Does anybody have any good ones?!

Big Red Peppers x2 (tatashe to the Nigerians out there)
Tinned Tomato (or a least 300grams of tomotoes of your choice)
Scotch Bonnet x1 (atarodo to the nigerians out there) - sometimes i use 2 or 3, i like it HOT.
1.5 large onions

1.Blend all the above ingredients.
2.add oil to a medium sized pot to cover its base - (jollof works best with Sunflower or Vegetable) - heat the oil
3.Add 50grams of diced onions to the oil (this is optional, not everyone does this)
4.Add the blended mixture to the oil and try not the burn yourself, put on medium heat for 10mins.
5.Add spices - I use Thyme, Hot Curry, 4 basil leaves, mixed spices, parsley, and plenty of stock (omienro to the Niajas) either beef or chicken or veg...or a blend of all three, depends on you!
6.Wash rice in another container til only minimum starch is apparent while emersed in water.
7. Add rice to the pot and stir it in till its coated with the mixture. Lower the heat on the stove.
8. IMPORTANT- now water it as if it was a rainforest plant in arid desert, while maintaining vigilance or there is the danger of serious burning which equals wastage (u might need to mix it once or twice to prevent burning).
9. Its possible to add more spices to your taste but essentially when the rice is soft and dry then it is done.

IMPORTANT - i have always been told that GOOD JOLLOF has ALWAYS been burnt alittle at the bottem of the pot...this has always reflected in my cooking technique and i have never failed at making a DAMN GOOD jollof...infact, ive off to cook some now...wid grilled peppered chicken, plantain, salad and 2-3 supermalts - cos DATS HOW WE DO IT IN NIGERIA! lol

Other people do theirs differently ( i know my cousin actually frys the raw rice first) but I hope this helped.
ps: happy cookin.

Is no-one else postin up a recipe?...I just wanna know the diff ways to be cookin j-rice.
Im challengin anyone and everyone out there to put up a better recipe than the one ive previously posted.

Well welll well peteru...let me challenge u.

I agree with ur recipe till a certain stage. After adding the water and the rice is cooking, make sure it is partially/ three-quaters cooked, then lower the heat and add butter to steam it.

The problem is if u leave it to cook all the way it gets soggy. When u steam the rice, the rice seperates which is wat u want. So when it kinda cooked add butter and put a plastic bag over it (optional...i know some people who just use butter) and lower the heat and let it cook till its done. Then voila ur rice will be wicked :o)

u know any without tomato?

I havnt been offered any j-rice recipes without tomato,maybe someone else will know.

i think tomato is a main factor as it helps soak the rice...instead of water..plus you need to make stewing sauce with tomatoes so i can't see it bein possible (in my house)

U cant have good jollof rice without getting the bottom of the pot BURNT

amen to dat my bro lol!!!!!

To get some really good and rich jollof rice....really boil down the tomatoe tilll its RED!..the more the tomatoe is boiled the less sour it will taste...and addin brother like chicken or beeth give it a realy good taste too in my perspective!

try making jollof rice with left over well made stew and then use chicken, goat or turkey broth. It's fantastic and use fresh onions, fry it a little bit before adding the left over stew. When u bring down the pot, put some mixed vegetables and cover the pot for few minutes: that is even healthier.

I would have to say that my favourite jollof rice is with Goat meat, chunky carrots and sweetcorn.

The goat meat has to be seasoned overnight, cooked/steamed a little in a pot. Then fry the goat meat in the pot that is going to be used for the jollof rice before adding the onions, garlic, ginger etc etc to make the jollof rice. The carrots and sweetcorn can be added about 5 minutes before adding the rice to the sauce.

tomato puree is normally an ingredient added when exactly would you add this?? if you kno thanx...

This is the recipe i've learned from some Nigerians....... damn tasty.

Sunflower/Vegetable Oil
4x Maggi cubes
1tsp Salt
4x Chicken breasts
1tsp Cayenne pepper (not sure about this one)
2x Plantains
500g Easy cook rice

For the sauce:
1x Onion
1x Red pepper
1x Can of plummed tomatos
6x Scotch bonnets
1tbsp Tomato paste

the best jollof rice is with CHICKEN OR BEEF BROTH INSTEAD OF WATER!!!! and BASTIMATI RICE OR LONG GRAIN RICE.....always give it that great aroma......