Monday, April 23, 2018

For Africans Living in the UK: How to get that Smoky Party Jollof Rice Flavour Without Firewood

I know alot of us have been looking for a way to get that smoky saturday party scent and flavour in our Jollof rice without cooking with firewood.... Trust me i have!!! LOADS of times. I stumbled on something very unusual recently that blew both my mind and my Jollof rice away withlLoads of goodness.

The little magic is called Liquid Smoke

Adding 1-2 tablespoon of liquid smoke to your Jollof rice give you that smoky smell and taste of those jollof rice you eat when you go to african parties and resturants.

Where to buy liquid smoke:

Click here to buy it on Amazon UK.

Few Guidelines on How to cook Jollof Rice


  • 2 cups (400g) long grain parboiled rice
  • 1.2kg (2.6lbs) hard chicken (hen)
  • 5 plum tomatoes
  • 3 tatashe peppers
  • 1 Shombo
  • 2 onions
  • A medium piece of ginger
  • 1 or 2 Garlic
  • 1 cup (200g) tomato paste
  • ½ cup vegetable oil for frying the tomatoes
  • 2 Knorr cubes -  Depending on the amount of rice being made
  • 1 habanero pepper (or to taste)
  • 1 tablespoon thyme
  • 1 tablespoon of white pepper
  • 2 teaspoons black pepper
  • Salt (to taste)
  • 1 tablespoon curry powder 
  • 5 bay leaves
  • 2 tablespoons liquid smoke

Before you cook Jollof Rice

  1. Blend the sweet pepper (deseeded), tomatoes (deseeded), habanero pepper, half an onion (chopped) with ginger juice.
  2. Prepare the tomato stew. Boil the tomato puree till all the water dries up then fry with the vegetable oil and add a diluted tomato paste later and fry till all the tangy taste of tomatoes is gone. 
  3. If you will use whole chicken then wash and cut it into pieces. Cook with the thyme, Knorr cubes, half of the black pepper, 1 onion (chopped) and the bay leaves. I use a pressure cooker to reduce the cooking time of the hard chicken. When done, grill it in an oven. You may also deep-fry it. This is to give it a golden look which is more presentable especially if you have guests for dinner.
  4. Parboil the rice 

Cooking Directions

  1. Pour the chicken stock and the tomato stew into a sizeable pot and leave to boil.
  2. Add the curry powder, salt, black pepper, Maggi, liquid smoke and other condiments of your choice. S
  3. Add the drained parboiled rice, Stir. The water level should be the same level of the rice.
  4. Cover the pot with a foil and leave to cook on low to medium heat. This way the rice does not burn before the water dries up.
  5. If you parboiled the rice well, the rice should be done by the time the water is dry. Taste to confirm.
  6. Stir with a spatula and transfer the rice to a cool contain so it will stop cooking.
Serve with Grilled fish/ chicken, Fried Plantain, Moi Moi, Salad or Coleslaw.

Try out the liquid smoke and leave a comment on how it turned out

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