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Here's an update on a Nigerian classic: Stir-fried Jollof rice. And this isn't to buck tradition - this is about how travel shapes who we are, opens up our eyes to new possibilities and redefines our boundaries. For Nigerian Jollof is typically 'stewed', not stir-fried or oven-baked. Right now, Nigerians the world over are planning their Christmas meals, and clothes. They are wondering how they'll spice the fried chicken, and how the Jollof (rice) must have that 'smoky' flavour, thanks to socarrat, or bottom pot as we call it in Nigeria. They have also picked out special clothes and shoes for the day. The children especially. Jollof rice is made for everyday, but especially for Christmas Day. Along with Fried chicken and beef and 'Nigerian salad' - a coleslaw type salad. DSC_1015
15 August, 2016 /

This exhibition was everything I love about food. The sculptor and curator describe it as ‘Sculpture meets food meets travel meets history’. As you well know, I'm fascinated by the history and culture behind Jollof Rice. Its origins, the translations, the fascination we have with it and...

15 August, 2016 /

I'm a  fan of fusion and merging but you already know that. This dish is the result of a night out with M of OmNomLagos at the  SAOCafe in Lekki 1, Lagos. Can I just say I  love SAOcafe? It is a beautifully designed space. Before...

15 August, 2016 /
Two years ago, I discovered Oven-baked Jollof rice. I'd made rice a few times in a clay pot in the oven but it never occured to me that Jollof could be made in the same way. It was at my sister-in-laws in Mount Vernon, New York where I saw her cook up the most amazing rice in the oven, with little effort. I dug about and it turns out that this is very much practice for Nigerians and Africans in diaspora - something about the ease maybe? I like this method for a few reasons:
  1. It frees up the stovetop - I can cook and do more.
  2. It doesn't require 'mothering' of the pot - you mix the ingredients in, set it in the oven and let bake away.
_DSC0523 Step 2 is easy because the rice cooks at an even temperature so there aren't any issues (except of course your oven has hot spots).
15 August, 2016 /

Sometimes, greatness is thrust into your laps. Sometimes it is. Sometimes, some kind soul - @temisol in this case makes a suggestion, sets you on a course of deliciousness that leaves you breathless. The suggestion of adding pumpkin puree to your mix, the fact that it...

15 August, 2016 /

Because everyday is World Jollof Rice Day. And so I present you one of two recipes - Asun Jollof- I concocted during the run-up to August 22nd - the other? A smoky prawn version. Step 1 Get goat meat and season it with salt, ground onions and chilies. Step 2 Coal-smoke for...

15 August, 2016 /

Thanks Nigerian Twitterverse for the contributions. Here is what we have - 5 approved sides for Jollof Rice: Meat, Dodo, Coleslaw, Moinmoin and Eggs. Per plate? Two or more of these seem like the right amount. For example - dodo and meat; meat and moinmoin; dodo...

15 August, 2016 /

I'd never really given much thought to the perfect drinks for Jollof till #Jollofgate, when I spied a bottle of ale next to Jamie's offering. Now, I know Jonny Garrett,  the deputy editor of Jamieoliver.com who worked with him on thefeature is a beer aficionado who loves...

15 August, 2016 /

I've promised myself that I will share more Nigerian recipes with you. I'm not bold enough to  say 'whether you like it or not though!' Actually, it was Aparna of My Diverse Kitchen who finally tipped me over the edge with a comment on my gnocchi...

15 August, 2016 /