Sterope:
I read a blog that says that white pepper helps with the party taste. I should try that.

I don't have the patience to wait for the evaporation . I pour everything in and steam the hell out of it. It comes out nice but not as nice as party jollof rice. My mum manages to get the party taste with tomato passata, red bell peppers, onions and ata rodo. I don't know how.

Basmati can actually be really good especially the golden sella and supreme sella types of basmati rice. Have you tried cooking jollof in multicooker?

When you hear “white pepper”, you will think it is a fancy pepper, but e dey catch. A friend just introduced it to me and I love the difference it made.

I checked for the basmati you recommended, couldn’t get it at the closest spar. I got something else that is really nice, but I just don’t like it for this purpose.

Your impatience is the problem. The difference between two meals is sometimes patience...

Never tried a multicooker. I don’t think I will try it sef. I am local like that.

J111333:
Chai. I won't mind borrowing money to pay 580k brideprice on this one head and I go contribute 120k towards her brother marriage too.

Poco, shebi your papa go accept mek I pay installments? Aswear, I go finish paying in just 25years time, e no go pass am.

You were on a mission to turn me into a vintage newspaper. For 2yrs you kept saying this same thing, but God pass you!

Mariangeles:

Why you been come carry contract give Tico na? You suppose fit handle am

Na long story nnem. Sometimes body dey tire person na.

izzou:


And you had the guts to call freelancers hermits?

Are they not?? ?

pocohantas:


I saw the need to parboil this rice because of its starch content. The foil is to trap all steam and ensure it cooks with minimal water and heat. I don’t think it conflicts anyway with the parboiling.
Does it?

No, cos the foil would remove the need to parboil since it makes the rice could quicker with the steam

pocohantas:
So, NIGERIAN JOLLOF RICE OR GHANAIAN JOLLOF RICE?

Let’s not go into that one. A good cook would make a good jollof rice. You can take it with salad, fried plantain...gizdodo, etc.

Feel free to replicate this. You can ask questions too.

Chai this be my birthday rice by fire by force.

makydebbie:


Chai this be my birthday rice by fire by force.

It is all for you baby.

please picture of white pepper
Pocohantas

pocohantas:
So, NIGERIAN JOLLOF RICE OR GHANAIAN JOLLOF RICE?

Let’s not go into that one. A good cook would make a good jollof rice. You can take it with salad, fried plantain...gizdodo, etc.

Feel free to replicate this. You can ask questions too.

Really nice, you re a good chef.

mikeybrainy:
please picture of white pepper

Pocohantas

Here it is...

Burn it, simple

A

Hmm... just use firewood, na im bi d flavor.

pocohantas:
I created a thread previously; How To Make Home Made Ewa Agonyin and despite the “criticism”, I am glad it helped some people.

For today, I would like to remind us that we have jollof rice and we have party jollof rice. I don’t need to explain the difference between the two, we all know as e dey go. I get bored with the former, never the latter. I have watched this being cooked a few times and they didn’t put anything special, none that I saw at least, but I never quite got it. Always ended up with sweet concoction rice.

It took me sometime to figure out the process and there has been no going back.

To get this, you have to be thorough and generous with ingredients. There is really no magic.

www.nairaland.com/attachments/11740895_9fcdd30edb384100915fd777e8e92929_jpeg_jpegfd967c6fc5203a749e6281c586ea048c

fire wood

pocohantas:


Pic 1: Tomatoes after it has fried properly. Can you see the difference? Not frying your tomatoes well is what makes you have that “slap” taste.
Pic 2: Water level for cooking.
Pic 3: Rice after absorbing stock.
Pic 4: Covering with foil.

I had no idea foil or nylon is used at all to keep them evenly cook abi...Lesson learnt! Oya jollof rice come this Sunday

This thread is for foodies like me

Just make sure say the rice burn, if not, all this ingredients na zero

As a wise man once said, the best ladies on Nairaland are in the Food section.

Nice thread Poco. Let me be saving these recipes.

pocohantas:
I created a thread previously; How To Make Home Made Ewa Agonyin and despite the “criticism”, I am glad it helped some people.

For today, I would like to remind us that we have jollof rice and we have party jollof rice. I don’t need to explain the difference between the two, we all know as e dey go. I get bored with the former, never the latter. I have watched this being cooked a few times and they didn’t put anything special, none that I saw at least, but I never quite got it. Always ended up with sweet concoction rice.

It took me sometime to figure out the process and there has been no going back.

To get this, you have to be thorough and generous with ingredients. There is really no magic.

www.nairaland.com/attachments/11740895_9fcdd30edb384100915fd777e8e92929_jpeg_jpegfd967c6fc5203a749e6281c586ea048c

@pocohantas

After intensive research on the secret behind party jollof rice, I stumbled upon something which I can tell you with absolute confidence is the only magic ingredient - FIREWOOD. All those other ingredients you mentioned are dispensible.

Following further research on the 'how' and the 'why' firewood does the magic, I discovered something else; firewood always burns the sides of the pot. In summary, the real taste of party jollof comes from burning the rice.

UyaiIncomparabl:
I can bet my left breast that this will get to the front page. Someone should rape my comment, please. Thank you.

see wetin dey comoth from your mouth. Bad gal.

What is white pepper?

Is it only me that's getting the aroma while reading

Ishilove:
What is white pepper?

The secret to Nigerian party jollof rice is not in that list. The secret is firewood.

UyaiIncomparabl:
I can bet my left breast that this will get to the front page. Someone should rape my comment, please. Thank you.

ur left breast is safe for now...

Jollof rice without crayfish?!

Where's the part you add Sugar

Very incomplete list

naptu2:


The secret to Nigerian party jollof rice is not in that list. The secret is firewood.

Op says most sophisticated caterers don't use firewood again.

This is your own self-made delicacy not party jollof.

Party jollof rice is not parboiled. Its washed with hot water. And the method is quite different. And you dont use white pepper for jollof but for fried and Chinese rice

naptu2:


The secret to Nigerian party jollof rice is not in that list. The secret is firewood.

My aunt is a caterer and she doesn’t use firewood. She is a PREMIUM caterer and her jollof is bam! The secret is NOT firewood.

Ishilove:
What is white pepper?

It is a type of pepper na.

obailala:


@pocohantas

After intensive research on the secret behind party jollof rice, I stumbled upon something which I can say with confidence is the only magic ingredient - FIREWOOD. All those other ingredients you mentioned are actually dispensible.

Following further research on the 'how' and the 'why' firewood does the magic, I discovered something else; firewood always burns the sides of the pot. In summary, the real taste of party jollof comes from burning the rice.

Food has been burning in homes without firewood. Anything can burn food with the right intensity. Yes, burning accentuates the taste if all other is gotten right.

I didn’t say they are compulsory, they make my stock richer. Caterers use “safe“ seasonings for their stock too. So, they are not so “dispensible”.

looks good! I still don't have the liver to use basmati for jollof rice.

sisisioge:
[/b]

I had no idea foil or nylon is used at all to keep them evenly cook abi...Lesson learnt! Oya jollof rice come this Sunday

Yes it helps.

Eulalia:
This is your own self-made delicacy not party jollof.

Party jollof rice is not parboiled. Its washed with hot water. And the method is quite different.

I got the taste actually and I have done with/without parboiling. I prefer the parboiled rice for this rice. I have seen party rice being parboiled severally.