What it is: Not whatever the hell Jamie Oliver said it was. Jollof’s base ingredient is always rice, and “TPO” (tomato, pepper and onion) plus scotch bonnets. It’s customisable according to your preference: make it hotter than the sun, or as mild as a European’s palette (jk, but not really). Add mixed vegetables if you want (please don’t). Best enjoyed with piping hot dodo (see below) and a cold Supermalt.
Why it’s awesome: It’s pure, flavourful carbs, and tastes like God’s love. What’s not awesome about that?
There’s a recipe here. Or try this one here.
The outcome of a recent survey concluded that we all like to enjoy our Jollof rice in different ways. Some prefer the traditional spicy taste with a characteristic smoky flavour imparted by the cast iron pots in which it has been cooked. Others like a moist and semi-mushy consistency while others prefer an al-dente style with the grains not sticking together.
The truth is, there is no perfect Jollof rice recipe because, based on this survey, perfection is very relative and is an individual thing. That said, flavours and tastes put aside, there is still the need to get some basics right, i.e. the starting ingredients, without which you CANNOT make Jollof rice! … read more
