Jollof Rice

Most people overlook how much the right drink changes Jollof Rice. I ordered it with Fanta orange and the rich and earthy from palm oil elements of the dish sharpened considerably against the pairing. ogiri fermented seeds in particular became more prominent in a good way. Nigerian cuisine varies b…

I've now had Jollof Rice prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises palm oil in the way Nigerian cuisine varies between the Yoruba, Igbo, Hausa, and other ethnic culinary traditions. The deeply umami from fermented ingredients char…

I had never tried Jollof Rice before this visit and I wasn't sure what to expect. The deeply umami from fermented ingredients taste hit immediately and made sense of the dish in a way descriptions never quite do. locust beans dawadawa is an ingredient I'd not encountered used quite like this before.…

I was looking forward to Jollof Rice here based on the reputation. The reality was disappointing. The spicy and bold character that makes this dish special was muted — either from shortcuts with locust beans dawadawa or from scaling up production at the expense of quality. suya spiced meat skewers …

Some dishes exist to comfort and Jollof Rice is absolutely in that category. The spicy and bold quality works on something almost primal — you feel the warmth of it immediately. palm oil does work that no substitute can replicate. Nigerian cuisine varies between the Yoruba, Igbo, Hausa, and other e…

Jollof Rice here was solidly made — deeply umami from fermented ingredients without anything to complain about. locust beans dawadawa was present and handled reasonably. But something was missing from the depth that this dish should have. suya spiced meat skewers are eaten across West Africa but cl…

I'm sceptical of any restaurant claiming to do Jollof Rice well, having been disappointed often enough. This one delivered. The rich and earthy from palm oil base was authentic and the use of ogiri fermented seeds showed real knowledge. suya spiced meat skewers are eaten across West Africa but clai…

Having eaten Jollof Rice at several restaurants over the past year, I can say this version is the best. The rich and earthy from palm oil quality is more pronounced here than anywhere else I've tried. ogiri fermented seeds is handled with real knowledge — you can taste the difference. This is prope…

I took a cooking class specifically to learn how to make Jollof Rice correctly. The instructor explained why locust beans dawadawa is used the way it is — something I'd never understood from just eating it. The rich and earthy from palm oil result when you make it yourself is different. Nigerian cu…

I spent an afternoon making Jollof Rice from scratch following a traditional recipe. Getting locust beans dawadawa right was the main challenge — it's not as straightforward as it looks. The deeply umami from fermented ingredients result was rewarding once I got it right. Nigerian cuisine varies be…