Traditionally, in Nigeria – long grain, parboiled rice has been the rice of choice for Jollof. Its virtues? It can stand up to the rich sauce without losing its character. In other parts of the world, Thai Jasmine rice is popular – whole in Ghana...
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...
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...
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...
Chock full of smoky flavours, commonly cooked over open fire. However, this can also be achieved on the stove top by 'controlled' burning of the rice. The key here is to cook the rice in a vessel that allows burning, preferably stainless steel, aluminium or cast iron as opposed to non-stick.
My home version features flecks of burnt rice - proof of 'authenticity'.
Jollof rice: rice perfection that's half way between the dryness of pilaf and the creaminess of risotto.
'Traditionally', Jollof rice is made with specific ingredients which define the perfect pot - from long-grain rice to scotch bonnet peppers and Maggi cubes for seasoning. I now present the Jollof essentials. Truth too is, essentials are no guarantee to success so one must understand a bit about the 'perfect' combinations.
Last Christmas: Smoky Stick Jollof Rice[/caption]
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