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.