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 the most intense, smoky flavour. […]
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Six Perfect Drinks for Jollof
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 pairings… (he’s @beerchannel on Twitter) To be honest, food and drink pairings […]
Five Approved (Somewhat Essential) Sides for Jollof Rice
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 and eggs. Get the drift? Minimum allowable accompaniments if […]
Banga Jollof
This is one of the few times I make Jollof rice without first cooking the rice. The first thing I do is call my mother who instructs me accordingly. Rice. Banga cream and no spices. If at all, a mere pinch. I begin by washing the rice in water till clear. In a large pot, […]
August 22nd – In Preparation for World Jollof Rice Day
Here’s everything you need to get ready for World Jollof Rice Day – lessons on history, culture, controversies, essentials and more. Mark the date – August 22nd, use the #WorldJollofRiceDay. To begin, I recommend you listen to WizKid’s Ojuelegba. Just because it is my current favourite song and because…yeah, I say so. [soundcloud url=”https://api.soundcloud.com/tracks/168209671″ params=”auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&visual=true” width=”100%” […]
#SundayRice: Smoky Peppered Snail Jollof Rice
Eaten on a Tuesday and Wednesday. And repeated again today, on a Sunday. And also a short discourse on how ideas are formed – one of the most intriguing things ever. How are synaptic connections made that generate so much possibility? I was on my way home a few days ago when I drove past […]
Part 5: Oven-Baked Jollof Rice
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 […]
Part 4: Around the World in Twelve (12) ‘Jollofs’
…or Twelve (12) Shades of Jollof Rice. Jollof rice in the simplest terms is a beacon for West African cuisine. Texturally, it’s half way between the separate, not mushy grains of a pilaf and the ‘sauced’ creaminess of a risotto. Here are twelve (12) takes from classic to not. 1. Classic: Nigeria & Along the coast of West Africa […]
Part 3: The Fundamentals of Jollof Rice
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 present – the Jollof essentials. Truth too is, essentials are no guarantee to success so one must understand […]