₦airaland Forum

Yes, I don't believe firewood gives it any unique taste as most people believe. The secret is meat stock and your expertise.

mjuvey3:
I make the best jollof rice.

The secret is goat meat stock,butter,white pepper, enough red tomatoes and tatashe,then cook on low heat and allow it to burn.

You need to highlight the application

Spechialone:
Yes, my jollof rice comes out as party standard even in my kitchen ...but Na money go talk

Are you married?. When you go invite me come your house?

Funny enough, I tried this first time ever last weekend. It came out nice but my pot was burnt.

Ajepako come and answer this question

Mariangeles:
Close.
I've come to realize that it is the high heat and smoke from the firewood that gives it that extra flavour and texture.

Not true. Firewood indeed . . Try frying the tomato/onion/pepper combo till it's somehow half-burnt, before pouring in the sauce. You'll most likely get the taste and colour.

mjuvey3:
I make the best jollof rice.

The secret is goat meat stock,butter,white pepper, enough red tomatoes and tatashe,then cook on low heat and allow it to burn.

Interesting 🧐 can you come and cook for me abeg

Emu4life:
After your Jollof is done. Increase the fire high and after 30 seconds or a Minute, your Party Jollof is ready to serve.

U mean gas jollof

cutecommend:
Have you ever cooked jollof rice in your kitchen that tasted like party jollof?

That is a Sunday staple most times, so yes.

blingxx:
Interesting 🧐 can you come and cook for me abeg

You would now eat her b4 deal food done

Mariangeles:
Close.

I've come to realize that it is the high heat and smoke from the firewood that gives it that extra flavour and texture.

You can work your way around it to achieve that even while using gas.

First do not parboil your rice. Just wash and drain.

Your stew base has to be in the right proportion .

You season your oil with bay leaf, thyme, a little curry and rosemary before yo set out to fry the sachet to stop and stew base.


Lastly and most importantly, water and rice should be st the same level (with water slightly higher) once you mix. Seal properly and cook on low heat for 20 minutes after which you open and lift from bottom to top. Even if rice is undercooked, dont add water, let the steam do the cooking. Once your rice is 90 percent cooked, add some butter, blast up the heat and let it burn. This process will give you the part jollof taste.



Note that you need to be generous with oil when making party jollof rice .

mjuvey3:
I make the best jollof rice.

The secret is goat meat stock,butter,white pepper, enough red tomatoes and tatashe,then cook on low heat and allow it to burn.

You are right about Goat meat stock for party jollof rice. Goat meat stock for patty jollof and chicken stock for fried rice.

dimexy247:
Use firewood

With the right technique, you can achieve the flapir even on gas.

mjuvey3:
I make the best jollof rice.

The secret is goat meat stock,butter,white pepper, enough red tomatoes and tatashe,then cook on low heat and allow it to burn.

That white pepper is the truth.

Please where is Ahnie, The lady that post about food and reside in Asaba.

Mariangeles:
Close.

I've come to realize that it is the high heat and smoke from the firewood that gives it that extra flavour and texture.

My wife has cooked it before. I didn't know how she managed to do it

Caaz:
Redoil rice jellof,always my favourite

My favourite as a child
Not anymore

Please, what ingredients did you use, and how did you cook it? Thanks 🙏

Spechialone:
Yes, my jollof rice comes out as party standard even in my kitchen ...but Na money go talk

Positiveme2020:
Please where is Ahnie, The lady that post about food and reside in Asaba.

.
She goes by caa.z or something now

How does party jollof taste like

There's a certain texture I'm going for, and this will definitely work.
Thank you.

That strong urge to add extra water though.😰

Juliearth:
You can work your way around it to achieve that even while using gas.

First do not parboil your rice. Just wash and drain.

Your stew base has to be in the right proportion .

You season your oil with bay leaf, thyme, a little curry and rosemary before yo set out to fry the sachet to stop and stew base.


Lastly and most importantly, water and rice should be st the same level (with water slightly higher) once you mix. Seal properly and cook on low heat for 20 minutes after which you open and lift from bottom to top. Even if rice is undercooked, don't add water, let the steam do the cooking. Once your rice is 90 percent cooked, add some butter, blast up the heat and let it burn. This process will give you the part jollof taste.



Note that you need to be generous with oil when making party jollof rice .

victorDanladi:
My wife has cooked it before. I didn't know how she managed to do it

The taste is not the issue for me.
That part is easy, but there's a certain texture/flavour I'm yet to achieve.

RenaissanceGuy:
Not true. Firewood indeed . . Try frying the tomato/onion/pepper combo till it's somehow half-burnt, before pouring in the sauce. You'll most likely get the taste and colour.

So, you're trying to teach me how to cook party jollof, eekwa? 😀

cutecommend:
Have you ever cooked jollof rice in your kitchen that tasted like party jollof?

Yes

All you need is foil n jollof leaves

PRINCESSFCFANSs:
OK ,



Food ,




Princess Faith Chukwu

Please don't be offended

Who is this Princess Faith Chukwu?

What kind of chef are you pls?
Are you employed in a restaurant?

Aduke96:
Coming from a chef.
To get the party jollof taste from your kitchen.
Use stainless pot to cook it with enough ingredients.
Party uses iron pot, so use stainless too.
You will get the taste and the aroma

How do you do it? Just give a little insight about it.

Beremx:
Yes I have. So many times

Love800:
How do you do it? Just give a little insight about it.

main ingredients i use is Euroma curry powder, thyme, Gyma coriander and bay leaves

Mariangeles:
There's a certain texture I'm going for, and this will definitely work.
Thank you.

That strong urge to add extra water though.😰

Trust me, water is the sly. Less water, let the steam fonthe cooking. Let it burn!! Butter for that extra glow, aroma and buttery effect.

Juliearth:
Trust me, water is the sly. Less water, let the steam fonthe cooking. Let it burn!! Butter for that extra glow, aroma and buttery effect.

I don't doubt that one bit.

femi4:
Yes

All you need is foil n jollof leaves

You don't say! 😀

Mariangeles:
So, you're trying to teach me how to cook party jollof, eekwa? 😀

That post is right. If you smoke your tomatoe, pepper and onions, you don't have to burn your food.

In some countries, eg when making fried rice, they flip it on hot smoke like 3 times to achieve the smokiness. The food should not necessarily burn.
Also, less water and steam cooking does the magic.

Not really a fan of smokey party jollof rice except the bottom. I love that burnt part and will eat once I am sure of the ingredients used. Too much ajinamoto. Gives me serious tummy ache. Some has too much oil too.