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No Nigerian wedding is complete without party jollof, and guests who will come to your wedding know that there’s ‘jollof rice’ and there’s ‘party jollof rice’ – the two are not the same at-all-at-all. That is why you should ensure that your catering team will cook the jollof rice right – to taste, look like and smell like ‘correct Nigerian party jollof’.
Read on for the secret sauce and watch the cooking video tutorial; the cooking steps are below if you prefer reading.Watch the how-to-cook video below, and scroll down for the recipe list, a guide on how to serve jollof rice, and the ‘secrets’ that make Nigerian party jollof more special than the regular jollof rice.Also, I included a guide to help you know the quantity of rice to cook for the number of people or guests you have. Enjoy!
What quantity of each jollof rice ingredients do you require when cooking one bag of rice? In Nigeria, one bag of rice measures 50kg. Here are the measures of ingredients for cooking one bag of rice. Adjust the ingredients to half if you’re cooking a half bag of rice, or as appropriate, when cooking a quarter bag or less.
I found the above measurements that Ifi Fenkus Kitchen’s uses for cooking a half bag of jollof rice and doubled it. We have used it successfully to cook for my cousin’s traditional wedding and another event, and it worked smoothly.
When cooking for a lot of people, as in weddings and other ceremonies in Nigeria, it can be hard to guesstimate the quantity of rice that will be enough. So, how do you know how much rice to cook for a party or wedding guests?
Jollof rice might be said to be the national dish of Nigeria. Although originating from Senegal, Nigerians have appropriated, transformed, and made it their own. Nigerian jollof rice also called Party jollof rice, or smoky party jollof rice is rich in flavour and is served regularly at parties, restaurants and homes etc.
When next you need to make Nigerian Smokey Party Jollof Rice for a large family or friends get-together, like during Christmas, birthday parties etc, you will not be stressed guessing quantities and proportions. I have made the information you need available here.
The smokey variety is the type served at big parties and is a favourite for most people. The subtle smokiness comes from using firewood in cooking it and in the absence of firewood, the gentle burning of the bottom of the pot of rice just like the Spanish Paella socarrat, gives it the smoky taste.
You must bear in mind that if the jollof rice is not cooked correctly with the right proportion of ingredients, no amount of smoke will make it taste delicious. When cooking Jollof rice for the family, the quantity is small, but for a crowd of 50 to 100 people or more, it is a totally different ball game. You will need the right equipment, this is not the job your regular stove top or gas cooker can handle.
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