Jollof Competition among Nations.

Ghana Jollof or Nigerian Jollof, which is better?

Nigeria and Ghana are West African sisters that often disagree on a lot of things. From who have the best music artistes, the best movies to the most effective government, and even economy. One disagreement that has stayed recurring and has been echoed around the world though is on who cooks the better Jollof. We can’t give our opinion without first taking you through the differences in the Ghanian recipe for Jollof.

                                            

Source: https://www.bbc.com/travel/article

The differences between Ghana and Nigerian Jollof lie first in the kind of rice used.

While the Ghanaians prefer basmati rice as the base for their Jollof rice, the Nigerians prefer long grain rice. Which significantly impacts the taste, as long grain rice usually absorbs the taste better, while basmati rice gives its own unique flavour to the dish.  For others, the difference lie in the tomato composition of the rice (Ghanaians do love their tomatoes), other spices and ingredients that eventually make up the taste of the rice, to even the seasoning cubes.

Ghanaians are also known to rarely have the smoky version of Jollof rice, while the Nigerians define smoky Jollof as the ‘proper’ Jollof. The burnt part of the rice is an important seasoning component, and don’t get us started on the smoke, we dedicated a whole blog story to talk about it. You can read that here www.https://jollyjollof.blogspot.com/
 

For other processes and methods, it just differs from person to person, and the final dish can be adjudged to be almost the same.

Before the feudal sides come for us, we are not saying it tastes the same, but as for which is better than the other, we resign by saying it lies in personal preference and is not a function of country.

We would love you to come and have a taste of Ghana Jollof and Nigerian Jollof for your own comparisons at Jolly Jollof when we open. We’d probably play a game where we serve you both dishes and you tell us which you think is better before you know which one is in each plate. Let your taste buds settle the fight.

We’d love to know what you think in the comments. Which do you prefer without sentiments.

JOLLY JOLLOF .

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Why is Party/Smoky Jollof, and how is it different?

 

Why is Party/Smoky Jollof, and how is it different?

 

In our last post we mentioned Jollof rice cooked in big pots and the difference in taste. Today we talk about if it’s myth or fact.

In some restaurants that offer the delicacy that is Jollof rice, you might find adjectives such as Party or Smoky. What is the difference to regular jollof?


To cook party/smoky jollof, the ingredient remains the same.

Tomatoes, Pepper, Oil, Salt, Curry, Garlic, Thyme, Rice, and the defining ingredient – Smoke.

Smoke? Yes smoke. It’s not called Smoky jollof for nothing.

For a full list of ingredients and how to cook Jollof rice, please visit our blog post below

https://jollyjollof.blogspot.com/2022/07/i-am-here-again-to-give-you-more.html

Years ago, when Jollof was to be cooked for large events such as parties, it was cooked over firewood with large aluminium pots. The burning of the firewood gave off smoke that would engulf the area and sometimes cause teary eyes. Since the aluminium pots didn’t have any non-stick properties, it tended to burn the rice at the bottom of the pot as it cooked.

(Add party jollof image cooked with big pots)

The flavour from the burnt rice at the bottom, the smoke of the firewood and the general hazardous and less eco-friendly conditions in which this rice was cooked ironically gives it the unique and better taste than home-cooked jollof.

In modern times, some restaurants have been able to replicate the taste with smaller pots and less smoke.

One method has been by adding a layer of foil to the top of the pot before covering it to ensure the heat is evenly distributed, and the burning doesn’t happen just at the bottom and for too long. Others have kept the aluminium pots but substituted firewood for large gas burners. At least, less fallen trees, less pollution and we still get tasty jollof.

One thing does remain the same though, it is always a fact that party/smoky jollof tastes better, and we can’t wait to share it with you when you visit Jolly Jollof restaurant when it opens. If you have discovered more eco-friendly ways to achieve the Smoky Jollof taste, let us know in the comment section.

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Jollof Rice Best Served Hot with Company

 

Jollof Rice has been established as a wonderful delicacy for large events, small gatherings or just to enjoy with the family at home. It has been argued that Jollof rice cooked in big pots on burning wood for parties, wedding or funerals usually taste better than their home-cooked counterparts but that is a conversation for another day. Today, we would be talking about how to serve your sizzling plate of Jollof rice.

                                           by chadekk

Jollof is best served hot, No one likes a cold plate of Jollof. It has also been known to taste better with a few of these:

Plantain:  a tropical fruit with similarities to the banana. It can be cooked, roasted, and fried. As an accompaniment to our jollof, it is best fried in oil. Fried plantain is popularly known as Dodo in Nigeria, a West African country and for us, it is the best side for plantain.

                                                       

                                                          Source:www.facebook.com

                                            by:Vincian Ngomsi

2.     Coleslaw: This is only popular when serving jollof as a family dish. It is harder to produce on a large scale for events and is not typically the go-to side for many Africans. It consists of shredded vegetables like Cabbage, Lettuce, carrots, and some other additions based on personal preference, mixed with mayonnaise.

                                        by:Adejoke-adeboyejo

3.     Meat Variety: This is one side everyone would agree they love. An addition of assorted meat. It can be cut in tiny pieces or added as large chunks. However you wish to serve it, you cannot go wrong.

Jollof rice is a meal that can ‘slay’ constantly with no company, but sometimes, it’s more sumptuous to spice up the dish. If you’ve gotten here and still don’t know how to cook Jollof rice, do not despair. You can check out previous posts on how to cook the beautiful meal that is Jollof rice. If you would just love to enjoy it without the hassle of cooking, then you’d be welcome to try it at any restaurant offering the meal, or stay tuned to the opening of Jolly Jollof Restaurant, where we guarantee that an exquisite Jollof rice experience. 

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JOLLOF RICE FIT FOR YOUR OCCATION

 Jollof Rice as earlier said in my Blog is a Bride of all occasions.

Jollof Rice for Eid al-Adha

Eid al-Adha is one of  the important celebration for Muslims Faithful and sometimes refer to as " Feast of the Sacrifice"

Eid al-Adha-which could be refered to as Feast of Sacrifice is a story of Allah asking Abraham to sacrifice his Son as a Sign of Faith. 

Muslims Faithful mostly travel to Saudi Arabia for pilgrim journey every year to observe some days spiritual pilgrimage in the city of Mecca. And is called "Hajj"

Eid Mubarak to all Muslims.

Enjoy yourself with Jollof Rice

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HAPPY CELEBRATION.

#JOLLY JOLLOF#

I am here again to give you more details about the ingredients of Jollof Rice and how to cook it. Enjoy yourself.

INGREDIENTS

3 Medium tomatoes, roughly chopped (about 4 ounces each)

2 Teaspoons of canned tomatoes

½ Medium Scotch bonnet pepper.

1 Medium onion, roughly chopped

3 Small red bell peppers, roughly chopped (6 ounces each)

½ Cup vegetable oil

1 ½ Teaspoons salt

1 Teaspoon curry powder

1 ½ Teaspoons hot ground chilli pepper.

1 ½ Teaspoons garlic powder

3 Bay leaves

½ Teaspoon ground ginger

1 Teaspoon dried thyme

2 ½ Cups medium-grain rice or Basmati Rice

Instructions

Blend the tomatoes, bell peppers and scotch bonnet peppers together in a blender or  Use food processor / Blender to blend the Tomatoes and Small red bell peppers until smooth. Set aside.

Heat the oil in a large pot to medium-high heat and add the onion. Cook for 5 minutes to soften.

Add the garlic and tomato paste or canned tomatoes and stir. Cook 3-4 minutes until fragrant.

then reduce the heat to medium and cook for 15 minutes to let the flavours develop.

Add curry powder, thyme and salt and pepper to taste. Boil it for 5 minutes.

Now add rice and bay leaves and mix well. Reduce heat and cover for about 20 minutes. It may takes longer time base on your preference . Thereafter start enjoy your Jollof Rice. 

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Jollof Rice is a Bride of every occasion in Africa especially the west African countries (Nigeria, Ghana, Sierra Leone, Liberia, Senegal and Gambia). Jollof rice is to West Africa what Paella is to Spain, Risotto to Italy, Biriyani to India and Fried rice to China.

Is a delicacy that much celebrated among the Africans people both home and diaspora in weddings, Naming ceremonies, Birthday parties, House warming, Anniversaries, e.t.c.

Jollof Rice presents a sumptuous aroma with good looking that could attract people to eat. And it has generated a lot of argument among African people as to where is the actual origin. But some researchers said that the origins of Jollof rice can be traced to the 1300s in the ancient Wolof Empire (also called the Jolof Empire), which spanned parts of today's Senegal, The Gambia and Mauritania. The farmers in this area are predominantly Rice farmers.

The word JOLLOF is derived from Wolof and initially called Thieboudienne, which is prepared with Rice, Fish, Shellfish and Vegetables. It was assumed that some of the Wolof people later migrated to other part of Africa and this delicious dish began to spread across the continent. 

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Image by: Imma