You know why I love this man?? He is a master chef who isn't afraid to admit he doesn't know everything!! He's humble and seems very accessible!! Not a pompous asshole!!💯👏💜
@@bluemarshall6180 Gordon Ramsey fully acknowledges that he can't make cultural dishes at the same level. Like when his pad thai got roasted by a thai chef.
It's called being human. From A young age we get yelled at for making mistakes. This subconsciously makes us accept no mistakes in my opinion. It's liberating to admit fault. A mistake is not. A mistake unless you learn and grow from it ! Cheers
People are so mean to him. They don’t say anything when he does something perfectly, but when he doesn’t know how to cook something down to the molecular level, they attack him like a swat team. At least there’s still kind people like you 🙃
@@louisquartersson4555 well there's a bit more context to it than that. Black/African/Caribbean people are particularly used to seeing non-black content creators making our cultural foods wrong and getting clout for it, especially since a lot of them seem to not put as much effort in to get it right. I don't think anyone should be _mean_ to someone who's genuinely trying their best, but it's okay to respectfully tell the creator that they didn't do the dish justice, and I don't think that jokes count as being mean unless they're obviously mean-spirited.
That is so a comment sweet yes, As Blk American--- if I may say so, I hope he knows he's appreciated. He should do even more African dishes from Senegal, Ghana and Nigeria of course. The food is soooooo slept on- we don't even know a lot of what we've been missing.! (btw I am still waiting for Andy to Bahn Xeo! from Vietnam- so good!)
I don’t know anything about jollof rice so I never said anything about it but this looks good I wanna try this I love rice too much for my own good😅 Still waiting on the Cantonese family style dinner for Heun Wah please chef!
@@suvashree100 West Africa has a variety of jollofs across each country! Nigerians use parboiled long-grain rice while Ghanaians use raw basmati rice for starters. I suspect he used a bay leaves, not curry leaves, but it can vary.
You are one of the only ppl who really accepts that I got roasted and try again.. And ur absolutely okay with it.. others usually get angry and do some other stuff . Hats of to you bro 🫡
There are different interpretations of Jollof, Ghanian, Senegalese, Gambian, Nigerian etc. Well done Andy. Just to add to your comment about texture, it’s because you had more sauce for the portion of rice, either reduce the sauce or increase the rice portion and let steam do the rest, other than that all good, the colour is on point👍🏾🙌🏾
As a Nigerian and someone who loves to experiment in the kitchen, I’m not a stickler for the method or ingredients but taste. One thing I’d say would bring you closer is the Smokey flavor so cooking over an open fire would earn you some point!!!
That method makes everything better. Would love to hear how his recipe may differ from what you have experienced. It looked good, but I have no idea as to authenticity. Cheers
@@soudipchanda2884 my way: Tomatoes red bell peppers red scotch bonnet peppers for heat Fresh garlic Red onions Seasoning mix Curry, thyme, rosemary. Beef or any meat choice(the broth is used instead of mostly water) * Steam or oven bake your Tomatoes, red bell peppers and scotch bonnet for about 10 minutes and blend together * Get your oil hot and put in your diced red onions and fry for some minutes * then pour in your blended mix and cook till the mix changes colors from bright red to a thicker consistency. * add aromatics of your choice * on a another burner you should have your meat simmering. Thats where I add my garlic and fresh ginger too all to get the broth. Its the broth that brings the flavor. Add your seasonings at this point too. * once the meat is done and you've got your broth too. You can then take it off the heat. * then wash your rice and pour into the tomato mixture and give it a good stir in low heat. * Then add your meat together with your broth followed by a little water to top it off * let the rice cook in medium heat till all the rice soaks it all up and is soft but not mushy. I didn't add measurements 😅
I am a Nigerian and you did Great ! Honestly ! You shouldn't have been roasted. That's ridiculous. Forget that roasting rubbish. The rice looks Amazing and it looks seriously delicious ! And now I'm hungry for Jollof rice. God bless you !!! Great chef ! Man! Your Jollof rice looks delicious.
I can watch Chef Andy all day long and I do watch the same video's over and over I love the Chef Andy. Thank you for sharing Chef Andy have a blessed day stay safe and healthy. 😋😋😋🙏❤🙏❤🙏
Yeah you can, but not on todays internet lol i bet you 90% of the complainers have never set foot to Nigeria, people just do it because theyve been taugh that thats the "cool thing"
@@leonhardable i mean if something is correct its correct and if its wrong its wrong. Who one happens to be is irrelevant The actual problem is people insisting there's one right version of a recipe that has many right versions and complaining something isn't authentic when no ine claimed it was
Very few cooks on the social media are open to learning. Your recipes are almost the closest one can get to authentic stuff on the internet. Still you are open to admit when it's not 100% authentic. Huge respect.
You did well … only thing I’ll say is the butter isn’t really needed and you could also cook the rice a bit longer with tin foil covering the pot as one thing we like about jollof rice a bit is this kind of burnt flavor it has when it’s cooked a bit longer but other than that you did well
You know why uncle andy deserves the achievement that he has today? Because god rewards the humble person. Having more people like him the world is surely a better place.
Why are you so nice and wholesome? I know this is silly but you are so Australian that I feel sorta proud the rest of the world gets to see the quintessential Aussie human
Literally every country/culture/tribe in West Africa claims it as their own. We'll be arguing over it until the heat death of the universe. It's Nigerian, btw.
thieboudien/tchep djen is from senegal, its more or less like nigerian jollof rice, but better, in the whole of west africa each country has its own version! a bit like 'mafe' = peanut stew in ghana, tiguadaigai in mali, sauce arachide in cote divoire, etc etc. the same dishes appear in these countries with different names and different variations!
This dude deserves an Uncle title for being open to learning new things, listening to his audience and not being afraid to admit where he went wrong. A true chef.
Andy is the example every RU-vid chef should follow, he's humble and always up to get better and perfect his art! Always a pleasure to see this amazing content. Now please try Lithuanian Cepelinai
Chef Andy, I am no jollof rice expect but this dish looks delicious. Hopefully the experts in this cuisine are kinder with their feedback. You're a rock star, keep up the amazing work!
Thats what makes a great chef learning from mistakes we all aren’t perfect, I liked the first jollof recipe but this one is amazing! Love from Scotland 🤝💙
You made this dish far simpler & better than I ever made it, so I'm saving this short to learn...I trust it tastes yummy ..what with that initial sizzling/frying stew...looks rich.
I saw the first video a while back and am confused because going back to it, I see nothing but positivity and people saying you made it just right and how they make it! You're awesome for always being so open to learning Andy.. have been watching you since your channel was very small and I'm so proud of you!
So Andy, in your written report I would like you to explain exactly what was different between your two methods, how the outcomes differed and which was preferable. On my desk tomorrow morning. Thanks. 😊