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25 Responses to “Welcome to Chi Chi’s kitchen: A fun-loving exploration of cooking with an African influence, using whatever I can find in my cupboard.
In this clip I will show you how to make Jollof rice. One of the most loved recipes and national dishes of Nigeria. If you have never had Nigerian food, here is a simple introduction into the world of Nigerian food. Enjoy.”
Look its just home cooking everyone cooks it differently. I’m from Ghana and in my home we use basmalti rice and add pieces of chicken or beef to the jellof. So we all have different ways of cooking.
Nonesense! Absolutely nonesense! It’s looking like fried rice with those vegetables. The process is right but with wrong ingridients. Please visit any of the Niga restaurants and see what Jolloff rice looks like.
Thank u 4 the inspiration! Your excitement is contagious! I decided to make my own version of this dish replacing rice with quinoa: I’ll call it Jollof Quinoa and it’s delicious!
thanks 4 the recipe, jollof rice is 1 of many good wholesome foods,from back home, unlike theese american, cultureless crapy foods. Anything from the old countries are worth having as a part of ur food plan
I totally agree, although it does originate from Sene Gambia and i will be highlighting this point the next time i make this dish on you tube. Thanks for your feed back.
Each cooker setting is so different, but i would keep it on a medium low heat so it is hot enough to steam the vegetables with the remaining moisture until all the moisture has dried out of the rice without burning it. I hope you enjoy it.
thanks a lot chi chi i’m from kenya and i loved jollof rice when i first had it . now because of u i can prepare it. thanks so much. post one on the spicy fish
Thank you for your feedback. I agree there may be a subtle difference in flavor between the red and green scotch bonnet chillies. But for the compromise of the hot peppery intensity in return for flavor, i find it works very well. The red chillies are great but for those who can’t handle the fiercely hot intensity of it, they totally miss out on the unique aromatic flavors of this wonderful chili don’t you think?
No but i am sure you will say i look like the person mentioned. The many faces from the same roots will every now and then bring about similarities. Stay posted for more recipes to come.
For it as pepper soup what region.
My favorites though there are so many different recipes for it as pepper soup what is your recipe and from what region.
The vegetables add a very mild flavor but not enough to distract from the real flavor of the dish. Importantly for me it raises the nutritional value of the dish, It looks pretty, it adds a really interesting mixture of textures and this in return enhances my pleasure of eating it. But the vegetables are optional and most times my aunties have cooked it without the vegetables. Enjoy.
October 20th, 2009 at 6:07 am
This is not jollof rice (the igbo way), jollof does not have vegetables and ginger.
October 21st, 2009 at 5:16 pm
Chinekele, is she Igbo.
October 21st, 2009 at 8:05 pm
Look its just home cooking everyone cooks it differently. I’m from Ghana and in my home we use basmalti rice and add pieces of chicken or beef to the jellof. So we all have different ways of cooking.
October 23rd, 2009 at 9:20 am
Nonesense! Absolutely nonesense! It’s looking like fried rice with those vegetables. The process is right but with wrong ingridients. Please visit any of the Niga restaurants and see what Jolloff rice looks like.
October 26th, 2009 at 5:22 am
Im so happy now i love this dish but now i know how to cook it yeah!
October 28th, 2009 at 6:57 pm
Levi
Thank u 4 the inspiration! Your excitement is contagious! I decided to make my own version of this dish replacing rice with quinoa: I’ll call it Jollof Quinoa and it’s delicious!
October 31st, 2009 at 3:51 am
The recipe for the recipe for the recipe for the red stew chicken that goes on top of the jollof rice.
November 3rd, 2009 at 12:24 pm
thanks 4 the recipe, jollof rice is 1 of many good wholesome foods,from back home, unlike theese american, cultureless crapy foods. Anything from the old countries are worth having as a part of ur food plan
November 4th, 2009 at 9:21 am
Cooking rice and it is possible that what we call jollof rice.
November 4th, 2009 at 11:21 pm
I totally agree, although it does originate from Sene Gambia and i will be highlighting this point the next time i make this dish on you tube. Thanks for your feed back.
November 5th, 2009 at 8:48 pm
Each cooker setting is so different, but i would keep it on a medium low heat so it is hot enough to steam the vegetables with the remaining moisture until all the moisture has dried out of the rice without burning it. I hope you enjoy it.
November 8th, 2009 at 7:38 am
Thanks chi chi… but that kinda looked like an indiann vegetable pulao.
November 9th, 2009 at 7:42 pm
Now that’s a real pot! You can’t find pots like that in the US
November 13th, 2009 at 3:56 am
It’s not Nigerian! It is West African!
November 15th, 2009 at 8:38 am
dont u do yours with meats aswell?
how do u do it with basmati rice?
November 17th, 2009 at 2:14 pm
I plan on trying this. When you added the vegetables what heat setting did you have the stove on?
November 18th, 2009 at 7:49 pm
thanks a lot chi chi i’m from kenya and i loved jollof rice when i first had it . now because of u i can prepare it. thanks so much. post one on the spicy fish
November 21st, 2009 at 7:19 am
I hope you have tried it and enjoyed it. Let me know
November 21st, 2009 at 5:30 pm
Thank you. I will be posting more up shortly. Enjoy.
November 22nd, 2009 at 3:24 pm
Thank you for your feedback. I agree there may be a subtle difference in flavor between the red and green scotch bonnet chillies. But for the compromise of the hot peppery intensity in return for flavor, i find it works very well. The red chillies are great but for those who can’t handle the fiercely hot intensity of it, they totally miss out on the unique aromatic flavors of this wonderful chili don’t you think?
November 23rd, 2009 at 2:10 am
No but i am sure you will say i look like the person mentioned. The many faces from the same roots will every now and then bring about similarities. Stay posted for more recipes to come.
November 25th, 2009 at 10:19 am
For it as pepper soup what region.
My favorites though there are so many different recipes for it as pepper soup what is your recipe and from what region.
November 25th, 2009 at 11:47 am
Thanks for the recipe. I will try it out and post it as soon as possible.
November 26th, 2009 at 6:56 am
The vegetables add a very mild flavor but not enough to distract from the real flavor of the dish. Importantly for me it raises the nutritional value of the dish, It looks pretty, it adds a really interesting mixture of textures and this in return enhances my pleasure of eating it. But the vegetables are optional and most times my aunties have cooked it without the vegetables. Enjoy.
November 28th, 2009 at 6:24 pm
do the vegetables change the taste of the meal?