From the bustling streets of Isale Eko in Lagos Island to the most elegant weddings in Maitama, Abuja, the vibrant orange-red grains and unmistakable smoky aroma of Jollof rice signal that the celebration has truly begun. Nigerian Jollof isn’t just a meal; it is a unifying force, a symbol of hospitality, and the undisputed king of West African parties. Jollof rice is a staple in most Nigerian homes, with quality that certainly varies. But what makes an “Oscar-winning” Jollof rice in Nigeria, and how can one give it that extra swag and irresistible charm? Three masters of Jollof rice in Nigeria share their secrets and journeys into crafting this rich, tasty dish.
Joseph Akande Aruwajoye learned invaluable lessons from his mother during his childhood—wisdom that now shapes his business, Oga Jollof. Of all the meals his mum prepared, Jollof rice stood out as his favourite, especially when she transformed leftover stew into the dish. After completing his youth service, Joseph moved to Abuja and began to take cooking more seriously. What started as a simple passion soon evolved into a thriving business: Oga Jollof, which has been serving customers for three years.
Joseph believes everyone has their way to achieve a premium, tasty Jollof rice. The most important factor is that it comes out rich and tasty. He says clients are always demanding the smoky party jollof rice, and that is a value he has set for his business.
Just like Oga Jollof, Chef Bolatito has also enjoyed a beautiful journey to mastering the cooking of Jollof rice. She describes it as a learning process as she reminisces about her early days as the rice comes out soggy, but she becomes better as each day passes. She believes one must have a unique style of making jollof rice, including balancing one’s smokiness and getting used to the recipes. What could possibly go wrong in mastering the art of Jollof rice? Chef Bolatito says people should take time to cook their base. Smoking the various ingredients like red bell peppers, tomatoes, onions, and cayenne pepper (shombo) and blending them together and frying to get the flavour base is vital. This, she says, is the secret of Jollof rice, and it must be consistent with a signature aroma.
Chef Linda Ajala believes in consistency when it comes to mastering the art of Jollof rice. She emphasises starting with a smaller quantity as a beginner by cooking for a few persons, and every necessary adjustment comes as you improve on the quality. One of the things Chef Lin has learnt is recipes and having a particular brand for making Jollof rice. She adds that one should keep recipes and keep every detail until you get to that point when you can say, ‘This is how I like my Jollof rice.’ As regards what some people do wrong when making Jollof rice, Chef Lin talks about the reduction of the tomatoes; people are not patient enough to allow the tomatoes to reduce properly to give that richness.
Aside from the various ingredients that make up the ensemble, the big boy in the process is the rice, and it is no longer news that basmati jollof rice is a big trend among consumers. Why is there so much buzz about using basmati? Oga Jollof believes Basmati does it better, but other rice brands can still achieve a good result. Chef Bolatito has also mastered the art of using basmati rice but also admits that one can always achieve similar results with other brands as well.
Having a conversation with these chefs, one thing is clear, and that is cooking jollof rice comes with a passion like lovemaking. Cooking must be done with so much intention, detail, and love. Just like every business, customer satisfaction always comes into play. With four years of experience and still counting, Chef Bolatito describes her clients as kings, and so the Jollof rice must not be the regular they are used to. In essence, what is Jollof rice without a wow effect and lasting feeling in your taste buds? Without a doubt, everyone wants to experience a smoky party jollof rice either as an order from a restaurant or at a party.
