Ratings - Ease: 2.5/5, Taste: 4.5/5, Price: $

Scale: Ease out of 5, with 5 being easy and 1 difficult. Taste out of 5, 5 being delicious and 1 being disgusting. Price out of 5 dollar ($) signs, $ being cheap and $$$ being expensive.

Recipe:

Jollof Rice Recipe

A successful batch of jollof rice requires a few key ingredients (tomatoes, peppers, onions, a few herbs, spices and some stock) and a perfect sauce-to-rice ratio, so the cooked grains remain separate. I have found that the best, no-fuss way to do this is in the oven Jollof is typically made with long-grain rice, though in Nigeria, parboiled rice is the norm Most jollof is prepared over an open flame or on a stovetop

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I have never had Jollof Rice, despite reading a lot about it, and after reading Yewande Komolafe's recipe for Jollof Rice, then watching her video walking through it, I figured that it was doable to make my own. It's not a particularly easy or difficult dish to make, but it does take some time to cook. There's the blending, then the reducing of the sauce, and then there is the 35 min cooking and 15 min resting that the rice requires. But when you open that pot and fluff that rice, the results are worth it. It is just rice, but also so much more, since the ultra-flavorful base of chillies, onion, garlic, ginger and other things is absorbed by the grains of rice. I would recommend making this in a big batch for a party, as I've often heard that Jollof rice is "party rice". My only mistake was adding a little too much oil during the part where I fried the onions. The final dish wasn't overwhelmingly greasy, but it could've used a little less oil.