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Sunday 11 October 2026 01:04:36 GMT
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وضع المجهول والمقيم 🤣🤣 #الزايرة #الجوازات #CapCut
وضع المجهول والمقيم 🤣🤣 #الزايرة #الجوازات #CapCut
Smoky Nigerian Party Jollof Rice Serves 6–8 Ingredients Pepper mixture * 2 large red bell peppers * 2 red sweet pointed peppers * 5 medium ripe tomatoes * 1–2 Scotch bonnet peppers * 1 large onion * 5 garlic cloves * 1 thumb-sized piece of fresh ginger For the jollof rice * 600g long-grain parboiled rice * 150ml vegetable or sunflower oil * 1 large onion, finely chopped * 200g tomato purée * 500ml chicken or beef stock * 2 chicken stock cubes * 2 teaspoons curry powder * 2 teaspoons dried thyme * 2 teaspoons smoked paprika * 1 teaspoon white pepper * 1 teaspoon garlic powder * 1 teaspoon onion powder * 3 bay leaves * 1 tablespoon butter * Salt, to taste Method Prepare the pepper mixture 1. Roughly chop the bell peppers, sweet pointed peppers, tomatoes, Scotch bonnet, onion, garlic and ginger. 2. Blend everything until smooth. Avoid adding water unless your blender requires a small amount. 3. Pour the mixture into a saucepan and boil uncovered over medium-high heat for 20–30 minutes, stirring occasionally, until reduced and no longer watery. Set aside. Prepare the jollof base 1. Heat the oil in a large, heavy-bottomed pot over medium heat. 2. Add the chopped onion and fry for 3–4 minutes, until softened and fragrant. 3. Add the tomato purée and fry for 10–15 minutes, stirring regularly. It should become darker, slightly grainy and begin separating from the oil. This step removes the raw, sour taste. 4. Carefully add the reduced pepper mixture. Stir well, cover the pot partially and cook for 15–20 minutes. Stir frequently to prevent burning. 5. Add the stock cubes, curry powder, thyme, smoked paprika, white pepper, garlic powder, onion powder and bay leaves. 6. Continue frying the sauce for another 5–10 minutes, until it is thick, richly coloured and the oil rises to the surface. Cook the rice 1. Rinse the rice several times until the water is mostly clear, then drain thoroughly. 2. Add the rice to the jollof sauce and stir until every grain is evenly coated. 3. Pour in approximately 400ml of the stock and stir once. The liquid should sit at roughly the same level as the rice—not significantly above it. Add the remaining stock only if required. 4. Taste the liquid and adjust the salt and seasoning. It should taste slightly stronger than you want the finished rice to taste. 5. Cover the surface of the pot tightly with foil or baking paper, then place the lid on top. This traps the steam needed to cook the rice. 6. Reduce the heat to its lowest setting and cook for 25 minutes without opening the pot. 7. Open the pot, gently turn the rice from the bottom upwards and check its texture. 8. If the rice is still firm, sprinkle over 50–100ml water or stock, cover tightly again and steam for another 10–15 minutes. 9. Add the butter and gently combine. Cover and leave the rice to rest for 10 minutes before serving. For the smoky party-jollof flavour Once the rice is fully cooked, increase the heat to medium-high for approximately 2–3 minutes, without stirring. Allow a little rice to toast at the bottom of the pot, then switch off the heat and leave it covered for 10 minutes. Be careful not to leave it too long—the aim is a smoky aroma, not burnt rice. Serve with grilled or fried chicken, plantain, coleslaw, moi moi or salad. For children: Use only half a Scotch bonnet in the pepper mixture and serve extra pepper sauce separately for the adults.
Smoky Nigerian Party Jollof Rice Serves 6–8 Ingredients Pepper mixture * 2 large red bell peppers * 2 red sweet pointed peppers * 5 medium ripe tomatoes * 1–2 Scotch bonnet peppers * 1 large onion * 5 garlic cloves * 1 thumb-sized piece of fresh ginger For the jollof rice * 600g long-grain parboiled rice * 150ml vegetable or sunflower oil * 1 large onion, finely chopped * 200g tomato purée * 500ml chicken or beef stock * 2 chicken stock cubes * 2 teaspoons curry powder * 2 teaspoons dried thyme * 2 teaspoons smoked paprika * 1 teaspoon white pepper * 1 teaspoon garlic powder * 1 teaspoon onion powder * 3 bay leaves * 1 tablespoon butter * Salt, to taste Method Prepare the pepper mixture 1. Roughly chop the bell peppers, sweet pointed peppers, tomatoes, Scotch bonnet, onion, garlic and ginger. 2. Blend everything until smooth. Avoid adding water unless your blender requires a small amount. 3. Pour the mixture into a saucepan and boil uncovered over medium-high heat for 20–30 minutes, stirring occasionally, until reduced and no longer watery. Set aside. Prepare the jollof base 1. Heat the oil in a large, heavy-bottomed pot over medium heat. 2. Add the chopped onion and fry for 3–4 minutes, until softened and fragrant. 3. Add the tomato purée and fry for 10–15 minutes, stirring regularly. It should become darker, slightly grainy and begin separating from the oil. This step removes the raw, sour taste. 4. Carefully add the reduced pepper mixture. Stir well, cover the pot partially and cook for 15–20 minutes. Stir frequently to prevent burning. 5. Add the stock cubes, curry powder, thyme, smoked paprika, white pepper, garlic powder, onion powder and bay leaves. 6. Continue frying the sauce for another 5–10 minutes, until it is thick, richly coloured and the oil rises to the surface. Cook the rice 1. Rinse the rice several times until the water is mostly clear, then drain thoroughly. 2. Add the rice to the jollof sauce and stir until every grain is evenly coated. 3. Pour in approximately 400ml of the stock and stir once. The liquid should sit at roughly the same level as the rice—not significantly above it. Add the remaining stock only if required. 4. Taste the liquid and adjust the salt and seasoning. It should taste slightly stronger than you want the finished rice to taste. 5. Cover the surface of the pot tightly with foil or baking paper, then place the lid on top. This traps the steam needed to cook the rice. 6. Reduce the heat to its lowest setting and cook for 25 minutes without opening the pot. 7. Open the pot, gently turn the rice from the bottom upwards and check its texture. 8. If the rice is still firm, sprinkle over 50–100ml water or stock, cover tightly again and steam for another 10–15 minutes. 9. Add the butter and gently combine. Cover and leave the rice to rest for 10 minutes before serving. For the smoky party-jollof flavour Once the rice is fully cooked, increase the heat to medium-high for approximately 2–3 minutes, without stirring. Allow a little rice to toast at the bottom of the pot, then switch off the heat and leave it covered for 10 minutes. Be careful not to leave it too long—the aim is a smoky aroma, not burnt rice. Serve with grilled or fried chicken, plantain, coleslaw, moi moi or salad. For children: Use only half a Scotch bonnet in the pepper mixture and serve extra pepper sauce separately for the adults.
mây lang thang~.~
mây lang thang~.~
#flightreacts #viral #memes #foryou #stickers
#flightreacts #viral #memes #foryou #stickers

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