How To Cook Perfect Party Jollof Rice : Tips for Smoky Nigerian Party Jollof Rice

 Ingredients:

4 Cups Rice 2 Red Bell Peppers (Tatashe) 1 Can of Plum Tomatoes/ 5 Medium Size Tomatoes 3 Chilli Peppers (Shombo) 2 Paprika Peppers 2 Scotch Bonnet (Ata Rodo) 1 cup Beef or Chicken Stock

120g Tomato Paste 2 Onions 150ml Cooking oil 4 Tbsp Butter 3cm Ginger Root 2 tbsp Curry powder and Thyme Bouillon cubes 1.5 tbsp White pepper 3 Bay Leaves

1 Medium Size Tomato for Garnishing 1 Small Onion for Garnishing Salt to Taste

Red, White and Blueberry Trifle

Ingredients

1/2 teaspoon pure vanilla extract

480g double cream

1 ready-made angel food cake

Icing sugar, for garnish, optional

1 1/2 tablespoons apple jam or apricot preserve, for garnish, optional

225g cream cheese

Pinch salt

One 170g punnet blackberries

Two 170g punnets blueberries

150g granulated sugar

1/2 teaspoon finely grated lemon zest

2 tablespoons fresh lemon juice

Two 450g punnets strawberries

Method

1) Trim and quarter the strawberries and set aside. Combine the

blueberries, blackberries, 100g granulated sugar, 80ml water, lemon

zest, juice and salt in a medium saucepan. Bring to a simmer over

medium heat and continue to cook, stirring occasionally, until the

berries break down and the sauce thickens, 15 to 20 minutes. Remove

from the heat and cool.

2) Place the cream cheese, 60ml cream, the remaining granulated sugar

and the vanilla extract in a large bowl and whisk on medium speed

until smooth and fluffy. In a second large bowl, whisk the remaining

cream until stiff peaks form. Fold about one-quarter of the whisked

cream into the cream cheese mixture until lightened, and then fold in

the remaining cream.

3) To assemble the trifle, rip or cut the angel food cake into 2-inch pieces.

Place half the cake pieces in the bottom of a 12-to-14-cup trifle dish or

large bowl. Top with about half the blueberry sauce, half the cream

and half the quartered strawberries. Repeat the layers with the

remaining cake, berry sauce, cream and strawberries. Cover with cling

film and chill 8 hours or overnight. Before serving either dust with icing

sugar or heat the apple jelly in the microwave for 25 seconds to

loosen, and then brush over the strawberries.