KOREAN SISTERS TRY COOKING JOLLOF & STEW 😱 | COOKBANG/MUKBANG 

Disclaimer: Best if u don’t use our video for ur jollof and stew 😳😂

Africans screaming "Ah! No! That's too much! Put more! Wait, not yet!.... 😂😂

Yooo when you guys started cooking the chicken without spices, garlic, ginger and onions, I literally almost cried

I really appreciate Eunice and Shay cooking and exploring different cultural foods!! I love that open mindedness and respect for different cultures. xxx

You guys did well! Tips: make sure you use enough oil to fry the tomato paste, fry it until it changes to darker red color and loses canned taste, after adding blended ingredients and spices let it simmer long enough for flavors to deepen. Also, it might be easier to add too little water, cook on low heat and keep adding water as it dries up until the rice is the texture you want.

Hi! I’m Ghanaian and I think you did a great job for your first time cooking jollof!! My first time was not as successful 😂 ! I wanted to just give you some suggestions on making your jollof cook evenly..make sure you stir it periodically to distribute the heat all around the saucepan. That will prevent some of the rice from getting mushy and others left uncooked. Also the liquid to rice ratio should be 2:1 so the rice doesn’t get too soft! Love You guys!!!

You guys didn't use any oil, you need vegetable oil to reduce the stickiness

they are so cute with the measurements!! when i cook, I never measure my seasonings 😂 I'll just sprinkle until the spirit of our ancestors whispers "STOP" 😆 AND its always turn out perfect!!! 👌 and what a coincidence! I'm currently cooking Jollof & beef stew ❤️ Anyways, maybe next time, you can use Parboiled Rice for the jollof, Wash it several time till the water turns clear. And for me, once my jollof are done, I'll just chop some chunks of butter, no need to melt it, let the heat from the jollof melt it and i'll stir it all together till it gets shiny 😂 taste better and use just enough water. not too much not too little. let your jollof on the fire extra 15 mins and let it burns a bit for that smokey flavour! And for the stew, I always use beef. Usually I'll boil the beef first, and then deep fry it. I LIKE IT when my fried beef not too soft because i love it when i "fight" with it while i eat lol 😝 and I'll "fry" my stew till the oil breaks the stew, (I have no idea how to explain that part 😂 ) and usually I'll add a bit of red oil for the taste. Red oil is palm oil. You may wanna add some ground crayfish in both of the stew and jollof, trust me it’ll taste better. #CHIMISQUAD

How many of you love them because they also love us 😭😭😭😭

The spice were overdose but y'all tried 😂 when the chicken was boiled without marinating or adding spice at first 😂 I literally screamed

I am European and my boyfriend is Nigerian. It took me a while to master jollof and stew ( although stew is always with turkey,beef,fish and goat meat) i never saw one with chicken drums 😅 season your water with meat and use that as broth MUCH BETTER 🥰 after the meat is boiled, put it in oil to fry it a little bit ( that way oil gets a nice flavour of meat too) then you take meat out, put onions and tomato paste till it becomes sweet and then you add tomato-pepper mix again spices (thyme, salt, curry powder and maggi) and fry it till it becomes nice dark red color, add the meat and water in what meat was cooked and simmer it till the water reduces and it becomes thicker. 🤤 i hope my African queens approve of this recipe 🥰 Jollof is very similar to stew, oil, fry onions, add tomato paste and fry till sweet add tomato-pepper mix, spice it. Previously cook your meat with spices, then add previously washed parboiled rice to the mixture (try not to mix it too much) add self made broth (enough to cover rice not too much because it will be too soggy then) reduce the fire and let it simmer. Meanwhile you can fry your meat. If you use beef you can chop some in little pieces and put it in rice. When rice is finished (if you want you can add some butter so its creamy but it is not neccesary) and then mix the whole rice in pot so it gets that really red color. The key is not to mix rice too much while cooking, let it do its magic. 🤩

1: Parboiled the rice for some minutes. 2: Fry your stew with more vegetable oil oil used is low. 3: Water measurement for rice is also important. 4: Stew also should have more vegetable oil or palm oil.

Next time for the jollof, fry the pepper mix properly until you see the oil floating, then you add your rice and stock. Make sure they are on the same level, then cover it foil and cook on low heat.

The amount of pepper used is way less😂😂😂😂😂😂I was like no one in my family will eat jollof with that little amount of pepper....anyways ❤🇬🇭 Ghana......you did well actually

Jollof is one of the foods that turns out different everytime you cook it. It will taste good but will always have its unique flavor each time

I recommended sisi jemimahs recipe. That would have been a better option.

I love the way you girls embrace other cultures, much respect and love 💕 proudly Nigerian 🇳🇬

I'm Pakistani but I love when u guys cook coz it feel like we are on a journey no matter which country food!!

Please do a cookbang of korean dishes which includes ingredients that are easier to find 🥺 I'd love that

I cried wen I saw that chicken lying dead on that water 😭

For Ghana jollof or other Ghanaian foods, I recommend nana aba’s kitchen. It’s a RU-vid channel of a Ghanaian lady, preparing various dishes but you can find many other channels. You can’t just mix the jollof and cover it to cook. You need to stir like every 5 minutes and cover with aluminium foil to cause some kind of steaming effect. Usually, we steam the chicken with blended or chopped onions, garlic, ginger with some salt or maggi. When it’s cooked, you fry till brown. Then you make the stew and add the fried chicken at the end. My suggestion as a Ghanaian.

Red onions are better for Naija jollof 😉 Going to keep watching, came from IG, love this! Cultural appreciation all day 🥰 I grew up loving Korean culture and some foods so I love seeing the swap. Also trying an African market may help with the ingredients

When I saw "try cookong" the speed i used to click the cideo was quick 🍃

OMG!!!!!!!!! I was so shocked by this for first timers I think they did a great job.

Nigerians use parboiled rice (carolina enriched extra long grain parboiled rice is a good brand), so maybe you guys should try that. The key to not having mushy rice is to not put too much water and let the steam cook the rice, It's okay if the bottom of the pot burns a little bit. Also try to use a wooden spoon and don't stir too much.

I am Ghanaian and I usually use jasmine rice. Sometimes I sauté the rice in a little oil before I start to add everything else just to get the rice to cook evenly and prevent it from being soft. Like others have stated you want to cook the rice with a lot of steam.

No one: YT Subtitles: guess what we're making you guys 'Jola" Me, a Jola: 🤔😳😲😵

Until you said this was Nigerian Jollof I wouldn't think it was but this was lowkey better than my first try of making it😂 Here's some tips: 1. Make sure you wash you rice to get rid of the excess starch I personally wash it 4-5 times 2. When you blend your tomato sauce (onion, garlic, ginger, pepper, tomatoes) boil it down till it's dry to get rid of the acidity and excess water 3. I didn't see you do this step so the first thing is fy your stew for the jollof rice : heat up any oil of your choice in a pan (I use olive oil ) dice onion and add it in fry it for 2 minutes or so (make sure the oil is enough to fry the stew) add your boiled down tomato paste and fry it for like 5 minutes then add in your chicken stock (not too much) then add your spices according to your taste. 4. This is the important part!! Add your washed rice and add in a little amount of water just enough to kind of cover the rice in the pot, drop your hear to the lowest temperature place a foil paper to cover the pot and cover the pot leave you're rice and let it slow cook the water isn't what will cook the rice it's the heat/steam that cookes it too much water will make the rice sticky and on high heat it might not cook properly even when its sticky. 5. This is a bonus step you can skip this but it takes the rice a another level 😂: when you rice us completely cooked switch off your gass and add some butter in it and freshly chopped onion mix it together the heat will melt the butter and blend the onion in. I hope this helped 😂 salanghea!!! ❤🇳🇬

The amount of chicken they ate with the rice is what’s most impressive 😂... love you guys

For a 1st try you guys did really well, it took me ages to perfect jollof, i'm talking years lol 🙈 Try using golden basmatti rice, it absorbs the stew really well its also great for one pot dishes.

Next time use the red onion coz it has alot of flavour. And the for the rice in other for you to have good texture you, per boil your long grain rice for five minutes make use you keep an eye on it so it doesn't over cook then you drain it and add cold water immediately to stop the heat from cooking the rice further, then you fry the base for the JOLLOF and add the rice into it and add the chicken stock, just enough to cover the top of the rice, and cover with foil until the water dries up . Another thing, when you blend up the tomatoes pepper mix, (just a little secret) if you're useing three cups of rice, then make use of three cups of tomatoes and pepper mix, the base does not have to be much. And you can watch recipes on how to prepare Nigerian JOLLOF rice. Here on RU-vid, I love you guys sooo much thanks for trying to cook it.😘😘😘😘😘

You both are so cute 💓💜💜💓 When I feel alone so I come to watch your videos 😭😢😭 Because you both are only the one who makes me happy 😭💙😭 love you sister♥💙♥

This is a legit Afghani rice recipe called Afghani pulao. #CHIMISQUAD Ingredients: - 3 cups of golden sella basmati rice (600g) - cumin seeds 2 tbsp - green cardamom (6pcs) - black cardamom (4pcs) - 200ml sesame oil (optional) (1 cup) - 3 medium onions 🧅 - meat (veal) 750g - salt 1.5 tbsp - shan pilau biriyani masala 1 tbsp - sugar 2 tsp - hot water 2 cups /500ml - carrots 🥕 3 - raisins to garnish (as per your preference) - hot water 2 cups/400ml Steps: -Soak basmati rice in enough water for 45 minutes. Drain the rice and set aside. - take cumin seeds, green cardamom and black cardamom into a grinder and make it into powder form. Set aside - Heat a large pan and add sesame oil. Once heated up, add chopped onions 🧅 and fry 5mins. - Add meat and salt and fry for 5 mins. - then add the prepared masala powder and sugar and fry for 10 mins. - now add hot water, stir and cook for 30 mins by covering pan with a lid. - chop some carrots into 4mm thin julienne shaped, add it into the pan and stir. - now add raisins and cook for 3 mins covering with lid. - now add golden sella basmati rice and spread it evenly in pan and add hot water 400ml.cook for 10-15 mins. - check with finger if rice is cooked or not. - now add shan pilau biriyani masala. - preheat oven to 250 degree Celsius. - place the pan covered with aluminum foil in oven and cook for 20 mins at 250 degree Celsius. - after that cook for 10 mins at 150 degree Celsius. - now take it out from oven and mix it slowly and serve and enjoy either by itself or you can eat it Afghani chicken gravy. Enjoy!

15:40 Nooooo it's alright 👏🏼 . I'm loving cookbang❤️❤️💗 As a Nigerian I've never tried to cook jollof rice.

Next time, use parboiled rice. We use parboiled rice for the Nigerian Jollof

That stew looks yummy, Weldon guys. I am a proud Nigerian right now 😂🥺🧡

It's actually very similar and it's really good wow I'm impressed like wow

Awwwwwn....you guys are so cute. There's gonna be a nexttime. Watch how to cook nigerian jollof on youtube first for right measurements since you're a beginner. Well....my tips 1. Fry the onion with enough oil about 2 cooking spoons. Then add the tomato paste. Fry for about 3 mins. 2. Add the pepper blend ( i think yours was too much though for your quantity of rice. One bulb of onion is ok, not 3). Add the pepper blend, all seasonings and fry till you see the oil float on top of the stew. 4. Then add water. Water will cook the rice(lol. .you didnt use water), then chicken sauce(prefearbly the sauce from your own chicken boil not store bought). 5. Let the water boil before you add rice (raw rice in this case) 6. Let it cook until soft. Then cover with foil so steam cooks the rice But watch recipess, jollof can come out wrong, even for Nigerians Loveee

I love you, girls!!! You make me miss Ghana more. I will be in there 2 weeks time. Stay blessed! You have Africa in you and it's beautiful.

Let me teach you as a Nigerian Boil your chicken together with diced onions, seasoning, salt, curry and thyme till it's cooked KEEP YOUR CHICKEN BROTH FOR THE STEW AND JOLLOF RICE! when it's cooked fry the chicken 2. Stew: Blend your peppers and tomatoes with onions Boil the blended pepper mix Fry the vegetable oil till it's hot before adding the pepper mix you know you're right if the oil makes a sizzling noise Add seasoning, salt, and chicken broth when it's half cooked add the fried chicken and keep cooking till it's done Jollof rice: per boil the rice then set aside after draining the water In another pot fry the oil Add the remaining boiled pepper mix and chicken broth ( like the stew above) but don't add chicken Add curry, thyme, salt bay leaves and seasoning When this new stew is cooked Add boiling water just enough to boil the per boiled rice to the stew Keep boiling the stew and water mix and when it is boiling stir and add the per boiled rice add little salt because the previous salt might not be enough because you've added water, add seasoning, curry and thyme again (this time little) Cover the entire pot with aluminum foil sheet before covering with the lid of the pot Keep cooking till it's boiled Stir together because you have More stew settled down N.B it's normal for the jollof rice at the bottom of the pot to get burnt however the sweetest part of jollof rice is just above the burnt jollof rice. Thank me later!

Can you guys try Fryed rice and jollof and coconot rice too Ingredients for Fryed rice: You need rice (white rice) Vegetables ( carrots, green beans, paprika). Oil (vegetables oil) And small meat,(liever) Ingredients for coconut rice : White rice Pepper ( the red ones only) add only medium amount of pepper Vegetable oil only small amount Your welcome

Hi 😘, Enjoy your food ... look at the deliciousness 😋 looks so good . you are truly amazing at what you do ... continue to keep up the good work 👏🏻Have a wonderful and blessed week 🥰😍❤️♥️

Cook the rice with the pot cover for a few minutes before using the foil. And also use a little bit more cooing oil.

I never tried making Jollof, since I prefer fried rice over it...but it could be mushy because the sauce/broth was too much for the quantity of rice... if the rice is soft after you parboil it, you may need less liquid/minimize the cooking time

Stew is easy. Boil the chicken first with little water, seasonings and onions only. Keep the broth for the stew Then you can fry the chicken (optional) For the The stew. 1. Put oil first in your pot(2cooking spoons). You can fry in little onions( optional). Then add the pepper blend with seasoning. Just maggi & salt (in this case , Knorr). Let it boil fo until you see the oil floating on top of the stew. Then add the chicken broth. Add chicken. Cover & let it simmer When done, Stew will turn red, slightly thick with oil floating on top.

I feel this was inspired by your Nigerian mukbang. 😂

Tip for the rice would be less liquid, or higher heat so more of the water evaporates, and rice shouldn't cook for more than 20 minutes, that's all it takes to fully cook depending on the rice type. I like to use the basmati rice because it seperates into individual rice insted of lumping up, but any rice will work if cooked well, but it looks delicious, and I would eat jollof even if mushy 😂

#CHIMISQUAD !!!

I love how they try to do what the subscribers asked ❤ that's how they keep their subscribers and me of course ❤❤ btw if they don't they still uploaded sooo😊

We use parboil rice, and jollof is jollof lol people try and call it African Risotto instead of the authentic name that’s like calling Dokbukki sticky spicy cakes with trite

“In Amma’s kitchen” on RU-vid has a really good recipe.

For the rasmalai balls 1 liter whole milk 4 tablespoons lemon juice 1 teaspoon cornflour 4 cups water 1 cup sugar For the ras [syrup] 500 ml whole milk 5-6 green cardamom pods peeled and crushed to get the powder saffron a pinch 3-4 tablespoons sugar finely chopped pistachios for Rasmalai Balls Boil milk in a heavy bottom pan.Once it comes to a boil, switch off the flame and add 1/2 cup of water to bring the temperature of the milk down a bit. Wait for 5-10 minutes and then start adding lemon juice till milk curdles. Add lemon juice till the milk curdles completely. Using a strainer drain the water and collect the chena. Rinse it under tap water so that there's no trace of lemon juice in it. Leave it in the strainer for 10-15 minutes and then take the chena in your hand and squeeze out remaining water slowly. Add cornflour and start mashing the chena till it’s smooth. Set the clock to 10 minutes and mash constantly for 10 minutes using your palm. Once it’s smooth, make small balls out of it. Heat 1 cup sugar and 4 cups water in a wide pan and wait till it comes to a full boil. Drop the balls in boiling sugar syrup and cook for 15-17 minutes. The balls will double in size by then. Take out the balls from the syrup and drop them in fresh water. If they sink to the bottom, the balls are done. Thickened Milk In a heavy bottom pan, boil 500 ml of milk. Soak few strands of saffron in a tablespoon of warm milk and set aside. Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. After 10 minutes add sugar and mix. After 20-25 minutes the milk will thicken to desired consistency, add soaked saffron and crushed cardamom. Also add finely chopped pistachios [if using]. Mix and switch off the flame. Take out the cooled rasmalai balls from the sugar syrup, squeeze and flatten with your hands. Transfer the balls to thickened milk [milk should be warm]. Chill in the refrigerator overnight or for 5-6 hours. Garnish with chopped pistachios and few saffron strands before serving. Sister try this

I wanna cook for you guys soo bad😫😫watching you eat just makes me so happy

normally you would make your own chicken broth and use that to cook your stew, normally whatever stew you use lot the jollof is the same same stew you eat, also fry your chicken before you put it in the stew it adds so much flavour, also the same oil you fried your chicken in should be the same oil you make your stew from. Generally Long grain jasmine rice is used in Ghana, and parboiled rice is Nigeria! One thing to stop your rice from being mushy is adding to much water and maintaining to much water is your stew, when I saw your stew for the jollf I was worried its too liquid, then adding the stock didn't help, you have to also double layer your foil to ensure the steam cooks all the rice also.. you have to make sure you toast your ice in the stew before adding any liquid this helps keep it from getting mushy #CHIMISQUAD if you ever want to make this again shoot me a message or try a Ghanaian recipe!

So definitely use parboiled rice next time, but another method you can use is to just cook the stew separate from the rice. Boil some parboiled rice in chicken stock, throw in a few seasonings as well, maybe a little bit on opinion, habanero, maggie cubes, and pieces of goat meat. Cook the stew separately with the chicken, make sure this exactly is seasoned very well; you also want to make sure the stew is a little on the thicker side as this will help it adhere to the rice better. I would also suggest using a few more tomatoes next time, maybe 5 in all. So for the rice, you want it to be cooked close to well done, but not throughly because you will put into the over for this next part to be cooked completely. Once it's cooked close to well done and there is no more water in the pot, transfer the rice to a big deep pan. If your stew is done, you will then transfer a good amount of stew to the rice, mix it together and cover all he rice with stew, but make sure you leave some extra stew to use afterwards. Put the mixed rice in the oven at a low temperature (like 200 degrees F) and check on its cooking process, shouldn't take longer than 25 minutes really. Anyways, after that it should be done. My mom uses this method for maximum flavor.

We have a different way of cooking jollof rice in Nigeria, but try frying the onion till it's translucent, fry the tomato puree a little bit longer till the sour taste disappears and the oil starts separating from the tomato. After adding your blended ingredient, cover and cook it for at least 5 to 10mins too(depending on your heat source), it helps to remove the sour taste too. you also have to reduce your heat to medium towards the end just to allow the rice to cook properly. That will prevent you from having some hard grains in your jollof. As for the mushy nature of your jollof, it depends on the TYPE OF RICE or the amount of sauce. you will definitely do better next time.

Wasn't feeling good but after watching u guys I am feeling much better💕💕💕

its definitely the type of rice you used that has the sticky texture

I’ve been to Nigeria before They have the best foods my fav is jollof and semo

You can try one of the Ghanaian styles of making it which, is making the stew first,add the required amount of water, let it boil then add the amount of rice perfect for the water added. It also tastes good.

You guys really tried,I love you more for this...😍😍😍😍

To make the rice non-sticky, you have to wash it vigorously until the water is clear😘

Love youuuu both ❤️❤️🥰share ur makeup tutorial and skin care regime please

Love ❤️ from 🇳🇬 Nigeria You guys should have per boil the Rice before adding to the mixture and air fry the Chicken before adding to the stew 😁 #ChimiSqad

Girls next time add more rice, the stew was way too much for the rice and keep stirring ....and also don’t mesure your seasoning 😂😂just go with the taste if you need more add more... but the chicken looks really good😍😍overall A for effort because mine didn’t come close to this when i first tried to make it..

Love you two Chimichongas!

3 cups sells rice 1 kg lamb meat 2 onions 3 carrots 1/2 cup black raisins 1 cup oil salt 1/2tbs Cumin seeds Cardamom Hot water 7 cups Preparation Wash and soak sella rice in hot water for 1 hour.put your oil in a pan and add your carrots, fry for 5 minutes. Fry your raisins for 10 seconds.leave aside. Add your meat to the same oil and fry for 5 minutes. Then add your onions to the meat and fry the meat and onions together for 10 minutes. Add your salt and cumin seeds. Then add 6 cups of water and let to boil and cook for 40-45 minutes. Take the meat out and add your sella rice to the broth. Then add another 1 cup of hot water. Add a little bit more salt depending on ur choice. Boil until water dry out and turn on higher flame for 5 minutes. Add your cardamom. Decorate with your cooked raisins carrots and meat in the pan or wahtever you cooked it in. Cover the lid with a towel or cloth and leave for 5 minutes on medium heat. Bring the temperature to low and leave it for 20 minutes.FINISHED

Next time boil ur chicken with bullion cubes onions curry thyme and salt. Then use the stock for the stew. Fry or grill the boiled chicken . Add the leftover oil used to fry the chicken to the stew

Just found you guys today, after watching your nigerian mukbang. Love your channel!!

use normal long grain rice like uncle ben's. wash the rice four times until the rice water is clear, it is the starch from the rice that made the rice mushy which is why you have to wash the rice properly before adding it to your tomato sauce/puree.

Kabli pilou 3 cups sells rice 1 kg lamb meat 2 onions 3 carrots 1/2 cup black raisins 1 cup oil salt 1/2tbs Cumin seeds Cardamom Hot water 7 cups Preparation Wash and soak sella rice in hot water for 1 hour.put your oil in a pan and add your carrots, fry for 5 minutes. Fry your raisins for 10 seconds.leave aside. Add your meat to the same oil and fry for 5 minutes. Then add your onions to the meat and fry the meat and onions together for 10 minutes. Add your salt and cumin seeds. Then add 6 cups of water and let to boil and cook for 40-45 minutes. Take the meat out and add your sella rice to the broth. Then add another 1 cup of hot water. Add a little bit more salt depending on ur choice. Boil until water dry out and turn on higher flame for 5 minutes. Add your cardamom. Decorate with your cooked raisins carrots and meat in the pan or wahtever you cooked it in. Cover the lid with a towel or cloth and leave for 5 minutes on medium heat. Bring the temperature to low and leave it for 20 minutes.

For the jollof cook it in a pot next time and cover with aluminium foil first and then the lid. When the rice is cooked (about 20mins but could be longer ) remove the foil, stir and let it cook with only the lid over for just a little bit (10 mins ) so it can dry up

It looks so satisfying 🤤

Yaay I was right about your insta story...it is jollof rice❤️

Jollof takes a couple times till you're able to get the technique, i'm still working on doing it myself tbh so i usually just make stew and have it with white rice! Also when you boil your chicken add some salt, pepper, maggi cubes if you can find them to preseason the chicken

Long grain rice is actually one of the best rice to use when making Jollof, or any rice in general...well that's actually what I use...the chicken was crunchy cus they fried it B4 putting it in the stew...you actually did really well...plus we usually eat stew with parboiled white rice...love all the way from Nigeria ♥️

This is the right process of cooking Ghana Jollof. Perfect and done well.

The jollof is mushy because of too much water. After you make the sauce for the jollof. Use the sauce like the same way you would measure the water to cook rice. You can use slightly less sauce than your normal quantity of water because of the thickness of the sauce. The main difference between nigerian jollof & Ghana jollof is the type of rice. Nigerian jollof uses Parboiled rice. Ghana jollof uses jasmine or basmati rice. For beginners you can make the sauce and finish of cooking the jollof in a rice cooker. Just add sauce, rice and very little water if the sauce is not enough and finish cooking in a rice cooker

I’ll give you a cheat I use to avoid undercooked jollof since I’m always struggling with undercooked or soggy jollof. Boil the rice down with salt until it’s almost cooked, then mix with the source and allow it to dry on low heat. Won’t be undercooked won’t be soggy and the spices will be completely infused into the rice too.

I’m Nigerian and you did a better job than me 🙌🏾🙌🏾🙌🏾🙌🏾❤️

New sub here 👋🏾 best advice is to just watch a RU-vid tutorial next time lol but good job on your first try 👏🏾👏🏾 love from Nigeria 🇳🇬

You guys should definitely try cooking Tandoori Chicken is a lip-smacking, soft, juicy, and flavourful dry chicken dish from the Indian subcontinent. •RECIPE Chicken - I have taken chicken legs to make tandoori chicken. You can choose boneless chicken cut in small cubes. •INGREDIENTS 3 Tbsp vegetable oil 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon ground turmeric 1 teaspoon cayenne 1 Tbsp garam masala 1 Tbsp sweet (not hot) paprika 1 cup plain yogurt (can sub buttermilk) 2 Tbsp lemon juice 4 minced garlic cloves 2 Tbsp minced fresh ginger 1 teaspoon salt Chicken (with or without bones : medium size) •METHOD 1 Add the coriander, cumin, turmeric, cayenne, garam masala and paprika, in to the yogurt. 2 Whisk spices into yogurt, add lemon juice, garlic, salt, ginger 3 Cut deep slashes into chicken, coat with marinade, chill: Cut deep slashes (to the bone) in 3-4 places on the leg/thigh pieces. Just make 2-3 cuts if you are using separate drumsticks and thighs. Coat the chicken in the marinade, cover and chill for at least an hour (preferably 6 hours), no more than 8 hours. 4 .using a gas grill, just turn on one-half of the burners. 5 Shake off excess marinade, place chicken on the pan. Take the chicken out of the marinade and shake off the excess. You want the chicken coated, but not gloppy. Put the chicken pieces on the pan. Cook 2-3 minutes before checking.Turn the chicken so it is brown (even a little bit charred) on all sides 6. Once the chicken is 70-80% cooked on the gas stove in the pan transfer it to microwave : grill mode for 10 min (optional if you are planning to skip microwave then cook 90% of the chicken on the gas) 7. Once done microwaving hold the chicken on the gas flame directly for 2-3 min . Let it rest for at least 5 minutes before serving. It’s also great at room temperature or even cold the next day.

I appreciate Y'all so much💯💯

😁 this was a good try tbh but the ratio of stew and stock to the rice made the jollof sticky (it was too much stew/stock to cook that amount rice) The onions could have been sautéd in a bit more oil for a-bit longer and then the stew should have cooked longer until you see the oil breaking through. Ghanaians tend to use thai jasmine rice or sometimes basmati and Nigerians tend to use long grain x its pronounced (Joh-Loff) hope that helps you ladies are lovely I like how you pray in the beginning of your muckbangs👍🏾

Anyways, The stew goes with a rice named White rice so next time you can try it :)

It gets mushy if you stir the rice too much. Use a fork to stir and try and leave the rice alone as much as possible then it won't be mushy. If some of the rice is still undercooked, continue cooking it on a low heat it's okay if the bottom is a bit burnt. Long grain is the standard rice Nigerians use.

Tandoori Chicken is a lip-smacking, soft, juicy, and flavourful dry chicken dish from the Indian subcontinent. •RECIPE Chicken - I have taken chicken legs to make tandoori chicken. You can choose boneless chicken cut in small cubes. •INGREDIENTS 3 Tbsp vegetable oil 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon ground turmeric 1 teaspoon cayenne 1 Tbsp garam masala 1 Tbsp sweet (not hot) paprika 1 cup plain yogurt (can sub buttermilk) 2 Tbsp lemon juice 4 minced garlic cloves 2 Tbsp minced fresh ginger 1 teaspoon salt Chicken (with or without bones : medium size) •METHOD 1 Add the coriander, cumin, turmeric, cayenne, garam masala and paprika, in to the yogurt. 2 Whisk spices into yogurt, add lemon juice, garlic, salt, ginger 3 Cut deep slashes into chicken, coat with marinade, chill: Cut deep slashes (to the bone) in 3-4 places on the leg/thigh pieces. Just make 2-3 cuts if you are using separate drumsticks and thighs. Coat the chicken in the marinade, cover and chill for at least an hour (preferably 6 hours), no more than 8 hours. 4 .using a gas grill, just turn on one-half of the burners. 5 Shake off excess marinade, place chicken on the pan. Take the chicken out of the marinade and shake off the excess. You want the chicken coated, but not gloppy. Put the chicken pieces on the pan. Cook 2-3 minutes before checking.Turn the chicken so it is brown (even a little bit charred) on all sides 6. Once the chicken is 70-80% cooked on the gas stove in the pan transfer it to microwave : grill mode for 10 min (optional if you are planning to skip microwave then cook 90% of the chicken on the gas) 7. Once done microwaving hold the chicken on the gas flame directly for 2-3 min . Let it rest for at least 5 minutes before serving. It’s also great at room temperature or even cold the next day.instagram.com/p/CDTTMZiJyLr/?igshid=1uwuewy7fmo0j This is the link to my food page on instagram following the same recipe ...have a look at it for help ...I hope you guys try my recipe ❤️❤️ Love from india ❤️❤️❤️❤️

You guys literally made Ghanaian chicken light soup

You guys did a good job for your first time. With jollof you need experience to make it come out right, a combination of factors makes it come out right. Temperature, amt of liquid. And Nigerians use parboiled rice.

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Firstly is this Nigerian jolof rice. Because you did not cook it how we do...... Firstly you boil your rice. After the rice is done boiling, ( and is soft )you put the chicken stuck inside then you mix it together. Then you put oil on the fire. Then you pour your onions on the fire with the pepper blend and spices. After that you pour the sauce into the rice with all the spices and stir it until evenly distributed. That's how you ensure that the rice is soft and the spices and the sauces are inside. And for the sauce you're meant to boil it first in a pot. When the sauce is boiled. You pour oil into a pan. After that you pour the onions in and let that cook . Then you pour the sauce inside to fry and you stir it. Then you pour the spices and the stock into the sauce, then you let it fry. That's when we put the chicken in fried or not fried, but cooked/boiled. I'm 15.

Please try Pakistani noodles chicken and chatpata you agree 👇🏼

Next time for the jellof; boil the pepper mix first to dry off the water . For the stew: you can actually make a really yummy chicken broth by actually spicing the chicken with Maggie , curry , thyme and pepper Then boil the tomatoes mix . Fry your onion first , then the tomato mix and let it fry till you see the oil float , then .... guess you can take it from there. ❤️ 🇳🇬

Not bad for a first! I'm sure other purple have said this already, but make sure you're regularly turning the rice as it's cooking. Make sure you let your steer cook for a while. Same with the jollof base. Also you want to season the meat and then simmer it to render out the stock. You use that sane stock for the stew and the jollof.

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Babes use basmati rice..and also the stew you made before you put the rice in was a lot so you needed just a bit more rice added just enough to coat each rice grain...love you guys ❤️❤️

Try using magi cube for the seasoning it will really help bring out more flavour

Scotch Bonnets peppers are the same as Habanero in the US.

guys my mouth was full of water. nice effort

You both are so cutee