Testing, Testing, Testing, 1, 2, 3,

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.

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!

 

157 Comments Add yours

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  76. BLC says:

    Just the sight of the Jollof Rice made me almost drool over my laptop. Oh please, it’s not what you think; it’s the Party Jollof Rice! In fact, Jollof Rice without dodo (Plantain) and goat meat is incomplete.
    Party time in Lasgidi (Lagos) as far back as the 80’s comes to mind…Flashes of youthful gyration, dancing chair competitions, laced with the popular tunes of Evi Edna’s “Uhh yea, I wish you happy birthday,” and Majek’s mystical “Send down the rain” among others, leave me feeling nostalgic.
    Always said, if I ever return in my next life, Naija shall be my destination; and I shall flenjure like no other, but like a Naija. Confirmed!!

    1. LiveLoveLaughCry365 says:

      Party Jollof is something else. A complete plate in my humble opinion is Party Jollof, plantain, coleslaw, moin-moin and fried goat meat. Love the nostalgia, I stepped back in time to those “Owambe parties”. Go out in the morning, come back in the evening to find your street has been transformed to a party with gazebos, table, chairs, loud music and people dressed to kill. No sleep that night. Flenjurement!
      Thanks for being the first to comment on my new blog.

      1. BLC says:

        Gbam! My pleasure 🙂

    2. A James says:

      Well written!! Indeed Jollof Rice has became a global dish . I was at a restaurant ( non african)in south London over the weekend , I had a meal which was clearly inspired by Jollof Rice. I opted for this meal as I thought it spurred some memories of diversity for me. Sadly this was not the case😢 On Sunday 11th November, I needed to cook the best Jollof Rice ever so I can forget the bad taste left in my juicy palette the night before!

      How ironic that I read about Jollof Rice with such passion, metharphor & inclusion! More Jollof Rice please…..

      1. LiveLoveLaughCry365 says:

        Thank you for your comment. What usually accompanies your Jollof Rice and makes your plate complete?

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