Jollof, party style
The smoke at the bottom of the pot is the entire argument
Fifth version
Start your own line from any of Tolu's 5 versions. Their recipe becomes your v1; what you do from there is yours, and their name stays on it. Reading needs no account; making it yours does.
v5 · 25 Sept · Last five minutes on high, for the bottom
The changes in v5
Last five minutes on high, for the bottom
Close to the best
Close to their best. Worth keeping.
What v5 taught
“The catch is the point”
So far
Five versions since January 2026. The best yet is v4, after turns at v3. Last cooked 18 days ago.
Ingredients
long grain rice
plum tomatoes
red peppers
scotch bonnet
onions
chicken stock
groundnut oil
What's been moving
Both halves have moved: the long grain rice most among the ingredients, and steps 2 and 5 in the method.
Never touched: 6 plum tomatoes · 2 red peppers · 1 scotch bonnet · 2 onions · 1l chicken stock · 150ml groundnut oil
Method
01
Blend the 6 tomatoes, 2 red peppers, scotch bonnet and 1 onion, then reduce 45 minutes until it darkens and thickens
45 min6 plum tomatoes2 red peppers1 scotch bonnet2 onions
02
Bloom the base in 150ml groundnut oil with the second onion, sliced, for 15 minutes
15 min2 onions150ml groundnut oil
03
Wash the 750g rice until the water runs clear, stir it in, then 1l stock to a finger above the rice
750g long grain rice1l chicken stock
04
Lowest heat, lid on, 30 minutes. Do not stir, or it turns to porridge
30 min
05
High heat for the last 5 minutes to let the bottom catch
5 min
How it runs
1h 40on the table
- 1:40On the table