Naija Jollof – Ingredients for Jollof Rice and Moi Moi

Naija Jollof

Naija Jollof rice is one of the easiest meals to make when you are famished. It can be used as lunch or dinner; in fact, most African homes prepare jollof rice every Sunday. Children especially like jollof rice, some children even refer to it as “Party Rice” because you will always find pans and pans of it in every Nigerian party.

However, Naija Jollof rice and Moi Moi is always a must-see in every Nigerian party; whether the rich class or the low class, it doesn’t matter the status you must surely find it in the menu.

Moreover, for some people, if jollof rice and moi moi is not seen it simply means that the party is incomplete.

Everyone has a special methods and ways of how to prepare jollof rice and moi moi but the truth is that it comes out as “Jollof rice and Moi Moi” the difference will be in the taste, color, and shapes. No matter the style, method or way you prepare these delicious delicacies as long as you use the appropriate ingredients for seasoning your food will come out perfectly. Jollof rice and moimoi is very easy to prepare if you adhere to this simple step by step instructions.

How to Make Naija Jollof Rice and Moi Moi Recipe

Ingredients jollof rice

  • 2 cups of Rice
  • 2 cooking spoons Vegetable oil
  • 1 large Onion
  • 8 large Tomatoes (fresh or paste)
  • 6-8 Scotch Bonnet Pepper (fresh or dried) Ata-rodo
  • 2 tablespoons Crayfish
  • 2 Seasoning cubes
  • 1 tsp Curry and Thyme
  • Salt to taste
  • Beef or chicken
  • Beef or chicken broth
  • ½ Teaspoon Ginger and Garlic (Optional)
  • Vegetables-carrots, spring onions (optional)

Naija Moi Moi Ingredients

  • 2 cups of Beans
  • 1 large Onion
  • 5 Fresh Pepper (Ata-rodo)
  • 4 pieces Tatashe
  • 1 cooking spoon Vegetable oil
  • 3 Boiled Eggs
  • Titus fish (Optional)
  • Salt to Taste
  • 2 cubes Maggi
  • Ginger and garlic (optional)
  • Other seasonings (optional)
  • Moi Moi plate or Leaf to wrap

Method of Preparing Naija Jollof Rice

  1. First and foremost, in a pot bring water to boil, wash your rice, and put in the boiling water to parboil. Once this is done, rinse in running water and put the parboiled rice is a clean sieve and cover.
  2. Blend your fresh tomatoes, pepper, ginger, and garlic roughly
  3. Get your pot, make sure it is dry, add vegetable oil to heat for few seconds add your finely chopped onions, and the blended tomato paste to fry for few minutes
  4. Add the beef or chicken broth and water that will be enough to cook the rice, add your seasonings and salt to taste
  5. Allow to boil and then add the parboiled rice and cook in low heat. Once it is cooked add your vegetables the heat will cook it.
  6. Stir and bring it down and your Naija jollof rice is ready.

Moi Moi Preparation

  1. Soak beans in water for about five minutes, wash and remove the skin
  2. Parboil the Titus fish with a pinch of salt and Maggi for five minutes (If You are using fish else skip this section)
  3. Wash your fresh pepper, peeled garlic, and ginger, tatashe, onions and add to the washed beans and blend together to form a smooth soft paste
  4. Add vegetable oil and other seasonings, you can add the fish broth to give it more taste
  5. Add a pinch of salt to taste- be careful with salt not to overpower your mixture
  6. Grease the moi moi plate with vegetable oil-this is to avoid it from sticking to the plate when it is cooked or wrap with Moi moi leaf.
  7. Scoop the paste into the plates, cut your boiled eggs to desired sizes and add to each plate and then the fish
  8. Put a small amount of water in the pot then place the plate into the pot to cook in low heat for about 50-60 minutes
  9. Keep checking for the water level to add more water in other to avoid burning, then after 50 minutes, take one of the plates and check if it is cooked. Deep a spoon or knife into the moin moin if it comes out clean then is fine else cook for another 10 minutes.
  10. Finally, remove from heat allow cooling before serving.

Serve your delicious naija jollof rice with Moin Moin.

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