In this video, we'll learn how to make delicious and authentic party jolof fries without the hassle of burning the rice. The key to achieving that smoky, party-style jolof fries flavor lies in the roasting and blending of the pepper mix.
Preparing the Pepper Mix
Start by gathering your ingredients: bell peppers, paprika, onion, tomatoes, Scotch bonnet pepper, and garlic. Remove the seeds from the bell peppers, then drizzle the pepper mix with oil and roast in the oven for about an hour at 365°F. If you don't have an oven, you can use a non-stick pan and roast the peppers on low heat until they become charred.
To create a rich broth for your jolof fries, combine hot chicken and goat meat in a pot. Add grated onion, garlic, and ginger, then season with curry powder, thyme, seasoning cubes, salt, and black pepper. Cover and let it steam for about 10 minutes before adding water. Allow the meat to cook until it's soft.
Blending the Pepper Mix
Once the roasted peppers are ready, transfer them to a blender and blend until smooth. This process will give your jolof fries that delicious smoky flavor that's often achieved by burning the rice.
Frying the Chicken
In a separate pot, heat up some oil and deep-fry the chicken. You can also opt to air-fry or bake the chicken. The key is to use the same oil for frying the chicken as you'll use for the jolof fries, as this will help build the flavor.
In another pot, heat up some of the chicken frying oil and sauté chopped onions for about 2 minutes until fragrant. Add tomato paste and fry for 7-10 minutes, stirring frequently, until the tanginess subsides and the paste becomes sweet.
Next, add the blended pepper mix and stir well to combine. If the mixture is too thick, add a bit of water and oil to achieve the desired consistency. Season with thyme, curry powder, white pepper, bay leaf or rosemary, and paprika.
Fry the jolof mixture for about 10 minutes, stirring occasionally to prevent burning. Once the oil starts to float to the top, it's ready.
Add the washed and drained rice to the jolof mixture and stir to combine. Pour in the reserved meat stock and cover the pot. Cook for 15 minutes on medium heat, then cover with parchment paper or foil to trap the steam and cook the rice further.
After 30 minutes, the rice should be completely cooked. Stir in sliced onions, tomatoes, and butter to add the finishing touches.
For a balanced meal, you can also add peas and carrots to the jolof fries.
Finally, don't forget to add the reserved pepper sauce at the end to revive the flavors and give your jolof fries that extra oomph.
Serve and enjoy your delicious party-style jolof fries!
Part 1/4:
How to Make Party Jolof Fries
In this video, we'll learn how to make delicious and authentic party jolof fries without the hassle of burning the rice. The key to achieving that smoky, party-style jolof fries flavor lies in the roasting and blending of the pepper mix.
Preparing the Pepper Mix
Start by gathering your ingredients: bell peppers, paprika, onion, tomatoes, Scotch bonnet pepper, and garlic. Remove the seeds from the bell peppers, then drizzle the pepper mix with oil and roast in the oven for about an hour at 365°F. If you don't have an oven, you can use a non-stick pan and roast the peppers on low heat until they become charred.
Making the Broth
Part 2/4:
To create a rich broth for your jolof fries, combine hot chicken and goat meat in a pot. Add grated onion, garlic, and ginger, then season with curry powder, thyme, seasoning cubes, salt, and black pepper. Cover and let it steam for about 10 minutes before adding water. Allow the meat to cook until it's soft.
Blending the Pepper Mix
Once the roasted peppers are ready, transfer them to a blender and blend until smooth. This process will give your jolof fries that delicious smoky flavor that's often achieved by burning the rice.
Frying the Chicken
In a separate pot, heat up some oil and deep-fry the chicken. You can also opt to air-fry or bake the chicken. The key is to use the same oil for frying the chicken as you'll use for the jolof fries, as this will help build the flavor.
Part 3/4:
Cooking the Jolof Fries
In another pot, heat up some of the chicken frying oil and sauté chopped onions for about 2 minutes until fragrant. Add tomato paste and fry for 7-10 minutes, stirring frequently, until the tanginess subsides and the paste becomes sweet.
Next, add the blended pepper mix and stir well to combine. If the mixture is too thick, add a bit of water and oil to achieve the desired consistency. Season with thyme, curry powder, white pepper, bay leaf or rosemary, and paprika.
Fry the jolof mixture for about 10 minutes, stirring occasionally to prevent burning. Once the oil starts to float to the top, it's ready.
Assembling the Jolof Fries
Part 4/4:
Add the washed and drained rice to the jolof mixture and stir to combine. Pour in the reserved meat stock and cover the pot. Cook for 15 minutes on medium heat, then cover with parchment paper or foil to trap the steam and cook the rice further.
After 30 minutes, the rice should be completely cooked. Stir in sliced onions, tomatoes, and butter to add the finishing touches.
For a balanced meal, you can also add peas and carrots to the jolof fries.
Finally, don't forget to add the reserved pepper sauce at the end to revive the flavors and give your jolof fries that extra oomph.
Serve and enjoy your delicious party-style jolof fries!