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Many people balk at the concept of cooking for large crowds of people. With pictures of enormous stockpots boiling around and getting chained into some hot stove and oven for hundreds of hours at the end, it’s no wonder that many people stay away from the idea of cooking food for large crowds with more tenacity than they prevent being last at the dinner line.
The great thing is the fact it does not have to be the frightening suggestion that all these make it out to be. When it comes to cooking for a large audience, the planning phase is the most essential. You definitely must plan your meals when feeding a large group of people. This goes far beyond the notion of spaghetti or grilled chicken as the meals you are planning. You need to learn how many portions you will need. While obviously you don’t understand how hungry people will be or who’ll eat how much when it comes to cooking for a large crowd it is a good idea to always search for a few additional mouths if some want a bit more than you can think (you may want to double portions for teen and college aged guys which are going to be dining).
You will need to understand at least a overall number of portions to prepare and adapt your recipe to be able to accommodate those needs. Some people find it much easier if they could double or triple recipes instead of scaling them to specific serving sizes. If it works best for you then by all means include this clinic when cooking for crowds. One thing you have to be conscious of is that you will need to include in order to make the meal you’re planning.
Possessing the proper ingredients and the proper quantities of ingredients is far more important in bulk recipes than is frequently necessary in smaller recipes as there is less leeway when it comes to creating the proper consistency. You should keep this in mind when making purchases for your own cooking for a big crowd event.
This might mean that rather than cooking one really huge bowl of lasagna for a triple sized audience, they’d instead cook three normal sized pans of lasagna. This accomplishes two things really and is something you might want to keep in mind despite the extra time spent at the kitchen.
First of all, if something goeswrong only one third of this meal is in shambles as opposed to the whole dinner. Secondly, you have a better chance of finding consistency issues before the baking begins if you are using measurements and cooking containers that you are familiar with and comfortable using. It’s almost always wisest to discover errors and omissions sooner rather than later when it has to do with cooking as hardly any ingredients can be properly added after the actuality.
While cooking for crowds may send some to dizzying spells together with heart disease it helps in case you take a few deep breaths, then sit down, then plan your menu, then organize your meals, create a listing of your ingredientsand cook in a manner that’s comfortable for you. If you are more comfortable making a number of dishes of family favorites then that is likely going to be the best course of action so as to satisfy your big crowd cooking requirements.
Most of all you need to remember when searching for crowds is that you may have just earned yourself a well-deserved night away afterwards. Cooking for audiences is time consuming and needs to be approached as well-intentioned (if that’s even possible) for best outcomes. There’s something which is really very satisfying about knowing you have fed a bunch and fed up well.
When you have just a few campers and are searching for some simple camp cooking, try out the simple and quick technique of tin may cooking. All you’ll need is a clean tin can – a 1 gallon size can works well. Your source of heat can be a little campfire, or when wood burning is illegal, a little buddy burner may work nicely, which may be located at sporting good stores or online. Put your meal from the tin can and easily heat the contents of your can over a flame. This technique works great for soups, beans and poultry.
A more time-consuming pub cooking technique which also produces yummy food is pit cooking. Pit cooking is great for items which may be wrapped in aluminum foil to be cooked. It’s also a wonderful camp cooking system if you are using a dutch oven or cast iron cookware. Pit cooking calms your meals by heating rocks and coals which are concealed in the floor. As the rocks cool off, their emitted heat cooks the meals. To pit cook, first dig a hole that is approximately three times larger than your own cookware. Line the pit with stones and build a fire in the middle. When the flame has burned rapidly for approximately one hour, push the hot coals and rocks into the center. Twist your wrapped food covered skillets on top of the stones and coals and put more on top. After a few hours, you will have some tasty camp food to relish.
We hope you got benefit from reading it, now let’s go back to party jollof rice recipe. You can cook party jollof rice using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to prepare Party jollof rice:
- Provide Turkey stock
- Get 10 cups rice
- You need 75 cl vegetable oil
- Provide Onions
- Take 210 g tin tomatoes
- Take Fresh tomatoes
- Provide Shonbo
- Take Fresh pepper
- Use Kitchen glory
- You need 1 spoon butter(I used topper butter)
Steps to make Party jollof rice:
- Heat your ground nut oil in your cooking pot, Add sliced onion, Add tin tomatoes, I usually fry my tin tomatoes first before adding my already boiled blended tomatoes to reduce the acidic taste of tin tomatoes ; Fry for a while, then add your fresh blended fresh tomatoes with pepper and shonbo
- Allow to fry very well, that is one of the secrets of good tasting jollof rice, Add a tea spoon of curry while frying, Add knor cubes and a small satchel of kitchen glory
- Fry very well until the oil starts floating on top - Add your water - Note: when making party jollof rice I usually measure my water to get the rice consistency of party jollof rice, So for ten cups I use a custard bucket of water. Measure your meat stock along with the water.Taste and adjust your seasoning and allow to boil
- Wash your rice very well to remove excess starch, If you don't wash well, you have to make sure of this cos starch absorbs the ingredients in rice, which is not good - Note: I didn't parboil my rice: skip parboiling when making party jollof rice, that is what gives it that unique texture, Add your washed rice and stir with a stick.Reduce your heat once it starts boiling well and stir at intervals
- Allow to cook till the water dries up, add your butter when the rice starts drying up, reduce your heat again as its drying up to allow it steam very well. - Note: if your water dries up and your rice is not well cooked, don't panic, don't add water as water will wash away the taste you have worked so hard to achieve
- Simply cover the pot with clean sack bag or foil paper, Place the cover of the pot on top of the bag or foil, make sure it covers well, the aim is to trap in the heat in the pot, Lower your heat and steam and open after some minutes, then your rice should be well cooked.Stir again and bring down
I know that some people love to add carrot and green beans when preparing jollof rice, I love mine plain (the traditional method) and sometimes with ground beef. That smokey flavour we get in Party Jollof rice is usually achieved by cooking with firewood but in the absence of that, you can either choose to cook on a stovetop or in an oven. Party jollof rice is that orange coloured rice cooked in a delicious tangy tomato sauce, this rice recipe has a distinctive aroma and it is much more delicious with the added smoky burnt flavour. Jollof rice is best served with chicken either fried or baked, however fried fish and beef can be used as well. Add the rice, mixed vegetables, and water.
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