Cook Nigerian Jollof Rice Without Seasoning | Discover How to Make Healthy Nigerian Jollof

We have had a lot of people ask us if it is possible to cook Nigerian jollof rice without adding seasoning cube. And the answer that we always give is a resounding YES.

Jollof rice is one of Nigeria’s most beloved dishes, typically enjoyed at parties and gatherings across the country. While most recipes call for seasoning cubes or powders, you can achieve a delicious, wholesome flavor by using only fresh, natural ingredients.

This article will guide you step-by-step in preparing a rich and aromatic Nigerian Jollof rice, without any artificial seasonings, that can easily hold its own at any table.

The most important is that this Nigerian jollof rice recipe meets the standard of both party and home-made food in a very healthy way.

Ingredients Without Seasoning Cube for Nigerian Jollof Rice:

Preparation Time:

• Total Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 75 minutes
• Servings: 4-6 people

Step-by-Step Instructions on how to cook Nigerian Jollof Rice Without Seasoning Cube:

1 cup (popularly known as Derica cup) of long-grain parboiled rice	8 medium-sized fresh tomatoes
3 large Onion (it provides sweet taste)	4 large red bell peppers (tatashe)
4 Scotch bonnet peppers (ata rodo, optional for heat)	5 large fresh cayenne pepper (Shombo)
3 cloves of garlic	Protein of choice (Chicken, Beef, Turkey, Fish, Goat Meat, etc) you can mix and match as you wish
4 pieces of fresh scent leaf	1 piece of Utazi leaf
1-inch piece of fresh ginger	Half cup of crayfish
3 pieces of African Nutmeg (Ehuru)	Locust beans
1/4 cup of palm oil or vegetable oil (choose based on preference)	4 regular cups of water
1 wrap of fresh spinach or ugu (pumpkin leaves) for sides or toppings	Salt to taste

Step 1: Parboiling the Rice (15 minutes)

Before combining the rice with the flavorful tomato base, it’s important to parboil it to achieve the perfect texture.

1. Rinse the Rice: Place 1 cup of long-grain parboiled rice in a large bowl, and rinse under cool running water to remove excess starch. Repeat until the water runs clear.
2. Parboil: Bring 4 cups of water to a rolling boil in a medium pot. Add the rinsed rice and allow it to boil for 10 minutes, stirring occasionally to prevent sticking.
3. Drain: After 10 minutes, remove the rice from heat, drain the water, and set the rice aside.

Step 2: Preparing the Fresh Tomato Base (10 minutes)

The heart of any Jollof rice dish is the tomato base, which gives it its iconic flavor and color.

1. Blend the Tomatoes and Peppers: In a blender, combine 8 medium-sized tomatoes, 4 red bell peppers (tatashe), 4 Scotch bonnet peppers (ata rodo, optional), 2 of the large onion (remember we have 3 in total), 3 cloves of garlic, 5 large fresh shombo and 1-inch ginger (if using). Blend until smooth. The ginger adds an earthy depth, but it’s optional for some but mandatory for me.
2. Set Aside: Once the mixture is smooth, set the blended paste aside.

Step 3: Preparation of the Stock Base

It’s time to bring out your mortar and piston (a native cooking utensils). Pound the following ingredients until it all become smooth (see the embedded image):

1. Ehuru
2. Uziza seed
3. Grayfish
4. Scent leaf
5. Utazi leaf
6. Locust beans
7. Remaining half of the large onion

Step 4: Prepare your Protein

Carefully wash and rinse your protein of choice, pour all the pounded Stock base into a pot (do not add water). Add the already washed protein. Put on very low heat and carefully stir every 5 to 10 minutes. This slow cook method will allow the water from the protein to gradually extract.

It should take about 15 to 20 minutes for this to be ready. Remove the protein from the pot and put in a grater to gradually drain and dry a bit. Then bake the protein for about 15 minutes.

Step 6: Cooking the Tomato Sauce (30 minutes)

The key to a rich, flavorful Jollof is cooking the tomato sauce long enough to get rid of the raw taste and develop a depth of flavor.

1. Heat the Oil – 2 mins: In a large, heavy-bottomed pot, heat 1/4 cup of palm oil or vegetable oil over medium heat. Both oils work well, but palm oil adds a traditional richness. It is not healthy to overheat your oil as doing so will convert the oil into dangerous cholesterol. This is part of the therapeutic healthy lifestyle that we at 7 Diet Plan vigorously promote.
2. Fry the Onions: of the remaining large onion, Dice half of it and add it to the pot. Sauté until soft and translucent, about 3 minutes.
3. Add the Tomato Paste: Pour the blended tomato mixture into the pot with the onions. Do not Stir just yet (this will ensure that it does not stick to the pot), cover partially, and let it simmer over medium heat for 20-25 minutes, stirring after the first 10 minutes (add the stock base) and then occasionally. The sauce will thicken and darken as the water evaporates. You’ll know it’s ready when the oil begins to separate from the tomato mixture.
4. Pour the stock base: The stock base should be added to the tomato as mentioned above.
5. Add Salt: Once the sauce is cooked, add salt to taste – be mindful that too much salt aka sodium is a major cause of High blood pressure. This is the only seasoning needed to bring out the natural flavors of the tomatoes, peppers, garlic, and ginger.

Step 7: Cooking the Rice (25-30 minutes)

Now that the sauce is ready, it’s time to combine it with the parboiled rice and let the flavors meld.

1. Add the Parboiled Rice: Pour the drained, parboiled rice into the pot of tomato sauce. Stir to combine, ensuring the rice is well-coated in the sauce.
2. Add Water and Simmer: Add 2 cups of water to the pot, just enough to allow the rice to cook through without becoming soggy. Stir once, then cover the pot with a tight-fitting lid, reducing the heat to low.
3. Cook the Rice: Allow the rice to simmer on low heat for 20-25 minutes. Avoid opening the pot too often, as the steam inside helps to cook the rice evenly.
4. Stir Occasionally: Check the rice occasionally to ensure it doesn’t burn at the bottom. If necessary, add small amounts of water (about 1/4 cup) until the rice is fully cooked and fluffy.

Step 8: Adding Fresh Vegetables – optional for some but mandatory for us at 7 diet plan (5 minutes)

Incorporating fresh vegetables towards the end of the cooking process adds a nutritious touch and a burst of color.

1. Prepare the Vegetables: While the rice is simmering, wash and chop 1 cup of fresh spinach or ugu (pumpkin leaves). These greens add a subtle flavor and provide a nutritional boost.
2. Stir in the Vegetables: Once the rice is fully cooked, gently fold in the chopped spinach or ugu. Cover the pot and let the residual heat wilt the vegetables for 3-5 minutes.

Step 9: Serving and Enjoying

Your naturally flavored Jollof rice is now ready to serve! The absence of artificial seasonings allows the vibrant taste of the fresh ingredients to shine through, creating a delicious and wholesome meal that celebrates the beauty of simplicity.

Tips for Enhancing Flavor:

• Use fresh, ripe tomatoes: The freshness of the tomatoes will greatly impact the flavor of the Jollof rice. Overripe tomatoes tend to be sweeter and more flavorful.
• Slow cook the tomato sauce: Taking the time to cook down the tomato sauce is essential. It concentrates on the flavors, ensuring that every bite of rice is rich and aromatic.
• Add roasted vegetables: For additional depth of flavor, consider adding roasted vegetables like carrots side dish.

Conclusion: Cooking without seasoning cubes doesn’t mean sacrificing flavor. By using fresh ingredients and allowing the natural flavors to develop, you can prepare a delicious, traditional Nigerian Jollof rice that’s both healthy and satisfying.

This recipe proves that sometimes, less really is more! Enjoy your meal as a testament to the power of nature’s own flavors.