ cups (750g) long grain parboiled rice
Chicken (whole chicken or chicken drumsticks)
100g cow liver
1 tablespoon Nigerian curry powder (NOT Indian Curry)
½ cup green beans
Salt (to taste)
3 stock/boullion cubes
1 tablespoon thyme
Before you cook the Fried Rice
Cut the vegetables
Wash all the vegetables to be used in cooking the fried rice. Scrape and cut the carrots into tiny cubes. Cut the green beans into small pieces of about 0.7cm long. Soak these 2 vegetables separately in hot water for about 5 minutes and drain. Cut 1 bulb of onion. Set all these aside.
Prepare the liver and chicken
Cook the cow liver till done and cut into tiny pieces. To save time and energy, you can cook the liver with the chicken as I did in the video below.
Cut the whole chicken into pieces and cook with the Knorr cubes, thyme and 2 bulbs of onions (chopped). When done, grill in an oven or deepfry with vegetable oil. This gives it a golden look which is more presentable especially when you are entertaining guests. Read how to season and grill chicken for more details.
Parboil the rice using the method detailed in parboiling rice for cooking fried rice. A well parboiled rice ensures that the grains of the rice will not stick together when the rice is done. Rinse the parboiled rice with cold water and put in a sieve so all the water drains out.
Pour the chicken stock into a sieve to remove all traces of onions, thyme etc used in cooking the chicken. Pour the stock into a pot and set to boil. Once the water boils, add the parboiled rice. Also, add 1 tablespoon of plain yellow curry powder, then add salt to taste. The plain yellow curry powder is merely for colouring so should not contain chilli.
The water level should be slightly less than the level of the rice; at most it should be at the same level as the rice. This is to ensure that all the water dries up by the time the rice is cooked and that the rice is not over cooked. This is the quantity of water that will cook the rice and the grains will not stick together. Stir the contents; cover the pot and leave to cook on medium heat. This way the rice does not burn before the water dries up.
Once the water has dried up, the rice should be cooked perfectly. Perfect fried rice is one that the grains are separated from one another, resistant to the bite but not hard.
Now, transfer the rice to a casserole dish or another pot to help cool it down quickly. Again, this is essential to keep the grains from sticking to each other. If left in the original hot pot, the rice will continue to cook and eventually stick together.
At this point, it is advisable to divide the vegetables into say 4, 5 or even 6 equal parts. The rice will be fried in batches so this number depends on the quantity of rice you can comfortably fry in the pan or pot. Also, divide the cooked rice and the diced cow liver into the same number of equal parts.
Now pour a small amount of vegetable oil into a frying pan. This quantity of oil should be such that it would be absorbed by 1 part of the cooked rice and 1 part each of the vegetables. When the oil is hot, add 1 part of diced onions and stir for 10 seconds, followed by 1 part of diced cow liver, one part each of the diced vegetables, then 1 part of cooked rice.
Add more salt if necessary. More curry powder may also be added at this stage if you need to touch up on the colour. Stir till all the ingredients have mixed well and transfer to a dry pot. Repeat this for the remaining batches of the ingredients.
The fried rice is ready. Serve with fried chicken. You can add coleslaw, Moi Moi or Nigerian salad.
Nigerian Fried Rice can go bad very quickly. You can avoid this by spreading it to cool it then refrigerate immediately. Otherwise, eat it once you finish preparing it. If you want to serve it at a party, please cook it very close to the serving time, if not, it will go bad! If refrigerated, it can last for 48 hours without losing its taste.
Boiled White Coconut Rice
Boiled White Coconut Rice takes the basic Boiled White Rice to another level of taste. This recipe is special because it tastes great on its own without the need for a stew or sauce.
But you can serve it with the following stews and sauces: Coconut Curry Sauce, Mixed Vegetables Curry Sauce or Nigerian Beef and Chicken Stew.
See my Special Recipe for the Boiled White Coconut Rice below:
2 cups (400g) long grain parboiled white rice
½ cup shrimps
¼ cup green peas
Salt (to your taste)
Notes about the ingredients
You can use another type of rice to prepare this but the process of precooking the rice detailed on this page may not apply to other types of rice.
Use very mature, sweet coconut.
You can add more shrimps and green peas if you wish.
You can use tinned coconut milk to prepare this rice but I do not recommend it because tinned coconut milk is tasteless. For a rich taste, use tasty Homemade Coconut Milk.
Use the coconut to make some fresh Coconut Milk. Click here for details.
Set some water in a pot to boil. We will use it to preecook the rice.
When it boils, add the rice and cook on medium heat for about 10 minutes.
Pour it out in a sieve to drain then quickly cool it down with water.
Pour the coconut milk in a clean pot and set it on the stove to boil.
When it boils, add the precooked rice stir and make sure the coconut milk is at the same level as the rice. If not top it up with water. See the video below.
Add salt and the shrimps.
Cover the pot and start cooking on medium heat.
When the liquid is almost dry, add the green peas and continue cooking.
When all the liquid dries up, the rice should be down. That is if you precooked the rice correctly.
With all the above recipes I just shared with you, you have a varities of food on your table for this Easter season. You can choose anyone. I wish I could give more but, compiling it is time-consuming. I have taken some hours to achieve this and I hope you find it helpful.
Once cooked, don’t forget to share the result with me.
Remember, to reach me, you can reply to any of my email.
Once I get your message, I will give a response immediately.
I wish you and your family a fun filled Easter celebration!
(Your Baking Mentor)