Jollof Rice And Spaghetti

  

      Jollof rice,hmmm this food gives me a tingling in my stomach whenever i hear the name,-the  colour is divine,the taste...if i start explaining,i won't finish.

But the thing is, many people say jollof rice cannot be delicious with a stock...see yeye..let me show you how i cook my own version.
Cooking this food just needs the necessary in

• Long grain rice
• Spaghetti
• Fresh red tomatoes or tin tomatoes (I used tin tomatoes)
• Dry pepper (can be improvised for ata rodo/habanero)
• Ata rodo (scotch bonnet)
• Salt to taste 
• 2 soup spoon of groundnut oil (may vary)
• Maggi to taste
• Onion
• Curry and thyme to taste ( its not necessary jor)
• Meat(beef)/fish/ponmo (cow skin)/eggs ( I used eggs since its economic style)
• Dry crayfish (optional)

And lastly my favourite ingredient

• Jumbo aroma all purpose a.k.a maggioniyó

Procedures:                                                                                      

1. boil the eggs(its better to get a hard boiled egg,check here for more)
2. OR boil the meat/fish/ponmo {cow skin} ( learn how to make seasoned meat or fish and more)
3. After boiling the meat with the procedures in the above link, separate the stock from the meat, we will use it later
4. In the pot containing the meat,add tomato paste and already grounded pepper (ata rodo, tatashe, and onions)
5. NOTE- take out the fish,if fish is to be used. Fry or roast or leave it boiled but let it be set aside or it will break
6. Add maggi, salt curry, thyme (all of these in small quantities,remember, we still have the stock)
7. Leave on medium heat for 5-10 minutes
8. Add parboiled rice (tips on how to make parboiled rice) and spaghetti to the pot of boiling stew
9. add water to the same level as the rice,add crayfish and g/nut oil
10. Leave to cook for 20 mins and then add the stock
11. Leave to cook for another 10 minutes and then check for salt,pepper, and maggi level (should be to your taste)
12. Add a little water if the rice is still hard (little o, I did not say bucketful o)
13. Cook on a low heat for some minutes to prevent from burning
14. When you start hearing the joyous cracking sound of the rice,take it off heat and set on a table
15. Take out the meat and if you're using eggs like me, the shell should have been peeled by now
16. Stir the rice with a wooden spoon to prevent having meshed rice
17. Its time to serve your rice with meat/fish/egg

Oya! slay that rice, thank me later

I really hope this helps.

Tell me anything i missed or more advise and you can ask me any questions related to this.