I am new to blogging and expressing myself on a public stage. This is my very first post. Welcome!
My Cousin sent me a video but I could not get past her profile picture to view it.
This was her profile picture.
If you look closely, you see that some enterprising person has made a work of art with Jollof Rice.
Commonly eaten across West Africa, the dish has some basic must have ingredients and then there are various add ons depending on the geographic region or occasion. A colleague at work told me her Maltese mother makes something similar called Ross Il-Forn and she was very excited to share it with me. If I add Scotch Bonnet/Ata Rodo/Red hot chilli pepper to Paella, it could pass for Jollof Rice. Could.
Anyway, back to the profile picture and my thoughts about said artist. I was surprised and shockED! I couldn’t believe that someone was so self-controlled with Jollof Rice that they held off eating it to make a figure, with fingers. Jollof Rice! Self control! Not eating Jollof with fingers but making fingers with Jollof! That person should be President of Nigeria. There will be no 419. Nigeria will rise.
Jollof Rice evokes many emotions. Let’s not even get started on the Nigerian v Ghanaian Jollof Rice tussle and which one is more delicious. Never mind that Jollof Rice originated in Senegal or Gambia (don’t quote me as I don’t propose to be Wikipedia). I also don’t want to get into the saga surrounding a celebrated chef being told off by Jollof-Rice aficionados for using unusual ingredients to cook his version of Jollof Rice and posting a picture which looked nothing like.
There are many levels of Jollof Rice with the highest level being Party Jollof Rice. If you know, you know! If you don’t know, you better find out!