Perfect Jollof Rice

Step 1/12

• pot
• wooden spoon

wash rice about twice until water runs clear. This is to get out as much starch out as possible. you don't want to have clumpy Jollof rice

Step 2/12

• wooden spoon

Transfer washed rice to pot. Add 1 ½ cups of cold water. Add 1 maggi cube, 1 bay leaf, 1 teaspoon of oil & 1 teaspoon of maggi sauce. Mix well, stir, cover and cook on medium heat for 8 minutes. This process starts to build a good taste profile for your Jollof rice

Step 3/12

• Deep Pot
• wooden spoon

Rinse par boiled rice under cold water for 2 minutes to stop cooking process and then strain. Allow rice to sit in the strainer for a further 2 minutes allowing the excess water to be drained.

Step 4/12

• 370 ml Obe-Ata Base Cooking Sauce

• whisk

Pour in ½ a cup of sunflower oil into pot. Allowoil to heat for 30 seconds then gently pour in the whole jar of Obe-Ata and mix gently with a whisk.

Step 5/12

• whisk

Add 2 tablespoons of tomato puree and mix well with a whisk thoroughly until smooth on a low heat for 2 minutes. Tip! make sure this is silky smooth.

Step 6/12

• whisk

Add 4 maggi cubes and 1 bay leaf and mix well.

Step 7/12

• 500 g American Easy Cook Rice
• 2 tbsp tomato purée
• 2 bay leaves
• 1 tsp Maggi seasoning sauce
• 5 Maggi cubes
• 300 ml water

• wooden spoon

Gently pour in the par boiled rice into the Jollof base you have now made and keep mixing this time with a wooden spoon.

Step 8/12

Give it some elbow power and keep mixing making sure every single grain of rice is coated in the Jollof base. you've got this! Well done 👌🏽. The 2 secrets of Perfect Jollof rice is 1) a tasty base 2)making sure all the grains are fully coated in the Jollof base you have made!

Step 9/12

Fill ¾ of Obe-Ata jar with cold water and rinse into rice and mix well. Obe-Ata base sauce does not have any thickening agents or emulsifiers so anytime you cook with Obe-Ata be assured that it is completely natural and you need to add water to rinse

Step 10/12

Once the rice is well and truly "Jollofed" cover pot with a piece of foil and place lid firmly over. This allows the cooking process to intensify by steaming the rice. Cook on a medium heat for 10 minutes, stir the rice then lower heat for a further 30 minutes allowing rice to soak in the rich natural flavours of Nigeria's favourite dish 🇳🇬

Step 11/12

After 20 minutes, gently lift the lid and stir your magnificent creation turning your Jollof rice from the bottom of the pot but do this extremely gently.