Happy World Jollof Rice Day! Wait, you didn’t know it was a thing? World Jollof Rice Day took place on August 22, 2017. There appears to be three camps for World Jollof Rice Day; those that celebrate it on the August 21, those that choose August 22 (more popular date) and those like me who feel everyday should be World Jollof Rice Day!

I cannot recollect my first memory of Jollof Rice but I knew early on that there was a distinct difference between the Jollof at home and the Jollof at the party, and even while your mom rolls her eyes at you not to accept when being offered at a party, you cannot resist. You eat the Jollof and brace yourself to face the consequences at home.

I soon realised that the smoky-flavour was a result of the firewood, and the deliciousness was buried, right at the bottom of the pot. I love bottom pot rice, nod if you agree. While that party flavour may not be exactly replicated in your kitchen with your pristine cooker and non-stick pot, I can share tips – that have helped a lot of my audience who love my recipes – to take your Jollof from 0 to 100!

Features | Food and Drink
Let it burn! Five tips for the perfect Jollof rice
By Yemisi Odusanya, Contributor | 26 August 2017 | 4:00 am

Happy World Jollof Rice Day! Wait, you didn’t know it was a thing? World Jollof Rice Day took place on August 22, 2017. There appears to be three camps for World Jollof Rice Day; those that celebrate it on the August 21, those that choose August 22 (more popular date) and those like me who feel everyday should be World Jollof Rice Day!

I cannot recollect my first memory of Jollof Rice but I knew early on that there was a distinct difference between the Jollof at home and the Jollof at the party, and even while your mom rolls her eyes at you not to accept when being offered at a party, you cannot resist. You eat the Jollof and brace yourself to face the consequences at home.

I soon realised that the smoky-flavour was a result of the firewood, and the deliciousness was buried, right at the bottom of the pot. I love bottom pot rice, nod if you agree. While that party flavour may not be exactly replicated in your kitchen with your pristine cooker and non-stick pot, I can share tips – that have helped a lot of my audience who love my recipes – to take your Jollof from 0 to 100!


. Bay Leaf
Some like it; some don’t. I say it is compulsory. I do not trust Jollof that was not cooked without bay leaf. Bay leaf is very fragrant and it tantalises your nostrils. Too much of it will not make the Jollof rice nice, so find the balance. To really get the most of it, I fry it in the oil before I pour in the tomato paste so that it really comes alive.

. Onions
If you skimp on onion in your Jollof, then you skimp on flavour. Onions brings a sweetness that is almost like sugar, so if you are eating good jollof and not sure why it is so sweet, then know that it is onions. It goes in every process for me. It is found in the stock that will be introduced to the jollof rice while cooking. It is fried along with the bay leaf, and it is also blended in the tomato, pepper mix and depending on how I am feeling, I garnish my cooked Jollof with thin slices of onion right after turning off the cooker. It takes it to another level!

. Jollof Base
The Jollof Base is made up of onion, tomatoes and paprika as the basics, with more paprika than tomatoes. If you like ginger and garlic you can add these. Also, tomato puree is the secret behind my deliciously reddish-orange jollof. This mix is fried together till it becomes fragrant. The ratio of the Jollof base to the rice you use is also important. If you use less jollof base then you will not get the full richness that is supposed to make Jollof Rice, and if you use too much Jollof base, it goes sideways. A tip is always to make the bulk base, and cook with a portion, then add more if you find the need to.

. Steam not boil
I find that Jollof Rice needs steam to cook through. When allowing it to cook in the first phase, allow the sauce to cover the Jollof Rice. When that is dried out, stir the Jollof Rice together so that the sauce and rice gets combined properly, cover the pot with an aluminium foil, then the pot cover. This will allow it to steam till it is done. Jollof Rice needs steam not continuous adding of water.

. Let it Burn!
Oh yes! I don’t use my “good pot” for Jollof. I have a special pot for it. I find that using stainless steel cookware really helps to intensify the flavour of Jollof Rice, almost similar to “party Jollof Rice”. Let the Jollof Rice burn, and get to scrubbing later, it will be totally worth it.

Seun,Lalasticlacla,Mynd44 Oya help the Bachelors here.

http://guardian.ng/features/food-and-drinks/let-it-burn-five-tips-for-the-perfect-jollof-rice/

Some people will just burn the rice until the whole atmosphere in the house turn to smoke..

Jollof rice wey no burn for under no dey sweet,,,,,,,shoutout to my ppl, that will leave the main rice n fight for the burnt pot, with the flat iron spoon to the right hand n the pot to the left, head buried to the pot,,,,,,,,,you will dig n dig till mama shout,,,plsssss dont spoil my pot

God knows i love my food burnt!! .

Watch one slay queen burn her papa house just because she won cook sweet jollof

Na lie!

To get the perfect jollof, use at least two different jollof spices...

Reminiscing childhood days as I made sure, I used my firstborn status to intimidate my younger ones never to touch the burnt bottom pot of the jollof rice.

Shout out to all firstborns and our bossy nature...

shamack:
Jollof rice wey no burn for under no dey sweet,,,,,,,shout to my ppl, that will leave the main rice n fight for the burnt pot

I'm guilty of this ...wahali

hmmm, nice

But why is it that anytime I cook jollof rice, the water gets thick which makes it to burn under whereas the top still contains water...

dingbang:
But why is it that anytime I cook jollof rice, the water gets thick which makes it to burn under whereas the top still contains water...

Because you stir early

yummie.....

Shoutout to students who eat concotion in the name of jollof rice. Keep on keeping on. I was in your shoes for four years until last year.

If ur jollof rice no burn, u're an alien

We hear you... But any jollof rice without firewood na just advanced concortion!!!

Firewood is the secret ingredient

Jollof rice without firewood smoke, that one na jollof rice

shamack:
Jollof rice wey no burn for under no dey sweet,,,,,,,shout to my ppl, that will leave the main rice n fight for the burnt pot

i just dey imagine how big ua belle go be and how u go dey cry for food when u small.......lol

Integrityfarms:
Reminiscing childhood days as I made sure, I used my firstborn status to intimidate my younger ones never to touch the burnt bottom pot of the jollof rice.

Shout out to all firstborns and our bossy nature...

my own first born status should be looked into oohhhh........na me small pass

homeboy205:


Because you stir early

ok so what do you advise?

Sorry, but i don't eat burnt food, + who go scrub the pot after? You try. Mtcheeeeeeeeeeew!



Washing plates is enough torture for me, talkless of scrubbing a burnt pot. I go kuku leave my kitchen run.

OreoPaschal:
God knows i love my food burnt!! .

na ulcer you dey invite small small

dingbang:
ok so what do you advise?

Get a dipstick instead of stiring it all just use the dipstick to make a hole so your added water could sink down easily. The tip of your spoon could work as a dipstick

Just use firewood simple!

U don't have to make it burn for it to be very tasty

Parboil ur rice almost done so that when u pour the sauce ur rice might boil just less than 10 minutes and ur rice is done and dried,use small water

dingbang:
But why is it that anytime I cook jollof rice, the water gets thick which makes it to burn under whereas the top still contains water...

It seems jellof rice is still trending

dingbang:
But why is it that anytime I cook jollof rice, the water gets thick which makes it to burn under whereas the top still contains water...

Na because u de always turn am with spoon(especially iron spon) while d food dey fire...once u pour d rice,no turn am till all d water dry....

dingbang:
But why is it that anytime I cook jollof rice, the water gets thick which makes it to burn under whereas the top still contains water...

Always stay close to ur jollof rice, when u notice that the water is in the same level with the rice deep ur spoon to the bottom of the pot and raise ur rice up this will allow the water to go down then cover do this one or two minutes interval till the water dries up.

This jollof picture remind me of ofe nmanu people wedding

My reason why I usually add extra one-cup, to give room for the burnt part.

I love eating the bottom pot.

samzzycash:
Watch one slay queen burn her papa house just because she won cook sweet jollof

I swear you no well.... Got me cracking....