mariahAngel:


Post without pictures no go make sense naa.

We go like am like that... chaiiii, see food nahhh

OBTOREPA:

Then I'm going to use it to toast you.

I be toasted bread?

Burial Jollof rice.


That rice na 🔥 😋

Jollof is King
White rice - Bliss
Ofada rice - Overrated
Coconut Rice - Not necessary
Fried rice - Drama queen
Rice & Beans(cooked together) - Most Underrated

mariahAngel:
2. Ofada rice.😌

E.K gwuru...🤣🤣🤣

Fried rice, ofada rice,rice and beans is my best food

Deeprooted:
Eating rice without beans should be declared a criminal offense!

You mail it guy.
It going to be as person they eat plastic

illicit:
I like rice but my favorite type of food is swallow

🤸

What the heck is Swallow?

Either you love eba, or fufu, or tuwo shinkafa, or amala ati ewedu, or semovita or pounded yam etc.

Swallow as a noun is the name of a bird.

No be everything una go anglicise!

Go to the dictionary and you'll find various native names from different cultures preserved into the English language.
Our own na to dey form rubbish accent on top everything.

Fried rice.

And just like that, I'm craving fried rice.

mariahAngel:
2. Ofada rice.😌

This is what we're talking about
This is making me hungry right now







God son

OP......you will make heaven.

What a post to login and see.

Now I am super hungry.

1, 3 and 5

mariahAngel:
4. Jollof rice.

That smokey party jollof rice and fried rice flavors. Cowabunga.

raskymonojendor:
Ofada rice and ayamase stew comes top.

Party/smokey Jollof comes second.

I had a mini party recently, and everyone at the party (Edo, Igbos, and yorubas) went straight for the ofada rice and ayamase.

U be from Ikenne ?

Evestar200:
I be toasted bread?

Lol,
I like you and will love to know you better if you wouldn't mind.

OBTOREPA:

Lol,
I like you and will love to know you better if you wouldn't mind.

So that you go turn me to Toasted bread?

Banga rice
Rice and beans
Fried rice

The one in last position is actually the one people crow about the most. Jollof Rice is just seasoned rice - no better than concoction rice.

chrisj2:
The one in last position is actually the one people crow about the most. Jollof Rice is just seasoned rice - no better than concoction rice.

No, it's not.
Ingredients for making real jollof are rich, and aren't cheap.

Evestar200:
So that you go turn me to Toasted bread?

No I'll not.
Even if I do,then is the bread of the heart 🫂

mariahAngel:
Hola foodies!!!👋🏼
It's another beautiful ☀️ny weekend.

We all love rice, right? I mean, who doesn't? 🤷🏽‍♀️
The weekend is for rice, and like play like play, we have quite a number of delicious rice dishes to choose from.
And I'm sure the ones below are not all there is.

So, which of these Nigerian rice dishes is your favourite?
Kindly hit like on the one(s) you like.👍🏼

Pictures' source: Instagram

I dont have favourite, I eat anything call rice.

Evestar200:
So that you go turn me to Toasted bread?

Moreover if you are a toasted bread 🥪, I will eat you every day you know. 😄

Evestar200:
You see this Banga Rice, I nor dey play with am, especially with beans and Assorted meat

Eve please teach me how to cook this banga rice, beans and assorted meat.

OBTOREPA:

No I'll not.
Even if I do,then is the bread of the heart 🫂

lol

I hear you

MisterKennedy:

Eve please teach me how to cook this banga rice, beans and assorted meat.

Do you know how to pound Banga?

Evestar200:
Do you know how to pound Banga?

No ooo... But you'll teach me... I want to learn from you Eve... You're my mentor.

MisterKennedy:


No ooo... But you'll teach me... I want to learn from you Eve... You're my mentor.

How will I teach you now and how am I your mentor?😂😂😂

Evestar200:
How will I teach you now and how am I your mentor?😂😂😂

Eve please could we talk off nairaland? I'll really love to have your WhatsApp number. I'll like to have you as my friend on WhatsApp or any of your social media... Please Can I send you my WhatsApp number?

MisterKennedy:

Eve please could we talk off nairaland? I'll really love to have your WhatsApp number. I'll like to have you as my friend on WhatsApp or any of your social media... Please Can I send you my WhatsApp number?

I know this isn’t really an answer to the thread but just to put it out there I hate this culture of people sharing tips for how to cook the best jollof rice. A bit of that’s definitely needed so we can all be on the same general ballpark when it comes to having some general idea and some standardised tips to work with but most of the time it’s just the same recycled points that the Internet’s been vocal about from 2014 (“please you’re not going to add a lot of water, you’re going to let it steam, cover it with foil for extra steaming, fry your tomato paste well, add plenty curry oo, let it burn a little to give that bottom-pot taste”). We know, and there are more unique ways to cook jollof. People who really know what they’re doing when it comes to jollof rice tend to just get on with it or keep it relative secret that only the people who are with them when they’re cooking can get initiated with, which is partly why try as you might your jollof rice can hardly ever taste exactly like auntie Nkechi’s/Bisi’s, your mum’s best or iya-olopo so-and-so’s. And there’s a billion and one different ways to cook the same thing anyway, partly because it’s such an individual thing, so the taste depends on the very person themselves (which is a good thing), to the extent that sometimes you can almost taste their personality through the rice. Jollof rice (not just because of all its variations and traditional precursors, like jollof coconut rice and native red palm oil rice, seafood jollof, banga rice, which are all amazing, but because it’s a unique as well as generalised food just in itself) is just as much an individual thing as it is a general thing and we mustn’t forget that. Someone’s essentially giving you a bit of them when you eat their jollof rice and general rules or no general rules that individuality remains. The people who are willing to share their personal individualities when it comes to cooking jollof (if it’s not too personal to them) make for more colourful and interesting tip-imparters than the general slew of “rice must burn lass-lass, please you’re going to use plenty of de Rica and tatashe, you’re going to stir with wooden spoon and use low to medium heat” reh-te-te … ers. It’s old news, it’s boring now and it’s not giving people any unique cooking tips that they might want to try out for themselves beyond just getting certain standardised basics right. It actually kind of annoys me.

Adding liquid smoke to rice might not make the rice smokey in the way we might envision (whenever I’ve done it it’s just given this mechanical barbecue-y flavour that I’ve never liked) but at least that was something new and original. Roasting the peppers and stuff and then boiling them before blending is another example of how to up the originality game (some of us figured it out long before people started talking about it online and were freshly experimenting with it as recently as 2017/18). So’s using a blend of ehuru, a touch of crayfish and fennel seeds + maybe some goose fat (etc.). A mixture of turkey/torotoro, duck, venison, shaki, kpomo and oxtail, maybe (basically not being afraid to tap into meats beyond the bog-standard chicken and beef, because ultimately there are better-tasting meats and turkey jollof for one bangs). Boiling ukwa and corn in the meat broth before using it to cook the rice. Using African Breadfruit (ukwa) tree or oha/ora/uha (camwood/African rosewood)-tree (if that’s a thing)/udala-agbalumo apple-tree firewood for smoking and ukwa oil for toasting rice/frying the stew before the main jollof cooking. Marinating the turkey and plantain with maple sugar and seeing what kind of taste that gives. Doing it with chicken breast chunks, liver and bleached palm oil. A bit of barely perceptible St Helens influence finally lending its way to clear recipe-articulation, maybe with just a little touch of MSG and a dollop of Italian passata. Going into the wilderness to find that golden strain of Canadian goose to boil alongside okporoko so that you know you’ve got a sturdy base for your concoction rice. Managing to turn leftover oha soup into jollof rice (some people do). Finding out whether just a touch of pure Uyo crayfish fits jollof rice (with plenty of tatashe) as much as concoction/native rice or if it’s a bit strong and a crayfish more for the native dishes. Or just having a really cool recipe you swear by that you don’t mind sharing and isn’t just a “look at how my liquid is at nearly the same level as the rice, and this thing still go burn oo” rehash. That’s the level of innovation and grounded creativity I want Nigerians to get to one day when it comes to how we think about jollof rice if they want to brainstorm forward hacks and stuff. Foil paper and only adding a certain amount of liquid so the rice doesn’t become soggy (letting the liquid:rice ratio be proportionate is fundamentally just common sense if we’re being honest) and frying the tomato well-well (and all these other tips that every other Insta.-forming chef promises to make the sweetest jollof) is just old repetitive ground at this point and we should be moving on from the repetition. Jollof’s too special for that.

Evestar200:
lol

I hear you

Please give me your digit