Oven-baked Jollof rice beats jollof rice in a pot!
I know! I know! I can see your raised eyebrows from my notepad but hear me out. My mum makes the best jollof rice in the world and I am not saying this because everyone else says it. It’s actually a fact. Her recipe cannot be bought. That orange shade of single grains is always perfect. The taste is unique and the blend in flavours is pure class. You can imagine the look she gave me when I told her that oven-baked jollof rice is the way forward.
Let me tell you a secret. I don’t like spending four hours cooking, I don’t like changing the temperature of my cooker every 15 minutes and I especially don’t like having a mixed texture of grains as jollof rice. Yes! I am that annoying friend who does not like cooking but will be the first to tell you that your jollof is not spicy enough. So what makes oven-baked jollof work for me? TIME!
Oven-baked jollof at the right temperature allows the heat to circulate giving each grain the same texture. This means you don’t have to babysit the grains and you can study for your finance test while you leave it to cook on a timer. Oven-baked jollof allows you to cook in large quantities and for an unmarried woman, that is my packed lunch for the next two weeks sorted! Oven-baked jollof rice evenly distributes the “stew” to the rice so for the amateur who keeps producing soggy jollof rice, this is your solution.
The truth is baked jollof is not traditional, it goes against everything your mum told you about a woman that can cook jollof. It probabily will not impress the men who just love to see their wives in the kitchen for hours but it will certainly save you time. It’s like discovering the microwave or frozen meals all over again except this time you actually made it. For those of you who worry about losing this traditional cooking method, fear not, the jollof stew is still prepared in a pot, the rice is mixed with the stew and then transferred into a baking tray. For my healthy friends and weight watchers, you can bake the jollof with vegetables, for my meat lovers throw in your sausages, chicken or beef and then VIOLA! So if you are like me and your time is precious, try the recipe below and thank me later!