“We don’t say a dish is spicy — we say it has pepper.” Yewande Komolafe is a recipe writer who grew up in Lagos and found herself searching for the heat and flavor of Nigerian food in the U.S. She picked the 10 essential Nigerian recipes, and this jollof rice was No. 1. It’s smoky and has a spicy kick.
Get the jollof rice recipe: http://nyti.ms/2IWv15R
Yewande’s 10 Essential Nigerian Recipes: https://nyti.ms/2Jc3gFf
Photo Credits:
Photography by Johnny Miller
Food styling by Rebecca Jurkevich
Prop styling by Paige Hicks
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Thank you for teaching. ❤
A real woman of ethnicity killin it Awesome for her
cant wait to make this, thanks
Too much pointless talking
You cannot obtain the recipe unless you have a subscription to the NYT
"fresh herbs" what fresh herbs I doudt that tyeme could be replaced with basil
Had jollof rice at a Kenyan restaurant served with a whole fried talapia and fried plantains. It was excellent. The version they did, they added in some sauteed veg at the end–nothing fancy, clearly frozen mixed veg, but it was so delicious, I willingly ate lima beans for the first time in my life. It's all about the obe ate.
Omg that looks sooo good thank you!!
reminds me of spanish rice, probably more spicy though
yummy Jollof rice
I’m giving this a go right now. Can’t wait to try it. Thx ???? for recipe.
What were they eating before peppers and tomatoes were discovered lol
This looks amazing! I love to cook and will try recipes from all over. I have not tried any from Africa and now totally intrigued. Thank you! Will try this first.
I love, love, love this recipe! Every time I make it, it's a hit 🙂 Thank you for this ☺♥
I like it more with the meat cooked together
TANTALIZING
With the fishier variants of this, can someone suggest alternatives for the fermented conch? Fish sauce is common, but would anchovy paste work? And before you complain at me about this, I'm currently renovating a kitchen. My stove is in a cardboard box in the garage, so my horizons are limited.
She’s so beautiful