₦airaland Forum

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

Nmaglit:
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.

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...

homeboy205:
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

czarina:
Try using a turning stick for stirring instead of the regular spoons and ensure the heat matches the quantity... Too much can be bad.

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

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

AuroraB:
I wouldn't have white rice, out. Jollof it must be
Miss my friend, she's a champ on this

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

stinggy:
Walahi I can't imagine eating all these igbalode jollof wey dem no dey allow mak e burn ooo



I know you must be here

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

soflygerian:
ATTENTION!!!! slay queen spotted who nearly burn her papa house cuz of jollof rice

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

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...

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

Ekeseges:
You mean burnt offering

AuroraB:
I wouldn't have white rice, out. Jollof it must be
Miss my friend, she's a champ on this

PrimadonnaO:
Lol. This is one of the reasons people say I'm weird. I always say I love burnt food and they keep giving me the stares. Maybe they think I want charcoal burnt.

Tedassie:
be wary of cancer,bruh

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

kadree:
When you get to your place of worship, beg God for forgiveness for being inconsiderate . You wan kee me? I almost swallowed my phone with that jollof pix up there. Make una dey fear God ooo.

HungerBAD:
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/

Scatterscatter:
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

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...

dingbang:
ok so what do you advise?

shilz:
Stir very well before placing on fire,and water should be added without stirring if need be and if u must stir it should be when the rice is cooked.