Nigerian Jollof Rice  

By pompous asshole I could not help but to think you’re referring to gordon Ramsay cuz he’s the biggest one yet 😂

Well said friend.

Not a pompous wind bag like Gordon Ramsay

Better than Gordon Ramsay.

​@@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.

Disrespect for being open to learning

@@duncans2070 um no asked you to reverse the sentence or even comment at all

@@rafimohammad39 idc I do what I want

@@rafimohammad39 This is the internet..all opinions are equally worthless.

@@CWHollemangot me in the first half ngl

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

me too.

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!)

as a latino im saying nothing

came here just for your comment

Doubt you’re actually from there.

Tghhhhhhhh

​​​@@aleyorch44 Don't act like you would know anything about a total stranger on the internet 💀

Same here

@@aleyorch44 🤓

Uncle Roger has legit changed how Chefs are viewed

​@@AntiestabbaroodWho's that?

​@@thisguy976He's a chef that makes racist jokes about white people cooking anything.

@@NotevenallowedtoburnwoodI thought he was the joke bc his over the top attitude.

Don’t be a puzzy, put some MSG😅

No no... Not uncle. Daddy 😈

@@harshawardhanthopate487 He has been declared a proper Uncle by Uncle Roger.

Uncle Roger fans 😮

@@harshawardhanthopate487 no..

it's very humbling when you learn as a chef (or even a home cook) that there will always be someone who can cook something better than you.

I started cooking at 12. So, I've been cooking for almost 35 years and I'm still learning new recipes and techniques.

​@@tcmr5775 Better is veeery subjective when it comes to cooking though.

​@@anakelly76512 You cant learn it all in a Lifetime👍

Oh yes :)

as a Ghanaian I still think Ghana jollof is better

​@@jonjon-wv2iv nigeria is better.

Of course it looks good to you. Nigerian jollof is crap😂

@@michaeladoasi3830 Sounds like an angry Ghanian to me

@@michaeladoasi3830 Ghana jollof is literally so dry help 😂😂

This man has the persistence of a warrior.

Yes please chef!! I have seen his comment many times!

Is is common to use basmati for jollof??. And did he use curry leaves?? I had no idea curry leaf was a common ingredient in Nigerian cooking

@@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.

Can confirm that Ghanan Jollof is my fav, all Jollof is good Jollof but I JOLOVE Ghanan.

I had it several times in Ghana, and to me it always seemed more like fried rice? In terms of texture I mean.

Is that the one with fried tomato paste, also one with "sacrificial offering" of few layer of rice on the bottom allowed to be scorched?

True, that happened to me when i first try to cook it

This is incredible feedback. Had this issue myself before, im going to do exactly what you said next time!

Ther is also an insane amount of bullion cubes in jollof, regardless of the version, which he didn't put.

Oga madam na Nigerian jollof him talk not Ghanaian jollof or sénégalais jollof. Nigerian

Agree

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

Exactly! You gerrit👍😂😏🤭

Indeed hahah. I don't usually add more onions or tomatoes to my jollof once it's done.

Offer your advice my friends, hopefully Chef Andy will read the comments 😊👍

If you are Nigerian do tell us about your way of cooking Jollof

​​@@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 😅

​@@Closetcheffarouq Measurements are for mediocres and bakers. This is already a goodlist.

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"

I think it was the texture that was the problem, which is fair

@@leonhardable think it was the texture that was the problem, which is fair. Are you Nigerian?

​@@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

​@@leonhardable you must be Nigerian to speak with such chest 😊

Breakfast? Too heavy for breakfast.

@@doveheneagle5898 somedays, when you feel like a heavy breakfast sure. Other wise we have Idli, dosa, and 100s of other rice dishes for breakfast

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!

@@meko98743 no is not

@@Sene_-wf2pybefore you come here, make sure you use google dey play