Party Jollof rice (Half bag)

Name: Party Jollof rice (Half bag)
Cuisine: Nigerian
Ingredients: 25 kg rice (six custard rubber); 4-8 litres litre of a very rich meat stock, depending on the quantity of meat used; 1 and half of 2200 g of tin tomatoes (largest size); 10 bulb of onions; 1 cooking spoon of curry powder; 8 pieces bay leaf; 1 and half packets of knorr chicken stock cube; 1 baking cup of maggi chicken powder; 1 bog sachet of kitchen glory stock powder; 1 big sachet sweet mama or spicity stock powder; 2 dustbin rubber of fresh tomatoes; Half custard rubber of habanero pepper; 1 dustbin rubber of very ripe shombo; 3 and half litres of vegetable oil ( some thing close to one custard rubber; 250 g butter, I prefer topper butter; 10 custard rubber of water including meat stock; to taste Little salt; Note: Add all the seasonings and taste before adding salt

Ifi Fenkus Kitchen @cook_10130687

Party jollof rice is something am always very confident when making, I can never go wrong with it.

Ifi Fenkus Kitchen @cook_10130687

Party jollof rice is something am always very confident when making, I can never go wrong with it.

Saved

Ingredients

25 kgrice (six custard rubber)
4-8 litreslitre of a very rich meat stock, depending on the quantity of meat used
1and half of 2200 g of tin tomatoes (largest size)
10bulb of onions
1cooking spoon of curry powder
8 piecesbay leaf
1and half packets of knorr chicken stock cube
1baking cup of maggi chicken powder
1bog sachet of kitchen glory stock powder
1big sachet sweet mama or spicity stock powder
2dustbin rubber of fresh tomatoes
Halfcustard rubber of habanero pepper
1dustbin rubber of very ripe shombo
3and half litres of vegetable oil ( some thing close to one custard rubber
250 gbutter, I prefer topper butter
10custard rubber of water including meat stock
to tasteLittle salt
Note: Add all the seasonings and taste before adding salt

Saved

Steps

1

Blend your tomatoes, shombo and pepper then boil to dry off the water
2

Next, heat your oil then add dieced onion and saute, at this point mix the tin tomatoes with water then fry, frying ton tomatoes first helps to reduce it's acidic taste, fry till dry then add the fresh tomatoes and fry further
3

While frying, add the bay leaf, curry powder then stock cube and stock powder and fry till dry. Note: once you add the stock cube it starts to burn so avoid add it till it's almost fried dried
4

Measure the water and meat stock and add to the pot. Note: your meat stock is part of your water, at this point taste and adjust with salt and allow to boil, then wash your rice with salt and add to the boiling pot, stir with a big wooden pot then cover to start cooking
5

Once it starts to cook, reduce the heat after sometime to reduce burning then stir at interval till cooked
6

When it's almost dried and you noticed that is not cooked, cover with a sack then place the pot lid, reduce the heat again and allow it steam for about fifteen to twenty minutes then open and stir then dish into your coolers
7

Note: to keep your food warm.for events all day, pour hot water into your cooler then cover for about thirty minutes before dishing your food into the cooler, that will help keep your food hot all day.
8

Happy cooking