Today, we treated ourselves to tasty Nigerian jellof. For years there’s been a debate on which jellof is better, Nigerian and others, I’m here to show you ours.
We start with the ingredients to prepare it with.
Here the tomatoes have been washed, sliced up in pieces, same for the onions. My brother bought fresh mixed spice seeds from the market so we’ve washed and ground them with some fresh peppers. We’ve also parboiled the white rice and it’s ready to cook. Here goes the next phase!
The first thing to add after the oil heats up is our onions, fry for a bit and then we go in with the tomatoes. While it boils, freshly cut big pieces of curry leaves are added, salt and seasoning cubes are also put and then the sauce is allowed to boil for a few minutes. Once this boils to satisfaction, we scoop out a bowl full of sauce out of the pot, I’ll tell you what to do with it as we go.
The already parboiled rice is poured into the remaining tomatoe sauce. The one scooped out is also poured on top and mixed together.
Once this is done a little water is added , everything is stirred and allowed to boil till there’s no water left!!
Here’s what the final meal looks like. Come have some!
Curated by : @walictd