So happy to see an old friend successful. I remember the day she told me she was going to culinary school. I admired the fact she was going outside the box to pursue her dreams and here she is years later. Hope to reconnect one day
the very first time i had jollof rice was after prom at my nigerian friends house and it was AMAZING probably the best rice dish ive had to date. ill marry jollof rice if the state allows lmao
@Culture Freedom msg isn't a harmful ingredient its naturally found in things like mushrooms, fish, onions etc. Don't believe what your Facebook group tells you
@Culture Freedom cyanide is a poison, msg is not and the only reason people think it's toxic is due to racism against Asians, I can tell you exactly why it's rooted in racism if you actually care but I doubt you do
the reason that is, is because if you want to have individual grains of rice/texture and to clear debris as it is fairly common for rice to have debris. This is particularly true of long grains and basmati. However if you want creaminess you don't wash the rice mush and let starch stay.
OMG the host is so charming. Her aside about thinking that all kids had a 5 lb bag of chocolate in their kitchens made me really smile! She's quite charismatic in an understated way
I am from an Indian West Indian/Caribbean background and I and my family enjoy eating this rice. I learnt how to prepare it from my Nigerian colleague. I also add carrots together with the sweet peppers and tomatoes and of course the seasoning not forgetting the hot pepper ! - after all, I am from the CaribIndies, no food without scotch bonnet !!! This rice is superb for young children as something to eat on its own, I cook it with chicken gizzard, delicious.
This is by far, one of my favorite Nigerian dishes. I have one Auntie that makes it the best ooo. We fry ours. Then use Maggi, salt, curry, and thyme- all in one pot (washed rice). This version has my mouth watering too! So great to see a beautiful woman with so much class; so eloquent! Representing well. More of her please!!
Key to a great jollof is to fry tomato paste in oil. Never heard of paprika in jollof rice. It may be worth a try. I definitely recommend washing your rice.
She is only adding it because it is too hard to replicate what some Nigerians call 'bottom pot' in a recipe. You can get the smoky flavour by cooking on an open flame like she says, but you can also get it by slightly burning the bottom of the rice. Persians call it tahdig, in Spain it is socarrat, some latinos call it chicharras and there are other names for it in other African countries and in many Asian countries.
You don't have to wash every rice type you cook, it largely depends on the type and the source. The packaged (hence clean) parboiled type (commonly eaten by Nigerians) need no washing.
I just saved this recipe for future use. Through Ancestry I discovered that I'm 46% Nigerian so I'm looking forward to connecting to my roots through food:-) Love, love, her hair!
Here in Charleston, SC (the lowcountry) we have a dish called "red rice." And I was wondering where it came from. Now I know, it came from Africa through the slave trade. Amazing. I believe it's very "americanized" in a way because it's not as spicy.
From what I undestood it was up from Africa by way of Moorish Spain, so north africa to spain to here. Many Mexican and Spanish diners have red rice, but its never anywhere near as fancy as whats shown in the video.
Liberian jollof rice is the best, It can incorporate vegetables & various meats. West Africans brought to South Carolina came from modern day Liberia, then called the Grain Coast for their expertise in rice growing.
@@mylifeunfiltered1 I'm from Moncks Corner and I have made jollof rice--it is very different due to the spices. I have made the Ghanian and Nigerian versions.
It reminded me of Mexican red rice... Now it's everywhere, but back in the day it was exclusively a party food. Red rice and mole sauce were the staple at every wedding.
Jollof rice is similar to red rice from Charleston, SC. I love the fact that my family is from Charleston! We were able to hold onto quite a few African traditions when we were kidnapped and brought to America. Mainly through our food and recipes and of course our accent. I have to try jollof rice!
@Culture Freedom It's more complicated than that (the dish). And no, no African were sold by people belonging to the same nation as themselves. Read some more history boy.
I love how you speak about handfuls. I tried to understand how to make tortillas from a friends mum who was from Mexico. It was all told to me in "manos". We had to measure how much her hand was. Little less then 3/4 cup. LOL. Those are the BEST recipes. They come from the heart and the family!!!
The truth is in Nigeria there isn't any real distinction in what kind of rice is used for Jollof, as long as it is rice. So it is safe to say the Ghanaian style of Jollof (basmati based) is just a subset of Nigerian Jollof which is rice based (regardless of the type, although parboiled rice is most common). It is like comparing Citrus (Nigerian any rice type Jollof) with Orange (Ghanaian basmati based Jollof), an Orange is just a type of Citrus.
Well done Yewande, I really like your take on this recipe. It turned out well and I'm sure it will be just as tasty. I can't wait to see the other essential nine :)
Tried this a couple times - Dutch oven is very important for this recipe. The first time, I used an aluminum tray with foil as a cover, since I don’t have a Dutch oven and the rice came out undercooked. If you don’t have a Dutch oven, cook the rice separately to about 80% completion and add the rice and mix to an aluminum tray and finish it off in the oven. This did the trick for me. Hope this helps 😊
Righhhht??? I hade same thought too. I do that! Especially when i am in the kitchen and lean against the countertop. 😄 seeing her do this+ your comment about it nade me overly happy !
I’ve heard of this dish but had never seen it before. Watching it get made was so awesome. The amount of heat spoke to me. I never shy away from spicy food and am so excited to try this out.
I’m making this! I just did 23 and me and found out that I’m 32% African!!!! Ghana and Nigeria are the countries that came up for me. I’m so excited ❤️🇳🇬🇬🇭🍚
Definitely adding that reserved onions tip to mine! She’s a master. I definitely advise mere mortals like myself to wash their rice to reduce the risk of a sticky mess. I personally stick my tomatoes and peppers in the broiler to get that Smokey flavor. None of this is meant to second guess her. Just throwing more ideas in the pile
It's so cool to see dishes from places that we typically don't. I think that food is something that can show how alike we are in really simple ways. Throughout history, there are these regions that are separated by thousands of miles, and they all have rice dishes similar to this, when you look at something like paella or risotto. Noodle dishes, there are regional versions of stuff pasta from ravioli, gyoza, perogies, etc. These people had no contact but still came up with the same ways to prepare those foods (and I know that the spice trade can muddy the waters a bit with influencing dishes, but still). I know that is overly simplifying race relations, but I think sometimes it's the most basic things that can help show the difference between us all is only skin deep.
I knew pretty much nothing about Nigerian food until this channel started publishing videos about it and now I HAVE to make some of these they’re exactly the sorts of dishes I like.
Omg I love this!!!!! My best friend is Nigerian and her mom throws down but she can never articulate how to make them for a traditionally trained chef like me (lol my hands are WAYYY bigger than hers) Now I can make Jollof rice for my friends and I!! Love the red onions instead of peas too
Such a great recipe and cooking techniques. This is all to say, I just cooked this recipe for the first time and both my husband and younger daughter couldn't eat enough of this joloff rice! Trying the recipe on my elder daughter next, and totally confident she will also love it!
For those asking, I was asking the same question at first but later realised that the maggi is in the chicken stock she pours in at 7:41. That's what maggi/knorr are called there because they have varied brands from those in Nigeria.
I love everything this person makes. She makes alot of stuff that’s actually doable, healthy, interesting and fun. Lots of flavor and color and kick you could see making for yourself or others on a regular basis. Good if you’re single or a couple or you’re bored and want something different or if you can’t get too many crazy ingredients or maybe even if you’re a bit lazy. Just works on alot of basic levels. You have to appreciate how accessible she makes things. Could easily see making and eating any number of her dishes on a regular basis.
@@AmyStylinson We - literally - don't know for sure where it originated from, but based on its name, yes, it is likely that it did originate in the Senegambian region. "The name Jollof derives from the name of the Wolof people, though in Senegal and Gambia the dish is referred to in Wolof as ceebu jën or benachin," the latter being Wolof for "one pot" (an apt and logical name, as the dish is prepared in one pot alone). Google is your friend.
Thank you Yawende, as a South African who watches a lot of nollywood movies I have always wondered how jellof rices tastes like and thanks to your recipe I finally cooked jellof rice. It is so delicious 😋😋😋 I look forward to learning other recipes from Nigeria.
I made this. I really like the sauce. I was spooning a lot of it out pot!! The rice was very good, will make often maybe with a few experiments. Thank you
I grew up eating this delicious rice dish in SC . We called it "red rice"...my "Gullah Geechie" mom fried fresh diced tomatoes and tomato paste in oil along with diced green peppers, yellow onions, bay leaf, S&P, and garlic..sometimes she would add some pieces of meat. ...she then added enough water to make a sauce, cook it down and added the Carolina long grain rice and she always finished hers in the oven too! 🤗When its done cooking, she stirs in a little butter..🙏🏾 Heaven.
I made this dish with an Italian touch. Made it with Arborio rice like you would a risotto. Then made a lamb bolognaise and put it all together like a suppli al telefono. Fed my paesan’s and blew everyone away. Thank you for the great recipe!!!
I am so glad I stumbled across this. I saw a recipe for this on Pinterest...and now I'm really going to need to try making it. Thank you for inspiring me!
This hair is amazing. I had a similar cut years ago. Now i miss it! Food looks great but instead of smoked paprika to mimic the firewood cooking, roast your peppers tomatoes and onions in the oven to blacken slightly before blending. It tastes more like party jollof that way. Great job!
Baked rice! How cool is that?! I love Jollof rice. It would be such a time saver if a company came out with an already prepared base in cans, bottles or vacuum sealed bags!
Had jollof rice at a Kenyan restaurant served with a whole fried talapia and fried plantains. It was excellent. The version they did, they added in some sauteed veg at the end--nothing fancy, clearly frozen mixed veg, but it was so delicious, I willingly ate lima beans for the first time in my life. It's all about the obe ate.
Wow I love her fun and easy way of moving about in the kitchen while cooking, chopping and sharing her memories and tips! This dish looks amazing! I absolutely enjoyed watching her! 🙌😃🙌😃💜💜
Heads up about cooking with garlic. I learned from watching an Italian cook on a cooking show that you should cover the pot as soon as you add garlic to the pan. This way, you won't loose garlic flavor. The oils and compounds that give garlic its flavor will evaporate into the air when the lid is off. Putting the lid on traps that garlic flavor into the cooking food.
Washing the rice before cooking it for sure reduces the potential stickiness of the dish but more importantly ...reduced stickiness means increased fluffiness. (More so for white rice ...less so for already parboiled rice...I tend to wash my white rice as it has a lot more starch starting out than a parboiled rice.) If you want your rice to feel almost like cotton candy in the mouth with fluffy grains ...washing it is the way to go...it probably helps the grains absorb the flavor from the sauce as well. Also ... washing the rice reduces the total cook time as the starch doesn't have to cook out.
Can we take a moment to appreciate Yewande's hair.
Tobi Ade, yes. A thousand times, yes.
I'm having trouble wrapping my head around how awesome it looks.
THAT is what I was thinking through the entire video!
Just ridiculous hairstyle!
um a moment ? i clicked on it just for her hair its gorgeous
Yewande is by far the most watchable person I’ve seen on this channel - so elegant, eloquent and engaging. I hope to see more of her in the future.
YES you nailed it. It's also her voice, it's so soothing. I could watch her cook all day long.
I agree totally!
Agree! Big fan
100% she seems like such a cool person
@@Kpup She's not Transgender enough for me. That's why I didn't like the recipe personally.
So happy to see an old friend successful. I remember the day she told me she was going to culinary school. I admired the fact she was going outside the box to pursue her dreams and here she is years later. Hope to reconnect one day
the very first time i had jollof rice was after prom at my nigerian friends house and it was AMAZING probably the best rice dish ive had to date. ill marry jollof rice if the state allows lmao
Why didn't you go on a 2nd date with it?
I think it would be easier to just find a Nigerian man, marry him and have him make it for you LOL
@Culture Freedom msg isn't a harmful ingredient its naturally found in things like mushrooms, fish, onions etc. Don't believe what your Facebook group tells you
@Culture Freedom mmmm I love opening youtube comments and finding casual racism
@Culture Freedom cyanide is a poison, msg is not and the only reason people think it's toxic is due to racism against Asians, I can tell you exactly why it's rooted in racism if you actually care but I doubt you do
Why are most of the comments about unwashed rice? Can we just celebrate the fact that NYT is highlighting the deliciousness of Nigerian food.
Foolish people will find reason to criticize any and everything. Depending on the type of rice, you don't have to wash before cooking.
the reason that is, is because if you want to have individual grains of rice/texture and to clear debris as it is fairly common for rice to have debris. This is particularly true of long grains and basmati. However if you want creaminess you don't wash the rice mush and let starch stay.
Aarin Mont Ghana 🇬🇭 jollof is Betta than naiji jollof
@@garrywitow1521 To each his own. Some people like marmite, doesn't mean it is most preferred over butter.
@@garrywitow1521 and you pointed this out because...?
My brother in law is Nigerian. Made this for him, and he told me it was just like home. Thanks Yewande!
Giving West African cuisine the class and respect it deserves---thank you, sista, and thank you NYT for following up with the idea!
Give this lady her own show! She is an amazing cook and easy to follow through! I love her energy! I am going to watch more of her dishes!
Can we take a moment to appreciate Yewande’s beauty.
Yes... black woman are beautiful 😍
OMG, her hands are so beautiful!
O fine baje
OMG the host is so charming. Her aside about thinking that all kids had a 5 lb bag of chocolate in their kitchens made me really smile! She's quite charismatic in an understated way
"all the elements love each other"
What a lovely statement!
I am from an Indian West Indian/Caribbean background and I and my family enjoy eating this rice. I learnt how to prepare it from my Nigerian colleague. I also add carrots together with the sweet peppers and tomatoes and of course the seasoning not forgetting the hot pepper ! - after all, I am from the CaribIndies, no food without scotch bonnet !!! This rice is superb for young children as something to eat on its own, I cook it with chicken gizzard, delicious.
I am Senegalese and Gambian but also love the Nigerian version. It looks absolutely beautiful. Thanks for sharing.
Thank you, Senegal/Gambia, for inventing this lovely dish and spreading its deliciousness across the region. - a Nigerian :)
It tastes as good as it looks, trust me.
I am half Gambian and this rice is one of my favorite dishes! This and yassa!
@@the-chipetteSenegambia created but it was actually Sierra Leonians who helped spread to the rest off West Africans
Tried this at a potluck years ago, someone had made a ton of it and I ate ALL of it...no regrets
It certainly seems like something you wouldn't want to make a small amount of!
😂
All of it?
I also tried Jollof for the first time at a potluck. I'm not a big rice eater, but I could eat that dish every day for the rest of my life.
@@miyapapayax th-cam.com/video/UVOPFEO8cQ8/w-d-xo.html if you love rice
A) she's gorgeous as hell B) I can't wait to make this at home C) we need more Nigerian recipe videos pls
They are quite a lot on TH-cam. Look around.
This is by far, one of my favorite Nigerian dishes. I have one Auntie that makes it the best ooo. We fry ours. Then use Maggi, salt, curry, and thyme- all in one pot (washed rice). This version has my mouth watering too!
So great to see a beautiful woman with so much class; so eloquent! Representing well. More of her please!!
Key to a great jollof is to fry tomato paste in oil. Never heard of paprika in jollof rice. It may be worth a try. I definitely recommend washing your rice.
I mean I'm sure it couldn't hurt to add it
She is only adding it because it is too hard to replicate what some Nigerians call 'bottom pot' in a recipe. You can get the smoky flavour by cooking on an open flame like she says, but you can also get it by slightly burning the bottom of the rice. Persians call it tahdig, in Spain it is socarrat, some latinos call it chicharras and there are other names for it in other African countries and in many Asian countries.
You don't have to wash every rice type you cook, it largely depends on the type and the source. The packaged (hence clean) parboiled type (commonly eaten by Nigerians) need no washing.
Gbedu Mallam it definitely does need washing. Way too starchy otherwise.
Gotta wash your rice!
Yewande is awesome! Please have her do more videos about her other Nigerian recipes.
I was worried this would be another bad one. This is the first one I've seen on mainstream western media to get it right! Thank you Yewande :D
She's so gorgeous and such a good presenter!
i really love this style of cooking video, it feels really personal and Yewande seems like such a cool person, plus that jollof rice looks amazing!
Can confirm that Yewande is a very cool person ❤️
Yewande is quickly becoming my “Go To” Chef! I appreciate everything about her presentation-thank you.
I just saved this recipe for future use. Through Ancestry I discovered that I'm 46% Nigerian so I'm looking forward to connecting to my roots through food:-) Love, love, her hair!
So beautiful. Her voice, her demeanour, her hair, her outfit, her love for cooking. Amazing.
Here in Charleston, SC (the lowcountry) we have a dish called "red rice." And I was wondering where it came from. Now I know, it came from Africa through the slave trade. Amazing. I believe it's very "americanized" in a way because it's not as spicy.
From what I undestood it was up from Africa by way of Moorish Spain, so north africa to spain to here. Many Mexican and Spanish diners have red rice, but its never anywhere near as fancy as whats shown in the video.
Red rice is nothing like Jollof
I’m from SC, too, and I love red rice! Will have to try the jollof and see how different it is in taste.
Liberian jollof rice is the best, It can incorporate vegetables & various meats. West Africans brought to South Carolina came from modern day Liberia, then called the Grain Coast for their expertise in rice growing.
@@mylifeunfiltered1 I'm from Moncks Corner and I have made jollof rice--it is very different due to the spices. I have made the Ghanian and Nigerian versions.
She has such a bright personality. I love her knowledge and passion for the recipes!
Every Nigerian would agree that Jollof always tastes the best from a party
It reminded me of Mexican red rice... Now it's everywhere, but back in the day it was exclusively a party food. Red rice and mole sauce were the staple at every wedding.
lol party jollof is the WORST
@@sunriseschild yes, I was thinking the same it looks just like Mexican red rice, with some extra steps hehe.
honestly its that smoked outdoor firewood they use that makes it standout. jollof has to burn small
@@ricardocabrera8344 it doesn’t taste like Mexican red rice lol
Jollof rice is similar to red rice from Charleston, SC. I love the fact that my family is from Charleston! We were able to hold onto quite a few African traditions when we were kidnapped and brought to America. Mainly through our food and recipes and of course our accent. I have to try jollof rice!
Queen Mercy it’s a recipe made with white rice. Next time you visit order it.
Jambalaya is also a variation of jollof
@@karmicobsession1636 yea it is.
Are you Gullah? 👍🏿
@Culture Freedom It's more complicated than that (the dish). And no, no African were sold by people belonging to the same nation as themselves. Read some more history boy.
As a Nigerian, I must say this particular recipe is wonderful! It's spicy, and it's flavorful!
Proud Nigerian here. Thank you Yewande for showing a positive side of our story.
I will be making this recipe ASAP! I just have to say...her hair is 🔥
🔥🔥🔥!
I love how you speak about handfuls. I tried to understand how to make tortillas from a friends mum who was from Mexico. It was all told to me in "manos". We had to measure how much her hand was. Little less then 3/4 cup. LOL. Those are the BEST recipes. They come from the heart and the family!!!
NYT: more of this, please! I love international recipes since I can never afford to travel. This transports me. And Yewande is a delight. Thank you.
The minute she used basmati rice, it turned into Ghanaian jollof. haaaayyyy, lol!
columbsaki lol that’s where she lost me
@Queen Mercy i deserve that
The truth is in Nigeria there isn't any real distinction in what kind of rice is used for Jollof, as long as it is rice. So it is safe to say the Ghanaian style of Jollof (basmati based) is just a subset of Nigerian Jollof which is rice based (regardless of the type, although parboiled rice is most common). It is like comparing Citrus (Nigerian any rice type Jollof) with Orange (Ghanaian basmati based Jollof), an Orange is just a type of Citrus.
My family is Nigerian and we use sella basmati rice in jollof. It's the only rice we eat
columbsaki 🤣🤣🤣
My 10 Nigerian dishes are:
1. Afia afere and pounded yam
2. Edikannkong
3. Peppered snails
4. Spicy afang soup
5. Pepper soup!
6. Ogbono and amala
7. Seafood okro soup
8. Jollof rice and plantains
9. Akara and pap or akamu (lol)
10. Suya!
yess!! here for the ibibio/efik dishes hahah
@@culturedpearl8 All day, erryday!
Well done Yewande, I really like your take on this recipe. It turned out well and I'm sure it will be just as tasty. I can't wait to see the other essential nine :)
My best friend is from Ghana and she always makes this for me. I’m going to have her over and surprise her with this dish. Thanks
Nigerian Jollof and Ghanaian Jollof are kinda different but I agree, it's an awesome dish.
how did it go btw?
How did it go???
@@emmyjr1231 she gave up or it wasn't as gd
"... half of the best looking ones,,,"---onions, in this case. Yewande, you'd be a great teacher of any subject, you have that gift for teaching.
Tried this a couple times -
Dutch oven is very important for this recipe. The first time, I used an aluminum tray with foil as a cover, since I don’t have a Dutch oven and the rice came out undercooked.
If you don’t have a Dutch oven, cook the rice separately to about 80% completion and add the rice and mix to an aluminum tray and finish it off in the oven. This did the trick for me.
Hope this helps 😊
I LOVE jollof rice with FISH STEW, pepe stew, MOI MOI, akaras, bush meat SUYA, pounded yam, efi riro,,,MISS my days... years... DECADE in Lagos...
oh my god... came for the food but she's friggin gorgeous
Yes she is. Black is also, sooo... beautiful!
so true
Michiru-san on behalf of Nigerian girls.....thank you
Nah, there are way more beautiful people than her
Man for some reason her voice is so soothing. More please!
This is my first time watching Yewande, but consider me a fan! She has such a gentle and kind demeanor. Also, this looks delicious!
You win. I’ve seen this ad so many times I’ve searched for jollof rice
omg, I love that she does the flamingo stance! apparently I’m not as weird as I thought 😂
Righhhht??? I hade same thought too. I do that! Especially when i am in the kitchen and lean against the countertop. 😄 seeing her do this+ your comment about it nade me overly happy !
That's how you know she's a real one. If you're a home cook and have never done that you clearly haven't spent enough time in the kitchen.
I used to do that as a kid. My family thought I was weird too.
Omg me too
I’ve heard of this dish but had never seen it before. Watching it get made was so awesome. The amount of heat spoke to me. I never shy away from spicy food and am so excited to try this out.
black women and their hair! 💖
Baked potato - We appreciate the appreciation ❤️
isn't it so beautiful❤️
As a bald man it blows my mind how people manage to do this.
Normal women too 😍
dengs home invasions normal women?💀
I’m making this! I just did 23 and me and found out that I’m 32% African!!!! Ghana and Nigeria are the countries that came up for me. I’m so excited ❤️🇳🇬🇬🇭🍚
Definitely adding that reserved onions tip to mine! She’s a master. I definitely advise mere mortals like myself to wash their rice to reduce the risk of a sticky mess. I personally stick my tomatoes and peppers in the broiler to get that Smokey flavor. None of this is meant to second guess her. Just throwing more ideas in the pile
Love her hair, earring, face, personality and of course the food she's cooking! Too bad we don't have authentic Nigerian food from where I'm from. 😬
This lady could be a model, but I'm glad we get to enjoy her brains and creativity too.
I love the concept of saving some of the onions and adding them in later. Brilliant.
Can you PLEASE have her do more these??? HIRE THIS WOMAN
her plate at the end... looks SOOOOO GOOOD
It's so cool to see dishes from places that we typically don't. I think that food is something that can show how alike we are in really simple ways. Throughout history, there are these regions that are separated by thousands of miles, and they all have rice dishes similar to this, when you look at something like paella or risotto. Noodle dishes, there are regional versions of stuff pasta from ravioli, gyoza, perogies, etc. These people had no contact but still came up with the same ways to prepare those foods (and I know that the spice trade can muddy the waters a bit with influencing dishes, but still).
I know that is overly simplifying race relations, but I think sometimes it's the most basic things that can help show the difference between us all is only skin deep.
Good thinking.
That dish looks insanely good. And she has a beautiful kitchen.
The people need more Yewande!!
I knew pretty much nothing about Nigerian food until this channel started publishing videos about it and now I HAVE to make some of these they’re exactly the sorts of dishes I like.
Omg I love this!!!!! My best friend is Nigerian and her mom throws down but she can never articulate how to make them for a traditionally trained chef like me (lol my hands are WAYYY bigger than hers) Now I can make Jollof rice for my friends and I!! Love the red onions instead of peas too
Such a great recipe and cooking techniques. This is all to say, I just cooked this recipe for the first time and both my husband and younger daughter couldn't eat enough of this joloff rice! Trying the recipe on my elder daughter next, and totally confident she will also love it!
For those asking, I was asking the same question at first but later realised that the maggi is in the chicken stock she pours in at 7:41. That's what maggi/knorr are called there because they have varied brands from those in Nigeria.
I love everything this person makes. She makes alot of stuff that’s actually doable, healthy, interesting and fun. Lots of flavor and color and kick you could see making for yourself or others on a regular basis. Good if you’re single or a couple or you’re bored and want something different or if you can’t get too many crazy ingredients or maybe even if you’re a bit lazy. Just works on alot of basic levels. You have to appreciate how accessible she makes things. Could easily see making and eating any number of her dishes on a regular basis.
This looks so good and I am so grateful to learn more about African cuisine. Can’t wait to try this!
I was just looking for another recipe for Jollof Rice but Her Hair ROCKS!!!!!
I haven't tasted the Nigerian version, but benachin (the Gambian version) was my favourite dish as a child.
Gambians unite
.
Jollof literally originated in Senegal and Gambia...it was named for the Wolof tribe...how do y’all have a different name for your own dish
What would you say are some of the differences with the Gambian version?
@@AmyStylinson We - literally - don't know for sure where it originated from, but based on its name, yes, it is likely that it did originate in the Senegambian region.
"The name Jollof derives from the name of the Wolof people, though in Senegal and Gambia the dish is referred to in Wolof as ceebu jën or benachin," the latter being Wolof for "one pot" (an apt and logical name, as the dish is prepared in one pot alone).
Google is your friend.
Yewande is absolutely gorgeous and so is the food! Thanks for sharing! Great video!
She is gorgeous ❤️😍💙.
The way she is standing resting her leg onto another is so boss!! Loved how she explained everything!! 🤩🤩🤩
Came here to see the angry Nigerians i was surprised no one was mad lol
Because she did it right.
lol same
@@cutienerdgirl i wouldn't say right but like she said we all cook it differently
😂😂😂
Talkindurinthemovie if she’s Nigerian why would Nigerians be mad?
I had jollof from a friend once and the memory still haunts me. So. Delicious.
Looks so good!! Going to try this. Love from Afghanistan 🇦🇫 💚
A feast for the eyes and food for the soul!!!!
Ok mama I'm on a diet and I've been dreaming about jaloff rice, pepper stew, akara, suya, fried plantains, baff .. basically west African meals
Easily the most charming cook I've ever seen ... and the recipe is pretty attractive as well, so I'm going to give it a go.
It's my favorite ❤My friend from Ghana always made it for me!
Thank you Yawende, as a South African who watches a lot of nollywood movies I have always wondered how jellof rices tastes like and thanks to your recipe I finally cooked jellof rice. It is so delicious 😋😋😋 I look forward to learning other recipes from Nigeria.
Def going to make a vegan version of this with veggie broth and plantains! Thank you!
That's what I was thinking. I am excited to give it a try. Maybe I will add some collard greens to the dish.
Yesss sounds so good. Maybe braised tofu or tempeh too as a main.
Tomato onion paprika and rice are the base of soooo many cultures' cuisine it's beautiful how each people have their own twists on it
I made this. I really like the sauce. I was spooning a lot of it out pot!! The rice was very good, will make often maybe with a few experiments. Thank you
I grew up eating this delicious rice dish in SC .
We called it "red rice"...my "Gullah Geechie" mom fried fresh diced tomatoes and tomato paste in oil along with diced green peppers, yellow onions, bay leaf, S&P, and garlic..sometimes she would add some pieces of meat.
...she then added enough water to make a sauce, cook it down and added the Carolina long grain rice and she always finished hers in the oven too!
🤗When its done cooking, she stirs in a little butter..🙏🏾
Heaven.
This looks fantastic! Honestly I’ve always thought jollof rice to be complicated but this seems simple and I cannot wait to attempt this recipe.
I made this dish with an Italian touch. Made it with Arborio rice like you would a risotto. Then made a lamb bolognaise and put it all together like a suppli al telefono. Fed my paesan’s and blew everyone away. Thank you for the great recipe!!!
3:15 y'all are cold for that edit it blew me away
I need this rice in my life!!!! The spicier, the better! (The cook is absolutely beautiful and a great commentator! She needs her own show!)
I am so glad I stumbled across this. I saw a recipe for this on Pinterest...and now I'm really going to need to try making it. Thank you for inspiring me!
This hair is amazing. I had a similar cut years ago. Now i miss it! Food looks great but instead of smoked paprika to mimic the firewood cooking, roast your peppers tomatoes and onions in the oven to blacken slightly before blending. It tastes more like party jollof that way. Great job!
Baked rice! How cool is that?! I love Jollof rice. It would be such a time saver if a company came out with an already prepared base in cans, bottles or vacuum sealed bags!
Yewande I just dropped off your mom and dad at the airport, beautiful people they are so proud of you 🎉❤❤❤
I love how's she's standing with one leg up. Lol. That's how I stand when I cook/cut veggies too. Haha
Had jollof rice at a Kenyan restaurant served with a whole fried talapia and fried plantains. It was excellent. The version they did, they added in some sauteed veg at the end--nothing fancy, clearly frozen mixed veg, but it was so delicious, I willingly ate lima beans for the first time in my life. It's all about the obe ate.
More Yewande!!
Wow I love her fun and easy way of moving about in the kitchen while cooking, chopping and sharing her memories and tips! This dish looks amazing! I absolutely enjoyed watching her! 🙌😃🙌😃💜💜
She is so pretty 🥰😍
She is !
She is so easy to watch amd listen too
How delicious. Very good presentation, could almost taste the pepper.
Heads up about cooking with garlic. I learned from watching an Italian cook on a cooking show that you should cover the pot as soon as you add garlic to the pan. This way, you won't loose garlic flavor. The oils and compounds that give garlic its flavor will evaporate into the air when the lid is off. Putting the lid on traps that garlic flavor into the cooking food.
Washing the rice before cooking it for sure reduces the potential stickiness of the dish but more importantly ...reduced stickiness means increased fluffiness. (More so for white rice ...less so for already parboiled rice...I tend to wash my white rice as it has a lot more starch starting out than a parboiled rice.) If you want your rice to feel almost like cotton candy in the mouth with fluffy grains ...washing it is the way to go...it probably helps the grains absorb the flavor from the sauce as well. Also ... washing the rice reduces the total cook time as the starch doesn't have to cook out.
Awesome video. Thank you NYT for highlighting this Nigerian delight. Naija no dey carry last 🇳🇬
Ooooh I will make this! I’ll try using pre-soaked basmati rice.
She has a terrific sense of style.