pocohantas:


Nonsense somebody

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

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.

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

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

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.

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.

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.

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

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.

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.

pocohantas:


I no kuku get work now.

And you had the guts to call freelancers hermits?

pocohantas:


I no kuku get work now.

pocohantas:



Pic: Food is ready. I turned properly.

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.

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.

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