A self-indulgent oven-baked sea food jollof rice
Oven-baked sea food jollof rice is self-indulgent, overly opulent and expensive. It is, however, a meal for those special occasions that you just want to reward yourself or others. It is for the times that customary and traditional jollof rice just doesn’t cut it and it needs to be elevated to something a bit more indulgent. This could probably not pass off as party jollof rice, which is made for the masses at events, unless of course you have been given free reign to spend Aliko Dangote’s (Africa’s richest man) money.
The custom of eating sea food is pretty established in coastal areas of West Africa. Seafood combined with jollof rice is not as established and neither is baking jollof rice in an oven. Oven-baked sea food jollof rice, however, symbolises the union and heritage of two important things – a modern and hustle free way of cooking jollof rice as narrated here – Oven-baked jollof rice beats jollof rice in a pot – and sea food an expensive culinary staple along the West African coast.
As most people familiar with jollof rice will know, finding its origin is like finding the origin of fire. Whomever we credit for the original jollof rice, the sheer regional twists, now the addition of a new method – baking it in an oven and our own sea food jollof rice combo recipe, shows how versatile this one pot dish is.