NewStats: 3,259,500 , 8,170,336 topics. Date: Sunday, 25 May 2025 at 11:00 AM 604w4k

I created a thread previously; How To Make Home Made Ewa Agonyin and despite the “criticism”, I am glad it helped some people.

For today, I would like to remind us that we have jollof rice and we have party jollof rice. I don’t need to explain the difference between the two, we all know as e dey go. I get bored with the former, never the latter. I have watched this being cooked a few times and they didn’t put anything special, none that I saw at least, but I never quite got it. Always ended up with sweet concoction rice.

It took me sometime to figure out the process and there has been no going back.

To get this, you have to be thorough and generous with ingredients. There is really no magic.

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4

pocohantas:


Nonsense somebody

Wetin you wan teach us this time?

I like how you state ‘normal’ people. Because some of us can eat for Africa

cococandy:
I like how you state ‘normal’ people. Because some of us can eat for Africa

Ah sis. You get the point o.
Emphasis on NORMAL people.

I can bet my left breast that this will get to the front page. Someone should rape my comment, please. Thank you.

pocohantas:



Pic 1: Ideal Pot.
Pic 2: Groundnut oil you should avoid, IF YOU CAN...
Pic 3: The rice on the left is Basmati, obviously more beautiful- but not fit for the job. So, I use the thai rice (on the right) for the cooking. However, if you have to use Basmati, do not parboil. Just soak and wash with hot water.
4: Wooden spoon.

I’ve used basmati for jollof before and it turned out really good. I got asked for the recipe multiple times. There are tricks to it. But not really anything difficult.
I use enough oil as it can tend to be dry and basically steam it. Limiting adding water or too much stock.

I know some folks in this food section hate basmati. Let me go before they come for me.

Also you’re still owing me jollof.
I’ll collect

UyaiIncomparabl:
I can bet my left breast that this will get to the front page. Someone should rape my comment, please. Thank you.

your small breasts. Bet something bigger

cococandy:


I’ve used basmati for jollof before and it turned out really good. I got asked for the recipe multiple times. There are tricks to it. But not really anything difficult.
I use enough oil as it can tend to be dry and basically steam it. Limiting adding water or too much stock.

I know some folks in this food section hate basmati. Let me go before they come for me.

Also you’re still owing me jollof.
I’ll collect

Yea there are tricks to it, but I wouldn’t advise a rookie to start doing tricks . I also would never advise Basmati for bulk cooking. Personal preference o.

The jollof is in Nigeria.

The onion+tomato paste+grounded tomato frying is the key to getting that party jollof taste. If you don't get the right consistency, no amount of beef or chicken stock can rescue the jollof rice.

Pocohantas so you are a light skinned lady . Nice tutorial though. For those of us who sucks at cooking, I'll bookmark this page.

dominique:
The onion+tomato paste+grounded tomato frying is the key to getting that party jollof taste. If you don't get the right consistency, no amount of beef or chicken stock can rescue the jollof rice.

True, but if you fry your tomatoes well and put in too much water, no amount of frying will rescue the jollof rice. It is a combination of factors. That is why I said, one has to be thorough from the start.

pocohantas:


Yea there are tricks to it, but I wouldn’t advise a rookie to start doing tricks . I also would never advise Basmati for bulk cooking. Personal preference o.

True

Nice thread poco .

Your sucre papito should make sure he always hits the gym because you are such a good cook you can turn someone to a whale just by looking at your food pictures.

I feel like I have added so much weight already just by looking at that jollof.

Poco has found her calling...bad market for agoyin people
Well done.

Twoclans:
Nice thread poco .

Your sucre papito should make sure he always hits the gym because you are such a good cook you can turn someone to a whale just by looking at your food pictures.

I feel like I have added so much weight already just by looking at that jollof.

Lmao, thanks Twoclans. I don’t overfeed him. Plus there are so many ways to burn calories na...

Mariangeles:
Poco has found her calling...bad market for agoyin people. Well done.

I no kuku get work now.

Goalnaldo:
Pocohantas so you are a light skinned lady . Nice tutorial though. For those of us who sucks at cooking, I'll bookmark this page.

Lol. I am not fair, I guess you are just darker than I am. You are welcome. Let me know when you try it.

pocohantas:


Lol. I am not fair, I guess you are just darker than I am. You are welcome. Let me know when you try it.

the hand I saw holding the wooden spoon was fair to me. Anyway, email me my own portion of the meal, if it's still available.

pocohantas:


I no kuku get work now.

And you had the guts to call freelancers hermits?

pocohantas:


I no kuku get work now.

Why you been come carry contract give Tico na? You suppose fit handle am

pocohantas:



Pic: Food is ready. I turned properly.

Chai. I won't mind borrowing money to pay 580k brideprice on this one head and I go contribute 120k towards her brother marriage too.

Poco, shebi your papa go accept mek I pay installments? Aswear, I go finish paying in just 25years time, e no go am.

I read a blog that says that white pepper helps with the party taste. I should try that.

I don't have the patience to wait for the evaporation . I pour everything in and steam the hell out of it. It comes out nice but not as nice as party jollof rice. My mum manages to get the party taste with tomato ata, red bell peppers, onions and ata rodo. I don't know how.

Basmati can actually be really good especially the golden sella and supreme sella types of basmati rice. Have you tried cooking jollof in multicooker?

pocohantas:



Pic: Food is ready. I turned properly.

pocohantas:


True, but if you fry your tomatoes well and put in too much water, no amount of frying will rescue the jollof rice. It is a combination of factors. That is why I said, one has to be thorough from the start.

I don't add water until rice has entered the pot. Before I got it right, I used to add water to prevent the onion and tomato paste from burning. With time, I got to realize that the secret to that aroma is by slightly burning the paste and adding beef of chicken stock to soften it if need be. I still don't always get it right but my results are way better than before.

Since you used foil was there a need to parboil the rice

dominique:


I don't add water until rice has entered the pot. Before I got it right, I used to add water to prevent the onion and tomato paste from burning. With time, I got to realize that the secret to that aroma is by slightly burning the paste and adding beef of chicken stock to soften it if need be. I still don't always get it right but my results are way better than before.

You are right on this too. My friend would always ask why I want to “burn” my tomatoes. It has always given me what I want, so, why wouldn’t I burn it? I guess you are not being consistent with something.

1Sharon:
Since you used foil was there a need to parboil the rice

I saw the need to parboil this rice because of its starch content. The foil is to trap all steam and ensure it cooks with minimal water and heat. I don’t think it conflicts anyway with the parboiling.
Does it?