So today on improvised cooking, I was really hungry and well it was one of the days you only have two or three ingredients in the house (if any at all) and I decided to work with what I had. If you’re new to this blog, you’re very much welcomed. If you want to know about the blog and blogger behind the screen then just click Me!!!
Okay, in order not to digress, I’m not a professional chef or cook. I just cook because I enjoy cooking and really because I don’t have a choice. I need food 😀 . Now, the reason why I started this improvised cooking page is because I am a student and well most students (or me rather) run on a budget. Sometimes we just don’t have enough money to be stocking our houses with food like our mothers would because there are other bills to pay. I showcase how I use just a few ingredients to prepare various dishes that are well known and sometimes, what I made up.
Today would be jollof rice and garnished chicken gizzard.
- 1 small size of tomato
- salt to taste
- 1 scotch bonnet
- dry pepper
- Curry powder
- 2 tablespoons of tomato paste
- 2 chicken knorr cubes
- 2 medium-size cups of Rice (I used brown rice because that was what I had. Although I hear it’s healthy)
- Vegetable oil
- Chicken gizzard
- I placed my chicken gizzard into a pot of water (just enough to get the gizzards tender) You can add a little more water if you want to use the stock for the preparation of the jollof rice.
- I added 1 whole chicken knorr cube, a teaspoon of dry pepper, a teaspoon of curry, a teaspoon of paprika and salt to taste. (You can season your gizzard whichever way you want. These were all I had at the moment. Can you imagine? I ran out of the normal knorr cubes (one of my special ingredients :D)
- Then I covered the pot and allowed the chicken gizzard to boil.
- Meanwhile, I parboiled my rice and set aside.
- I heat a pan and poured about four tablespoons of vegetable oil.
- When the pan was a bit hot, I poured my sliced tomato and scotch bonnet into the pan (I would have used onions if I had any)
- I stirred in order to prevent it from burning for about two minutes.
- Then I added chicken knorr cube to the frying sauce, added a pinch of salt, a teaspoon or paprika and a teaspoon of curry.
- After stirring them all up, I added my tomato paste and stirred again until the ingredients were thoroughly mixed.
- Be sure that you have enough oil(I don’t mean too much) in the pan heating up the sauce, in order prevent the sauce from burning or have a sour taste.
- I stirred occasionally and checked for taste until I was satisfied with the outcome, then I placed the sauce aside.
- At the other side of my cooker, I placed my parboiled rice into my gizzard stock, then poured most of my tomato sauce into the stock as well and allowed to boil together. If your stock is not enough to get the rice tender, then add a little water and check for taste.
- Once you’re satisfied with the taste, then reduce the heat a little and leave to boil.
- Once water is dry and rice is tender enough to eat, then take off from heat.
- For my garnished gizzard, I fried it a little and mixed with my tomato sauce while on heat. If spicy or tasty enough, then bring down from heat.
- And that’s it.
I should really learn how to summarize but if this helps, then there you have it. 😀
Your very own jollof rice and garnished chicken gizzard.
Serve as you wish. After decorating my plate and taking pictures, I returned my gizzard joor. One still has to keep some for another day and maybe housemates and friends. 😀
There are different ways I would make this dish depending on what I have available so don’t think this is the only way you can. Just be you, be creative and get that rice cooking. :p