Table of Contents
The Perfect Party Jollof
There is rice, and then there is Nigerian Party Jollof. The secret ingredient? Smoke.
The Base:
Blend tatashe (red bell pepper), scotch bonnet (rodo), and onions. Boil this mixture until the water dries up before frying it in oil. This concentrates the flavor.
The "Burn":
Don't be afraid to let the bottom pot burn a little. That smoky aroma is what distinguishes authentic Jollof from "concoction rice." Cover the pot with foil to trap the steam and smoke.
The Base:
Blend tatashe (red bell pepper), scotch bonnet (rodo), and onions. Boil this mixture until the water dries up before frying it in oil. This concentrates the flavor.
The "Burn":
Don't be afraid to let the bottom pot burn a little. That smoky aroma is what distinguishes authentic Jollof from "concoction rice." Cover the pot with foil to trap the steam and smoke.
Egusi: Lumpy or Frying Method?
Egusi soup is versatile. Do you like lumps or a smooth sauce?
The Frying Method (Yoruba Style):
Fry your blended egusi in palm oil first until it is grainy. Then add your stock. This prevents lumps and gives a fried texture.
The Boiling Method (Igbo Style):
Mix the egusi with a little water/onion to form a thick paste. Drop balls of this paste into the boiling stock. This creates the delicious lumps that soak up the soup flavor.
The Frying Method (Yoruba Style):
Fry your blended egusi in palm oil first until it is grainy. Then add your stock. This prevents lumps and gives a fried texture.
The Boiling Method (Igbo Style):
Mix the egusi with a little water/onion to form a thick paste. Drop balls of this paste into the boiling stock. This creates the delicious lumps that soak up the soup flavor.
Pounded Yam vs. Semo
No soup is complete without "swallow."
Pounded Yam (Iyan):
The king of swallows. If you don't have a mortar and pestle (or the strength!), a good food processor or "Yam Pounder" machine is a worthy investment. Pounded yam should be stretchy and smooth.
Semo/Wheat:
Easier to make but requires technique to avoid lumps. Always mix the powder into boiling water gradually while stirring vigorously.
Pounded Yam (Iyan):
The king of swallows. If you don't have a mortar and pestle (or the strength!), a good food processor or "Yam Pounder" machine is a worthy investment. Pounded yam should be stretchy and smooth.
Semo/Wheat:
Easier to make but requires technique to avoid lumps. Always mix the powder into boiling water gradually while stirring vigorously.
Moi-Moi: Leaf vs. Tin
Moi-Moi (steamed bean pudding) is a labor of love.
Leaves (Ewe Iran):
Cooking in leaves adds a distinct, earthy flavor that foil or plastic containers cannot match. It is healthier too.
The Secret to Softness:
Don't be stingy with oil and water. If the batter is too thick, the moi-moi will be hard. Add crayfish and corned beef for that "rich aunty" vibe.
Leaves (Ewe Iran):
Cooking in leaves adds a distinct, earthy flavor that foil or plastic containers cannot match. It is healthier too.
The Secret to Softness:
Don't be stingy with oil and water. If the batter is too thick, the moi-moi will be hard. Add crayfish and corned beef for that "rich aunty" vibe.
Chef Nneka "Mama Put" Obi
Culinary Instructor
3
Nneka runs a popular catering school in Enugu. She insists that "if your Jollof does not burn small, it is just tomato rice."
62
Articles
Verified
Expert