HOW TO PREPARE NIAJA JOLLOF RICE

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NIAJA JOLLOF has been trending in the world with many foreigners wandering how such delicacy is been prepared, the truth is that it is very easy to prepare if only you have the zeal to learn.



INGREDIENT FOR PRODUCTION
this will give you about four to 10 portion of plate.

Vegetable oil................................................ 0.220kg
Margarine..................................................... 0.040kg
Diced Onions (1cm x 1cm).......................... 0.200kg
Spicies ......................................................... 0.108kg
Tomato Puree ...............................................0.160kg
Ground Pepper .............................................0.050kg
Water ............................................................1.970kg
Rice ..............................................................1.000kg
Carrots (Diced ½cm× ½cm)..........................0.200kg
Green Peas ....................................................0.100kg
Sweet Corn ...................................................0.072kg


SPICY RICE PROCEDURE
WEIGH ALL INGREDIENTS BEFORE COMMENCING COOKING
A. Rice Washing Procedure
1. Pour measured rice into a clean bowl
2. Add enough water to completely cover the rice
3. Swirl to allow the foreign matters to float
4. Pour out the water on top of the rice
5. Repeat processes 2, 3 and 4 three times
6. Hand scoop the rice into a clean bowl, ensure that any residual foreign matter is not scooped with the rice.
COOKING PROCEDURE
WEIGH ALL INGREDIENTS BEFORE COMMENCING COOKING
1. Turn on the heat under the Cooking pot
2. Add the measured oil and margarine and allow to melt
3. Add measured onions and fry for 3 minutes
4. Add the Tomato Puree and fry for 3-5 minutes, until it completely melts
5. Add ground pepper paste and fry until water appears to have dried up
6. Add spicy rice spice mix
7. Fry for 1-2 minutes
8. Add water and stir gently, cover the pot and allow the mixture to boil for 5-10 minutes (UNTIL FOAM TOTALLY DISAPPEARS)
9. Add measured, washed rice, and stir gently from side to middle
10. Turn down the heat to low to steam
11. Steam for 20-25 minutes.
12. During steaming check the rice every 5 minutes, and only if needed sprinkle 80ml of water at a time
13. When the rice is tender and 10 minutes before completion of cooking, (at 15 minutes of steaming), add measured Carrots and stir gently into the rice
14. After 10 minutes, when the rice is cooked, add measured Peas and Corn
15. Stir gently form side to middle
16. Turn the heat off
17. Do quality checks on the rice – Appearance and Taste.
18. Remove the pot from the burner and set aside to COOL COMPLETELY before portioning
.


PLEASE NOTE
*If needed, sprinkle on the rice, 0.080KG of water at a time.
*Please limit stirring of rice to prevent the rice from going mushy, only stir at five minute intervals.
*ON NO ACCOUNT SHOULD HOT RICE BE PORTIONED AND STORED IN THE COLD ROOM.
* THE SPICES INCLUDE (SEASONING OF CHOICE, THYME, CURRY, SPICY RICE SPICE AND SALT)

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