Monday, June 30, 2008

Jollof Rice, v1.0

Since there are many different versions of Jollof Rice, I named it version 1.0!

Rice - four or five cups (for a serving of 3 adults)
Vegetable Oil - about 4l, which is two tablespoonfuls
Sliced Onions.
Sliced Tomatoes.
Shredded pepper.
Tomato puree, three tablespoon scoops.
A tablespoon scoop of butter/margarine.
Two Knou cubes (you can use any seasoning of your choice).

Step 1: Pour the oil into the selected pot. Add the butter. When the combination is hot, sprinkle a little salt and add some sliced onions.

Step 2: Add the shredded pepper and stir for a few seconds. Add the tomato puree. Stir.

Step 3: Add the seasoning and stir until fried. Add the jug of hot water and stir to ensure that the combination evens out smoothly. Wait a few minutes for the combination to heat up, stirring constantly.

Step 4: Wash the starch out of the rice (simple effective procedure to eliminate the perboiling step. Add salt to the dry unwashed rice, and add three tablespoonfuls of water.Rub the salt into the rice for three minutes. Rinse away the starch.

Step 5: Add the rice to the combination. Cover the pot and wait for the rice to get soft. Always check constantly - remember you used hot water to speed up the cooking time. If the rice isn't soft and all the water is gone (which is preferable to having too much water, as you cannot sieve it out), add little quantity of water.

Step 6: When the rice is almost done, add the sliced tomatoes, and remaining slice onions to steam and cover the pot.

Step 7: After three minutes (or less, depending on how crunchy and fresh you want the tomatoes and onions to be), stir the rice to ensure that no part is lacking in the condiment.

Serve with Chicken or Fish...Enjoy!

Thursday, June 19, 2008


Right now i am wondering how this happened - how I could forget about rice, a staple food in my country for this long! Rice is a daily item on everyone's menu in Nigeria, and we have so many recipes, and even so many different ways of cooking the same dish, you'll be amazed- i was once told that there are seven different ways of cooking jollof rice! Seven! I know only two!
There are some dishes that are common - jollof rice, fried rice, rice and stew, etc, while there are some that are unique - coconut rice, green rice, etc. There is also our very own native rice - ofada rice, which is the first choice at parties these days.
Let's begin the rice journey!

Wednesday, June 18, 2008


Nigeria is known for the strong aroma from our cooking, and every child that grew up in the country can actually tell which soup is cooking just from the smell. Its not that there is any strong spice like garlic that has a distinctive smell anyone can name, its more like a scent composition - the combination of several ingredients produces a distinctive smell.
All parts of the country have their special soup. The Calabar people and some Ibos will even tell you that there is a difference between a 'soup' and a 'stew'. And the method of cooking differs with every community that you meet.
I shall keep saying it, we are really rich!
This is a call out to everyone - send your soup recipes NOW! Eery soup that is truly Nigerian will do!