World Jollof Day 2018: Three fun recipes to try

In honour of the forthcoming World Jollof Rice Day which is now celebrated annually on the 22nd of August, here are some Jollof recipes and techniques that you would love: Native Jollof Rice, Jollof Spaghetti and Basmati Jollof Rice.
 
NATIVE JOLLOF RICE
Not many know about Native Jollof rice and few have tasted it. This Native Jollof Rice will open your eyes to the possibilities of Jollof.
 
INGREDIENTS
2 cups Regular Rice
Chopped Ugu vegetable
Salt to taste
Seasoning to taste
1 Medium sized Onion
2 Fresh yellow peppers
1/4 cup Smoked Big Prawn
1 Cup Ponmo cut in pieces 
1 Tablespoon Ground Crayfish
10 plum tomatoes, 2 habanero pepper, 1 onion mixture
1 big Smoked catfish, deboned
2 Chopped Paprika Chilli
1 Chopped Habanero Pepper
1/4 cup Palm Oil
1 Table Spoon Locust beans/Iru

In another pan, heat up about 2 Tablespoons of oil, onions and green bell pepper, then add the minced beef and fry till the beef goes from pink to brown. Add the fried minced beef into the tomato sauce and stir together. Add  ¼ Cup Chicken stock, bay leaf, garlic, paprika, and thyme. Add the spaghetti that was set aside earlier and combine well with sauce.
In a separate pan, saute onions and fresh sliced tomatoes. Add a pinch of salt. Allow to fry till it is cooked, add this to the spaghetti, combine properly and it is ready to eat.

BASMATI JOLLOF RICE
It is easy to cook Basmati Rice wrong, that is because of the rice itself-Basmati Rice does not need a lot of water to cook and once you nail it, it would become an everyday favourite.
 
INGREDIENTS
10 Tomatoes
4 Scotch Bonnet
2 Tatashe
3 Onions (1 Chopped, 2 Blended with Tomatoes)
1 Table Spoon Tin Tomatoes
1 Teaspoon Ginger (Chopped)
1 Teaspoon Garlic (Chopped)
2 Cups Basmati Rice
1/4 Cup Vegetable Oil
1 Teaspoon Butter
1 Teaspoon Thyme
1 Teaspoon Curry
Seasoning to taste
Salt to taste
3 Bay leaves
2 Cups Water
1 Cup Chicken stock
 
PREPARATION
Blend Tomatoes, Pepper, Onions, Ginger, Garlic and boil till all the water is gone. 
Heat up a pan, and add vegetable oil. When it is hot, add onions, curry, thyme, bay leaves, seasoning and fry for 1 minute.
Add boiled tomato/pepper mixture to the oil, add 1 spoon of tin tomatoes and fry for 15 minutes. Taste to see if it is cooked. 
Add water and chicken stock, then add already washed basmati rice. Stir together.
Cover the pot with foil paper and then pot cover, then reduce the heat. What you need is the heat to cook the rice not water.
Allow cook for 30 minutes or till soft. 
Now add butter and sliced fresh tomatoes, mix together and steam for 5 minutes.