Welcome to KegosKitchen, this blog is born out of a passion for cooking and I would be taking you on a jolly food ride.
The Jollof rice is one of the most popular dishes in West Africa especially Nigeria where I come from. Recently there has been internet meltdown with different memes on which Jollof rice is better; Nigerian or Ghanaian but I simply say tell them KegosKicthen Jollof rice is the best.
The key to the best Jollof rice is to burn your pot! Yes that’s right you must burn your pot lol.
Asun is a popular yoruba dish almost a must have at every party and popular side meal for evening relaxation. Now,I didn’t make it the traditional way using a grill, I had to improvise with an oven. My way came out perfect !!
I hope you enjoy my recipes, if you have any questions please don’t hesitate to ask.
Kego’s Kitchen : Party Jollof rice
3-4 cups of parboiled rice
8 Roman tomatoes
1 can of tomato paste
2 red bell peppers
Meat of choice 2-3 lbs
Purple and white onion
1. Season meat with your seasoning (maggi of course) of choice, cut up
one yellow onion and 2 habenero, combine all and bring to boil. Cook
and set aside. Let the chicken cook half way and take out and put in oven. (for suya chicken)
2. Blend your tomatoes, 3 habenero, bellpeper set aside
3. In a separate pot put 1-2 cooking spoon of oil. Chop up one purple
onion, and 1 can tomatoes paste. Fry until onion is translucent.
4. Add in blended tomatoe mixture. Let cook for 10 mins.
5. Add meat stock and also 2 bay leaves . Let boil for another 15
mins, taste and add maggi if needed
6. Add 2 dashes of nutmeg *( The best!!)
7. Once done lower heat add in rice, make sure it’s covered by stew.
8. Cover and cook .. Until it is drying up.
9. When you notice it’s almost done add small water into the pot
putting holes in rice.
10. Place a foil around pot, seal it, let cook another 10 mins, on low heat.
11. Once done chop up tomatoes and onions and mix in.