abike12:
looks good! I still don't have the liver to use basmati for jollof rice.

abike12:
looks good! I still don't have the liver to use basmati for jollof rice.

pocohantas:


I am not alone after all.

naptu2:


The secret to Nigerian party jollof rice is not in that list. The secret is firewood.

ibkayee:


You don’t know what you’re missing

pocohantas:


Yes it helps.



I got the taste actually and I have done with/without parboiling. I prefer the parboiled rice for this rice. I have seen party rice being parboiled severally.

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

Eulalia:


Gbam!

When I was into it big time, I shuned all those industrial gas ish and always went for firewood. It makes all the difference.

If I get a contract today, it is firewood I'll still use. They know me. Highest I wear a sunscreen with high SPF and I'm good to go.

Eulalia:


Ok your choice though. But butter nkor?

pocohantas:


Missing nothing babe. I like basmati for aesthetics, nothing more.

Goalnaldo:
your small breasts. Bet something bigger

dexla:
This list of ingredients is too complete.
As for me I cook with pressure pot on low heat when I run out of foil paper and i get better results. I never get to open the pot until im ready to turn the rice. I also use nutmeg, gives it that unique taste but too much of it can ruin it all. The consistency of the paste is the foundation of doing it right, once its watery your party jollof cease to exist.

pocohantas:


My aunt is a caterer and she doesn’t use firewood. She is a PREMIUM caterer and her jollof is bam! The secret is NOT firewood.



It is a type of pepper na.



Food have been burning in homes without firewood. Anything can burn food with the right intensity. Yes, burning accentuates the taste if all other is gotten right.

I didn’t say they are compulsory, they make my stock richer. Caterers use “safe“ seasonings for their stock too. So, they are not so “dispensible”.

pocohantas:
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.

www.nairaland.com/attachments/11740895_9fcdd30edb384100915fd777e8e92929_jpeg_jpegfd967c6fc5203a749e6281c586ea048c

obailala:
Haha... trust me, this issue has been extensively debated by the 'council' and resources were released to conduct extensive experimentation. Of course those ingredients and processes you mentioned help to give it a richer taste, but you see that unique party taste? The burning of the rice is the key key factor which produces that aroma.

A lot of people may say firewood is the reason, but from research, all the firewood really does is to burn the food at the bottom and sides of the pot. I agree with you, food has been burning in homes, but 'burn' pass 'burn'!

pocohantas:


Pic 1: Seasoned Chicken ready for cooking.
Pic 2: Parboiled rice (you can see it is still firm).
Pic 3: Tomato + pepper paste frying. (Watch out for how it transforms in the next post).

pocohantas:

pocohantas:


My aunt is a caterer and she doesn’t use firewood. She is a PREMIUM caterer and her jollof is bam! The secret is NOT firewood.



It is a type of pepper na.



Food have been burning in homes without firewood. Anything can burn food with the right intensity. Yes, burning accentuates the taste if all other is gotten right.

I didn’t say they are compulsory, they make my stock richer. Caterers use “safe“ seasonings for their stock too. So, they are not so “dispensible”.

chibuikenicole:


is crayfish not neccessary dear?

Pejudear:
@Pocohantas thank you sooo much for this recipe I'll definitely make use of it. The ewa agoin recipe was great too.We enjoyed it in my household. Thanks a lot

pocohantas:


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.

naptu2:


You are talking about the secret to making jollof rice. There is a difference between regular jollof rice and party jollof rice. The difference is wood smoke.

Your aunt makes regular jollof rice. It might be great regular jollof rice, no argument there, but it's not party jollof rice without the wood smoke.

Ishilove:

Op says most sophisticated caterers don't use firewood again.

naptu2:


You are talking about the secret to making jollof rice. There is a difference between regular jollof rice and party jollof rice. The difference is wood smoke.

Your aunt makes regular jollof rice. It might be great regular jollof rice, no argument there, but it's not party jollof rice without the wood smoke.

Eulalia:


Burning tomatoes is not what gives you that flavor. Though the flavor is gotten from a combination of a few ingredients like: dried long pepper, bay leaf, and cooking butter.

If you burn your stew, your rice will taste bitter. Its ok to burn the rice and this happens after butter is added.

pocohantas:

And if you are in the diaspora? You go fell a tree hah?

maybe

The first recipe I got had butter, didn’t like.

oh...ok then. But its a must for me.

pocohantas:


It can be party jollof without wood smoke. Caterers have been cooking without firewood and we have been eating. Even the ones in diaspora cook without “wood smoke”.

My aunty makes premium party jollof rice.