Tuesday, July 16, 2013

Jollof Rice With Gizzard and Spinach Sauce

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I have shared another recipe for cooking jollof rice with Chicken broth here, but in this recipe, I used the knorr cubes in place of fresh stock for seasoning. As for the sauce, it was very yummy, take my word for it :)

Ingredients
3 cups of long-grain rice
1 pack of cleaned Chicken gizzards
3 ladles vegetable oil1 can tomato puree - small size
4 small fresh tomatoes, chopped
2 medium size onion, chopped
2 Teaspoon of dry pepper
2 Knorr Chicken cubes
1 pack of frozen spinach, defrosted
Salt and Spices to Taste


A - PARBOILING RICE

1. Set 5 cups of water to boil, or enough to cover your rice twice.
2. When it boils, pour the rice in and allow to boil again.
3. Reduce heat and simmer for 10 mins.
4. Remove from heat and pour the rice into a colander with small sized holes.
5. Turn the rice into a container filled with cold water, and sieve again.
6. Repeat this, rubbing the rice lightly between your fingers until it feels starch-free.

B. TOMATO SAUCE AND MAKING THE JOLLOF

1. Heat your vegetable oil in the pot you'll use for cooking the Jollof Rice. Add the chopped onions, tomatoes, pepper and puree, and stir all together.
2. Add the 2 knorr chicken cubes, salt and spices to taste. Stir for five minutes.
3. Add water and bring to a quick boil.
4. Add your parboiled rice and reduce heat to a simmer.
5. Check the rice every 5 - 10 mins to be sure the water is enough to that the rice is not too hard. If you need to, add water only in very small quantities.
6. When the rice is cooked - some know by sticking in a knife or listening to the bottom of the pot. If the knife is dry, or you can hear some pops from the pot, the rice is done - turn off the heat.


C. MAKING THE GIZZARD AND SPINACH SAUCE

1. Start by simmering the gizzard in half a cup of water. Add salt, one cube of maggi, and spices to taste. Cook for 10mins.
2. Chop the tomatoes and onions
3. Add the chopped tomatoes and onions to the cooking gizzard, and saute for another 5 mins, stirring at intervals.
4. I love vegetables and this time, I decided to add spinach to the sauce.
5. The sauce is almost ready. Check for salt and that you're OK with the taste. Reduce to lowest heat setting.


Dish your gizzard sauce, add a side of jollof and Bon Apetit!






5 comments:

  1. Why frozen spinach and why not fresh?

    ReplyDelete
  2. That looks so delicious, i will have to try it soon!

    ReplyDelete
  3. You hardly get pack of gizzards in enugu. Sad

    ReplyDelete

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