Hey , everyone .
Welcome to my channel .
Today's video is all about mastering the art of jello rice .
If you're planning to make jello for the first time or you're looking to your jello game , then this video is for you .
I'm going to take you through the step by step process from selecting the right ingredients , my favorite cooking technique and I'll be sharing with you you loads and loads of tips on how to get your jello perfect every time , no matter your skill level , this is a cook with me video .
So let's dive in and get started .
So just a heads up .
This video is going to be a bit lengthy simply because I'm trying to make it as detailed as possible .
So you get your perfect jell of rice on the first try .
If you want to show a video on jello fries , I do have that on my channel and I'm going to add the link here .
So I'm shopping at my local heb .
The ingredients for Jollof are really simple and you can get this from any store in any part of the world you're currently in .
I'm going to get started with the vegetables , which is the closest thing to me .
So first I'm going to pick out the tomatoes .
They have a whole lot of different varieties here in the US .
Anyone would work .
But I find the other types to be very watery .
So you wanna look for Roma tomatoes , which is best for Nigerian soups and perfect for jello rice .
Selecting your tomatoes is very key .
So I'm gonna go ahead to pick out the very red ones which are the ripest right next to the tomatoes .
I found the red pepper .
If you can find the red at your local store , you can always get the yellow as a substitute .
You don't wanna take too much of this because it's very , very spicy .
Next , I'm going to get the red bell peppers just like the tomatoes .
I'm going to pick out the reddest ones .
I can find these were also priced by Pepe .
So I just looked for the biggest ones , the biggest reddest ones I could find , I think I'm done here .
So I'm going to go to the root vegetable section so I can get the onions , garlic and ginger .
Like I said earlier , everything on this list is easy to find any part of the world you're in .
But if for any reason you can find anything , please check the recipe um description .
I'm going to put lots and lots of substitution for most of the items on the list , picking up some red onion and I'm going to go find the ginger and we're going to be done with this section .
Next , I'm going to go to the other side of the store to find the rice .
There are lots of different options when you're looking for rice for Jollof .
If you want to do Basmati Jollof , this is the brand I usually use .
I've used this for this recipe and a couple of other recipes on my page .
But for this recipe , we're going to go with the classic rice .
This is the regular basmati rice you don't want to use is for jello rice .
Um Another option they have is the Jasmine .
Jasmine is perfect for Ghana Jollof but not for Nigerian Jello Frice for Nigerian Jollof .
You want to look for the one that says purple rice .
You can see the color is usually a bit different .
It's more golden .
This brand I really like .
You see , it still says long grain pub boiled rice or enriched , pub boiled rice .
This is the one I'm going to get today .
You can also use this brand .
This brand is pretty popular if you can find the other one .
So next I'm going to go to the canned food section to find the tomato paste .
So for the tomato paste , you can really use any brand .
You like some are sweeter than others .
I know some brands add sugar to theirs .
So you wanna avoid anyone that has sugar added and please do not confuse this with tomato sauce .
So there are two different things .
This is the favorite brand I like to use , which is hot .
So this is the one I'm gonna be taking today for the spices .
You can pretty much use the spice .
You're used to , to kind of make the dishes .
But if you want to keep it authentic , we typically use curry and thyme .
Those are the two main spices for jello rice and you can substitute dry thyme with fresh thyme .
If that's easier for you to find , I'm also going to grab a pack of bay leaf and I'm going to try to find salt .
Only two items left to get for the oil .
You can use any type of oil usually use at home .
I know some people only like to use olive oil or avocado oil .
Maybe for health reasons , you can use whatever oil you prefer for jello fries .
I usually use vegetable oil .
So that's what I'm going to get living here .
I found a little space for Nigerian food .
I'd never seen this before .
They had so many Nigerian ingredients .
I found a goose or crayfish .
I even saw pounded yam and I was really just so happy to find Nigerian ingredients here .
I saw Gary , I even saw stockfish .
I don't believe it .
So if you're ever in Texas and you want to shop , you should probably check out heb , this post is not sponsored by HEB .
I was just super excited to find a Nigerian ingredients at a regular grocery store in America .
I even found nokia , which I didn't think I was gonna find .
So I was really excited about that .
I'm going to go get the final item on the list , which is the meat .
Um I saw plantain as I was walking by and I couldn't help myself .
I know this is not on the list , but um Nigerian Jollof is usually eaten with plantain .
So if you find this , definitely grab some , sadly , they did not have the really ripe ones .
So I just picked out some of the yellow ones I could find .
Now that's done .
I'm going to go get the final item on the list , which is the meat for jea rice .
You can use any meat .
You like , you can use beef , turkey , goat meat depending on what you prefer for this recipe .
I'm going to be using chicken and you can use any part of the chicken .
Be fair .
I usually like to get the whole cut up chicken , which is this one and I like this one because you get like most of the part of the chicken in one package .
Now off to the checkout line to pay for these items .
I initially planned to show the exact amounts that the dish would cost , but I couldn't achieve that today because I added some extra items and I got bulk or some things like the oil .
Of course , I'm gonna use that multiple times .
The main dish would cost about 20 to $25 depending on where you're shopping from .
And that should be enough to feed about 5 to 6 people .
I'm done shopping .
I'm gonna go home now , wash my hands and get ready to start cooking back home now and I'm gonna get started on making the jello fries .
One of the main ingredients of jello fries , especially good jello fries is a really rich meat broth .
And I'm going to get my meat broth by boiling the meat first .
But before that , I'm going to give this a good rinse here .
I'm just cutting the bigger pieces so the meat can cook evenly .
You can also get meat brought or meat stock from the store .
I personally do not like the prepackaged ones , especially when you're making a Nigerian dish .
We usually make meat brought from scratch .
So I would always advise for you to make yours yourself .
And just a little reminder if you want to keep the meat completely .
I do have a Nigerian vegetarian Jollof rice recipe on my youtube channel and I'm going to add the link to this video .
Now that's done .
I'm going to prep the ingredients .
I'll be boiling the meat with , I'm going to be using a full onion part of the onion .
I will use to boil the meat and the other part I'm going to use for the main dish for the meat I also need garlic and ginger .
I have three garlic cloves .
I'm just gonna smash this with a knife and I'll cut the ginger .
I'm using about a thumb size ginger .
Transfer your meat to the pot and I'm going to season this with parts of the onion , sliced the garlic and the ginger .
I'll also season with dried thyme curry powder salt and the chicken boon cubes .
I'll give this a good mix .
I won't be adding any water at this point because I want the chicken to simmer in its juices and there was a little bit of water left from washing the meat .
So I'll cover this , allow to simmer on low heat for about 10 minutes .
Check on the chicken from time to time .
So it doesn't burn after about 10 minutes .
I'll add a little bit of water and I'll allow this cooked for an additional 10 minutes until the chicken is about 80% cooked while that's cooking .
I'll go ahead and sanitize my kitchen sink before prepping the vegetables to avoid any cross contamination .
Next , I'll start prepping the stew base for this .
I'm going to be using two large bell peppers .
If your bell peppers aren't as large , you can make it three or even four .
I'm going to be using some tomatoes and one habanero pepper .
I find that the American habanero pepper is very spicy in comparison to Nigerian tara .
So I only use one of this .
If you have a very low spice tolerance .
I would advise you to use half or even a quarter .
And if you're using the tata or red bell pepper , please don't forget to take out the seeds and the stems on the inside to avoid a bitter taste .
I'm going to go ahead and transfer this to the blender .
I always add my tomato fest when blending because it has the most water quantity so I can blend this easily with liu or no water added .
Our blend is until completely smooth .
I'll check on the chicken by now .
It should be ready .
I'll turn this off and I'm going to separate the chicken from the chicken broth .
The chicken is not fully cooked .
I only cooked it to about 80% because we're still gonna fry this and I don't want the chicken to be tough or overcooked .
Next , I'm going to filter the chicken broth just to remove the big chunks of ginger and any bone from the chicken that may have fallen off while cooking .
Please make sure you don't skip this step .
Especially if you use goat meat or turkey meat .
Those can have really hard bones and can be very unpleasant and even dangerous when eating next , I'll transfer the blended peppers and tomatoes to the pot and I'm going to let this reduce for about 40 minutes after transferring your pepper mix to the pot , do not stir or mix , stirring the mixture at any point .
Is most likely gonna make it start to splash , which can be very messy and be sure to check on it from time to time to make sure it doesn't burn .
The goal is to reduce the water quantity as much as we can while that's cooking .
I'm going to go ahead and fry the chicken until it's golden brown .
Now , if you want to ditch the extra calories from frying , you can opt for the f fryer , your grill or even an oven for the air fryer .
I usually just put it in a medium setting and air fry until it's golden brown for the oven .
I usually use the low broil setting to get it brown and crispy and the same thing applies for the grill because we're keeping things simple and original .
I'm going to be frying this the traditional way , which is with vegetable oil .
Another reason I like to fry is that the fried chicken gives the oil a really nice flavor .
And I'm going to be using parts of the oil to make the jello frice .
After frying the first batch , wait for about 1 to 2 minutes for the oil to get back to the right temperature before frying the second batch .
This really helps prevent the chicken from being too oily .
Now , keep the chicken in a very secured location and don't forget to reward yourself with a piece of chicken for doing all this work .
Moving on .
I'm going to go ahead and wash the rice .
I'm using the entire pack , which is 32 oz , which I believe is exactly four cups .
This should be enough to feed about 4 to 6 people .
But of course , you're welcome to double or even triple this recipe .
I'll wash the rice until the water runs clear or almost clear .
You can use hot water to wash your rice .
But if you're using hot water , make sure the last wash is with cold water .
So the rice doesn't start cooking .
And a lot of people really seem to like this rice washing bowl on Instagram .
So I'm going to go ahead and link it in the description box .
I repeated this process six or seven times .
I think I lost count somewhere .
So now I'm just gonna drain it and I'll leave it here while I get started on the cooking , checking on the pepper blend .
All the water is almost out .
It doesn't have to be completely dry .
I'm just going to take this off and set it aside .
Now we have all the components for the Jell off , prepped and ready to go .
Let's make it .
I'm going to use parts of the oil I used in frying the meat .
This is about a quarter cup .
You can use less .
I'll add the leftover chopped onion and I'm going to fry this for a about 2 to 3 minutes .
Next , I'll add the tomato paste .
I'm using one can of tomato paste and I am going to fry this for 7 to 8 minutes .
It's very important to fry your tomato paste really well to get rid of the raw taste .
And also to give your dish that depth of the tomato paste can burn really fast .
So make sure you pay attention to it and you're stirring it from time to time .
So it doesn't burn after about seven minutes .
This is what it looks like .
This is what we're aiming for .
So now I'm going to add the tomato sauce .
I'll go ahead and season this with salt , chicken , seasoning cube or chicken bullion cubes , some dry thyme curry powder and bay leaf .
I never use more than two bay leaves for four cups of rice as I find it to be sometimes overpowering .
I'll give this a mix and just fry for about 1 to 2 minutes .
No need to fry this for too long .
Since the tomato pepper mix already cooked really well .
While it was reducing next , I'll go in with the meat broth and I'll add the water .
I'll give this a proper mix and make sure you scrap the sides and the bottom thoroughly .
And finally , I'll add the washed rice .
After adding the rice , I'll give it one final mix .
And as you can see , the water is just slightly above the rice , which is perfect .
I'll cover this and allow to cook on medium stroke , high heat for about 30 to 35 minutes .
If you notice that before the 35 minutes , the rice is burning , that's perfectly fine .
Jello rice is supposed to burn .
That is what gives it its signature smoky flavor .
After about 35 minutes , the rice should be fully cooked .
I'll mix this up .
You'll notice at first it may be a bit clumpy .
That is perfectly normal .
The more you make , the more you let out the steam and in no time it's going to start to separate one important tip .
I forgot to add is that when you're making original Nigerian Party Jollof , you want to avoid using a non stick pot .
And the reason for this is if you want that signature smoky Jollof rice flavor , it's very hard to achieve this using a non stick pot .
So you want to opt instead for a regular cast iron pot , which is what I'm using right now or a stainless steel pot or a traditional or local iron pot .
I'll add the link to some good jello frice pots .
If you're interested , you can check the link out in the description box .
If at this point , you notice your jello rice is still sticky or very mushy .
It may be because you added a liter , too much water .
Sometimes it can also be as a result of the type of rice you used .
Aside from the one we picked up in store , I'll provide you with some good recommendations of great rice brands that will give you a really nice jello .
So be sure to check that out in the description box .
I'm going to go ahead and serve the rice .
It smells amazing and it looks amazing .
It tastes absolutely delicious .
I have no doubt in my mind that yours will come out this perfect when you use this recipe .
I really hope you enjoyed watching this video .
If you found any parts of it .
Helpful , please let me know by leaving me a tomato emoji in the comments section .
If you have any additional questions about this recipe , please feel free to leave me a comment or send me ad m on my Instagram .
My Instagram name is Kiki foodies .
I'm going to enjoy this the original way which is with fried plantains and chicken .
Thanks for watching .
Please subscribe to my youtube channel if you haven't done so already and if you have thank you so much for subscribing and I'll see you in the next one .