One thing I need to learn to do is to resist the urge to add more water when it starts to look dry. I always panic even though in my head I know that it can cook with steam.
Ever since I watched your first jollof rice recipe I've been cooking mine the same way and I can totally testify that steam is very important when it comes to making the perfect jollof rice that is not surgy
All the important factors are present! The type of cookware, ratio of tatashe to tomatoes, type of rice and lastly the heat used in cooking. This is perfect I am glad crayfish wasnt used. With crayfish it is no longer Jollof rice. Thank you for the wonderful content everytime.
My dear Bukky, thanks for teaching me something new ie nutmeg in Jellof rice. Any more tips like that for any other dish. #your best friend from London
It's me again, Thank you so much, I been trying to make jollof for years it never turned out right, until last night, I follow your instructions to the T, it can out beautiful, it was good, my son loved it, it made me feel good, Finally now if I could just master tomato stew. Lol!
This recipe is simply amazing, thank you for posting it. I didn't have the paprika peppers so I swapped them with a jar of roasted sweet peppers and used the oil from the jar to cook with. I added paprika powder at the same time as the curry powder and the end product is the best I have tasted so far.
Jollof rice that does not burn, is that a perfect Jollof rice? Many factors make Jollof rice sweet. I am particular about the pepper mix. Thanks Bukkie.
Hiya, you definitely changed my jollof rice game, i always refer back to your Perfect Basmati rice recipe from one of your previous videos. Love Love the addition of Nutmeg, FAB..I also always add some butter like you did in that video, i think it also adds something rich to the taste. I will also look out for the Sella Basmati, Is it the one from Tropical Sun you use?? because i saw various types on google. Long story short, Thank you and very much appreciated..
What did you do with the rice after you soaked it with hot water, before adding it to the stew sauce? Did you rinse with the cold water after soaking with the hot water?
I love the outcome,though I usually find that when I use the foil to trap the heat the rice doesn’t soften equally some part are still really hard whilst some soft don’t know why I always encounter the problem whilst using the foil and steam method..
Try doing it on low heat and leaving it covered until all parts are soft. Uneven heat from the beginning allows some parts to cook quicker than others resulting in that problem. You can also stir it half way to distribute the rice and make sure not only one side is cooking.
Crayfish is not a typical ingredient in Jollof Rice so I didn’t use it. Some people like the taste of it in their Jollof Rice so they use it but I don’t.
