₦airaland Forum

pocohantas:
It is all for you baby.

Thank you Mami.

Party jollof rice in large quantity shouldn't be parboiled.... You'd regret it... Just cook it directly....

Hathor5:

ElvisPresley:
You need to try it out dear... The President butter brand is the best I can recommend...I think it's sold for 1500.

Saltless butter in jollof? First time I'll be hearing of such. I hardly use butter for jollof, but the few times I have, it's blueband or simmas margerine

Mariangeles:
Comot for there!
Who go trust your poor judgment on best brands? You wey like Dangote spag? Abegi!
No let me wash your pant for public o. You know say you cook jollof for us...behave

Durrhhhhh!
Talk to the fingers!!!

dominique:
Saltless butter in jollof? First time I'll be hearing of such. I hardly use butter for jollof, but the few times I have, it's blueband or simmas margerine

Different strokes for different folks...

ElvisPresley:
For real... You know most of these women are old-time caterers and they have tried both the firewood and gas cooker options....So for them to stick to the gas cooker option means there's more to party jollof rice than Firewood....

Don't worry,i'll take you there someday come have yourself a Jollof orgy...Lol

Ah, most of those caterers know wassup now o. Na before them dey suffer.

I will be waiting for the jollof orgy.

Mutaultope:
Jollof rice don't make the cut in parties nowadays


Amala dudu + ewedu
pounded yam + efo riro
with atleast two pieces of meat



party don set

The reason is because jollof rice at party tend to be warm not hot which therefore leads to waste
.. I told my mom that the jollof rice on my wedding day should be cooked at the venue... It has to be straight from fire... Guests would eat it more....

tenderheart:
I am wondering..U dont need to parboil the rice after several washing with water.

Olopo no get dat time and their food still comes out nice.

exactly. Olopo that wants to cook 2 bags of rice will never parboil it. Like the op said, the secret likes in the stock, the pepper combination and frying of the stew.
One more thing. The fried stew should be "near salty" from the combination of seasoning cubes(i prefer knorr chicken) and salt.

Your jollof rice will burn. That's normal.

cococandy:
I like how you state ‘normal’ people. Because some of us can eat for Africa

Exactly where I wanted to point out about 'normal human'. Some people eating habits are very annoying. Don't pray to have suchlike as relations.

pocohantas:
Ah, most of those caterers know wassup now o. Na before them dey suffer.
I will be waiting for the jollof orgy.

No problem Madam...

dominique:
The onion+tomato paste+grounded tomato frying is the key to getting that party jollof taste. If you don't get the right consistency, no amount of beef or chicken stock can rescue the jollof rice.

Wait so it's Gravy she was calling Stock, i have been wondering what she meant by stock, anyways Pocohantas, correct yourself


Wetin concern me, i add everything, and allow it to get dry & burnt, Jollyoff rice is set, i dont have time for Badmas or Tahci rice,, but i've learnt something new sha

pocohantas:
I didn’t parboil AFTER washing severally with water. I parboiled because the rice is starchy and I didn’t get what I wanted when I didn’t parboil. It boils down to type of rice too.

You must argue sha.

Bifakacproducts:
Can you at your convenience time share a recipe of that food on your profile?. I think it's called kenke or Keke, not sure if I got that right. But it's a Togo/Yoruba dish I guess

It is a Ghanaian dish and you got the name right. I can’t make it o, but I like it.

sisisioge:
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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

Don't forget to lower the heat ooooo.

You lower the heat, it cooks better. If you high the heat, it burns without being tendered.

Reducing the heat would save you gas from finishing intime.

Pls how do I per boil rice? And what's the difference between perboiled rice and straight forward boiling. I always do the latter.

shumuel:
Wait so it's Gravy she was calling Stock, i have been wondering what she meant by stock, anyways Pocohantas, correct yourself


Wetin concern me, i add everything, and allow it to get dry & burnt, Jollyoff rice is set, i dont have time for Badmas or Tahci rice,, but i've learnt something new sha

Why?

I don’t know what your gravy is, but stock is absolutely correct.

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

Lol, wetin Musa no go see for NL

Gravy is not stock though

shumuel:
Wait so it's Gravy she was calling Stock, i have been wondering what she meant by stock, anyways Pocohantas, correct yourself


Wetin concern me, i add everything, and allow it to get dry & burnt, Jollyoff rice is set, i dont have time for Badmas or Tahci rice,, but i've learnt something new sha

PattyMike:
Pls how do I per boil rice? And what's the difference between perboiled rice and straight forward boiling. I always do the latter.

You parboil rice by putting in cold water (without washing), cook for few minutes and wash. If you have been doing otherwise without issues, then I think you have no problem. I have three rice brands and they all have different methods for cooking.

cococandy:
Gravy is not stock though

What is gravy?

ibkayee:
You don’t know what you’re missing

Please share your recipe. I'd love to try. My first time cooking plain basmati rice I used normal water and the rice disgraced me lol

For someone that takes this subject to heart. It all comes down to layering flavors from start to end. The last piece of the process is imparting wood smoke flavor into the food. It’s the same reason we love Suya, fish or anything exposed to smoke from firewood.

abike12:
Please share your recipe. I'd love to try. My first time cooking plain basmati rice I used normal water and the rice disgraced me lol

I use normal water too, I find that it can be hit or miss depending on the type of basmati rice though

abike12:
Please share your recipe. I'd love to try. My first time cooking plain basmati rice I used normal water and the rice disgraced me lol

What is abnormal water?

ibkayee:
I use normal water too, I find that it can be hit or miss depending on the type of basmati rice though

Lol. I was just asking her the different types of water o.

pocohantas:
What is abnormal water?

The amount of water I would typically use for long grain rice. Also tried it in the rice cooker and it didn't come out well. I quickly abandoned it and went back to my long grain rice jeje

pocohantas:
What is gravy?

Gravy is a thickened sauce used for serving meat especially turkey and beef steak. And the base is often made from the meat stock and then other seasonings and thickeners are added. They pour it on the meat when it’s ready to eat.

I’ve never had gravy from anywhere before and liked it unless I made it myself. Some people make it too thick like pap. Who wants to eat meat coated in seasoned custard?

naptu2:
The taste had everything to do with firewood. Have you eaten jollof rice cooked with firewood?

***Cooked with firewood**

Is that grammar correct?

cococandy:
Gravy is a thickened sauce used for serving meat especially turkey and beef steak. And the base is often made from the meat stock and then other seasonings and thickeners are added. They pour it on the meat when it’s ready to eat.

I’ve never had gravy from anywhere before and liked it unless I made it myself. Some people make it too thick like pap. Who wants to eat meat coated in seasoned custard?

Ohhh. He got it twisted then. Gravy is gravy, stock is stock. Gravy seems like a curry sauce without the vegetables.

It doesn’t look fine na. Why would I even wanna eat meat with stock. The meat came out of the stock, right?

i pray i marry a lady that knows how to cook like u or my mum

abike12:
The amount of water I would typically use for long grain rice. Also tried it in the rice cooker and it didn't come out well. I quickly abandoned it and went back to my long grain rice jeje

I made that mistake too. Thankfully I knew something might go wrong, so I was on guard. Quickly salvaged the situation by sieving the excess water out. What brand of “normal” long grain rice do you use?

I have three brands of rice currently, all in my search for a “beautiful good rice”.

The only thing I saw in this tutorial was op's fresh hand. Op must be very fine