NewStats: 3,261,361 , 8,173,786 topics. Date: Thursday, 29 May 2025 at 12:49 AM 37b71

Mariangeles:

So, you're trying to teach me how to cook party jollof, eekwa? 😀

Why not — are you the inventor of Jollof rice? 😁

RenaissanceGuy:
Why not — are you the inventor of Jollof rice? 😁

I won't say that I am.
Are you a cook?

Mariangeles:

I won't say that I am.
Are you a cook?

No, but that method has worked for me again and again.

Juliearth:




With the right technique, you can achieve the flapir even on gas.

Oh! Okay.

dimexy247:



Oh! Okay.

I shared some tips here. Kindly look it up.

mjuvey3:
I make the best jollof rice.

The secret is goat meat stock,butter,white pepper, enough red tomatoes and tatashe,then cook on low heat and allow it to burn.

This description alone don dey make me hungry 😭

Yes, of course. I'm very good at making jollof rice!!! My jollof rice is da bomb!! Tonight I'll be making fried rice, though.

Mariangeles:


You don't say! 😀

https://www.youtube.com/watch?v=z4tNAyRdo70?si=Q2a-oXcD8DGBUnOV

femi4:

https://www.youtube.com/watch?v=z4tNAyRdo70?si=Q2a-oXcD8DGBUnOV

So, what is the jollof leaves called?😌

It's not by posting YouTube link.
Although, Sisi Jemimah (and Sisi Yemmie also) has one of the best jollof rice recipes.

Mariangeles:


So, what is the jollof leaves called?😌

It's not by posting YouTube link.
Although, Sisi Jemimah (and Sisi Yemmie also) has one of the best jollof rice recipes.

Bay leaves now..why are you in doubt

femi4:
Bay leaves now..why are you in doubt

Hahahahahahaha

So, why didn't you state so earlier?😀
You could've confused some people, you know?

Mariangeles:


Hahahahahahaha

So, why didn't you state so earlier?😀
You could've confused some people, you know?

That’s why I ed the video for evidence. You just don't want to believe me

Lolz, when you are not cooking for a large crowd.

Put less water low heat, let it burn slowly and allow the ingredients to sink in... 😋

i appreciate alot!

Beremx:
main ingredients i use is Euroma curry powder, thyme, Gyma coriander and bay leaves

Juliearth:



I shared some tips here. Kindly look it up.

I will, thank you.

DeeScan:
.
She goes by caa.z or something now

Ok. Thanks ..

mjuvey3:
I make the best jollof rice.

The secret is goat meat stock,butter,white pepper, enough red tomatoes and tatashe,then cook on low heat and allow it to burn.

The standard recipe is INCLUSIVE of the bay leaves aroma, chicken and turkey meat stocks as alternatives, curry and thyme seasonings. These CORE ingredients make up the parts of the famous and original smoky party jollof rice recipe with recipe origins from the party scenes in the South West of Nigeria. Smackdown one of the best two jollof rice recipes I've ever tasted in my decades on Earth.

From Senegal (where the Wolof ethnic group FIRST came up with their own brand of jollof recipe) to the Yoruba-speaking South West of Nigeria (where the smoky party jollof rice recipe with a slightly addictive peppery taste which creatively evolved from the weekly family get-together parties, owambe parties and then moving into the corporate parties), it's been an absolute evolution for the jollof scene in West Africa and beyond.

Big props to the other jollof rice recipes as well BUT my BEST is the addictive original smoky party jollof rice recipe made with the healthier Basmati rice (because of the LOW Glycemic Index level of less than 55 as opposed to white rice which has a very high Glycemic Index level of over 90) which I eat weekly.

SisiYemmie and Sisi Jemimah are by far in the top 5 of my best YouTubers for getting the BEST Yoruba-styled smoky party Jollof rice recipes (slightly pepperish and infused with bay leaves), moin moin and more. I've had the video from Sisi Jemimah right BELOW saved for years in my digital archives.

How To Cook Perfect Party Jollof Rice : Tips for Smoky Nigerian Party Jollof Rice

https://www.youtube.com/watch?v=z4tNAyRdo70
Sisi Jemimah's Recipes

What do you mean by "First do not parboil your rice. Just wash and drain?"

Also, what is the meaning of the bolded?

Juliearth:







You can work your way around it to achieve that even while using gas.

First do not parboil your rice. Just wash and drain.

Your stew base has to be in the right proportion .

You season your oil with bay leaf, thyme, a little curry and rosemary before yo set out to fry the sachet to stop and stew base.


Lastly and most importantly, water and rice should be st the same level (with water slightly higher) once you mix. Seal properly and cook on low heat for 20 minutes after which you open and lift from bottom to top. Even if rice is undercooked, dont add water, let the steam do the cooking. Once your rice is 90 percent cooked, add some butter, blast up the heat and let it burn. This process will give you the part jollof taste.



Note that you need to be generous with oil when making party jollof rice .

Wetin be white pepper?

Commentor:


That white pepper is the truth.

Love800:
What do you mean by "First do not parboil your rice. Just wash and drain?"

Also, what is the meaning of the bolded?

The principle of not parboiling the rice intended for jollof rice is borne outbofnthe fact that the rice, when mixed with the stew base, first need to cook in its juices and subsequently steam cook. Parboiling the rice may take away the steam-cooking phase which is what gives that signature party jollof taste.

Love800:
What do you mean by "First do not parboil your rice. Just wash and drain?"

Also, what is the meaning of the bolded?

Bottom-to-top is just a theoretical explanation on how to stir your rice while steam cooking so it can cook evenly. When your rice is steam-cooking, you need to move it around. Thus, lift the rice at the bottom up to the top with your spoon so those originally at the top can move to the bottom.

Define rice parboiling pls?
Don't be angry for my too much questions. Thank you.

Juliearth:






The principle of not parboiling the rice intended for jollof rice is borne outbofnthe fact that the rice, when mixed with the stew base, first need to cook in its juices and subsequently steam cook. Parboiling the rice may take away the steam-cooking phase which is what gives that signature party jollof taste.

Oh! Thanks alot.
My instinct told me that this is referring to turning/stir of the food. I needed to ask, so as to be sure.

Thank you.

Juliearth:




Bottom-to-top is just a theoretical explanation on how to stir your rice while steam cooking so it can cook evenly. When your rice is steam-cooking, you need to move it around. Thus, lift the rice at the bottom up to the top with your spoon so those originally at the top can move to the bottom.