Recipe of Award-winning Party Jollof rice (Half bag)

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Be as particular as you can when you write down what you eat. It isnt enough to simply record "salad" on a list. The proper way to do it is always to write down all of the ingredients in the salad as well as the kind of dressing that is used. You need to include the volume of the food you take in. Cereal is just not as good an entry as one cup Honey Nut Cheerios. Remember the more you eat of something the more calories you take in so it is very important that you list quantities so you know exactly how much of everything youre eating and how many calories you need to burn.

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We hope you got insight from reading it, now lets go back to party jollof rice (half bag) recipe. You can have party jollof rice (half bag) using 18 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Party Jollof rice (Half bag):

1. Take 25 kg of rice (six custard rubber).
2. Get 4-8 litres of litre of a very rich meat stock, depending on the quantity of meat used.
3. Take 1 of and half of 2200 g of tin tomatoes (largest size).
4. Get 10 of bulb of onions.
5. Get 1 of cooking spoon of curry powder.
6. Take 8 pieces of bay leaf.
7. Prepare 1 of and half packets of knorr chicken stock cube.
8. Take 1 of baking cup of maggi chicken powder.
9. Provide 1 of bog sachet of kitchen glory stock powder.
10. Provide 1 of big sachet sweet mama or spicity stock powder.
11. Get 2 of dustbin rubber of fresh tomatoes.
12. Take Half of custard rubber of habanero pepper.
13. Prepare 1 of dustbin rubber of very ripe shombo.
14. Get 3 of and half litres of vegetable oil ( some thing close to one custard rubber.
15. You need 250 g of butter, I prefer topper butter.
16. Use 10 of custard rubber of water including meat stock.
17. Take to taste of Little salt.
18. Prepare of Note: Add all the seasonings and taste before adding salt.

Instructions to make Party Jollof rice (Half bag):

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.

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