There isn't one jollof, but a thousand. Here's how we cook it at KUTI — and why the little crust at the bottom of the pot is the best bit.
Jollof rice is party food, the dish everyone agrees on — almost. Because between Lagos and Accra, the question of who makes the best jollof sparks endless debate. We've picked our side: the side of flavour.
It all starts with the base: tomatoes, red peppers, onions and scotch bonnet, blended then reduced low and slow. It's that patient reduction that gives the rice its deep colour and concentrated taste.
The secret? Wood fire. We let the rice catch slightly at the bottom of the pot to form the “party jollof”, that smoky, caramelised crust the insiders fight over. We add our bush spices, a house stock, and let time do the rest.
Served with braised chicken and fried plantain, it's a complete, generous dish made for sharing. Exactly how we like it.
