If you do not like to bite on hard rosmary leaves (they are like needles, I think), you can grind them in a mortar. The rosmary powder adds a more subtle flavour.
Wishing you and your family good health and safety in the new year. Thank for your lovely channel. I love watching you cook especially, but I’m still not eating that many 🌶️ chillies. Ouch. 😱😵💫🤯🫠
I’m a new subscriber. I watch all of Mike’s videos and was delighted to see the collab with you guys. I only seen you once ages ago when you were cooking on one ring over a gas bottle. 👍
Thank you for your recipe. Mr. Mike's recipe is good, but not fluffy enough. But may you both prosper: I love you both. A Happy Christmas, and a joyous New Year to you and your lovely family. I must admit, that I still want you to show me how to create a headdress so that I can carry heavy things on my head. As I am old, I think this would be good for my balance and my strength.
That looks amazing, thank you for sharing! For us westerners who want to make this, I have a question about cooking the rice. After adding the rice and water, do you stir the rice at all? Or do you just cover the pot and let it cook?
This looks great! I'm very intrigued, sumptuous is a great word for how this looks. Where I live in the US I will need to wait until i can grow scotch bonnet peppers in the summer, since I can't find any in any store around me. And you're not alone in having to be economical because of the economy, I have needed to be so this year. Question: On what other celebrations do you eat Jollof Rice? Merry Christmas and happy new year!
Every African restaurant I go to I always get a side of jollof. They are always different. Seems to be hyper regionalized. Similar to Plov in Eastern Europe.
It is very interesting to see how different nigerian Jollof is from senegals Thieboudienne but still in my opinion relatively similar to Ghanaian jollof. As far as I know in the senegalese variant fish makes up a lot of the flavour, as it is cooked with the tomato broth and soaked into the rice, as well as eaten with the rice, also there seems to be vegetables and so on in most recipes, that are cooked within the broth. The Ghanaian and Nigerian variants however seem to rely on chicken or beef broth instead of the fish aroma, correct me if im wrong! Can you tell me more about the differences between the Ghana and Nigeria variants? Is it also common in the Nigerian variant to cook Vegetables and/or chicken pieces with/in the jollof rice (or maybe Fish in the coastal regions?)? Or would you typically eat them as a side/on top like you did here? I very much appreciate these types of cooking videos my friend, I want to thank you for making them! It is the food of the common people that interests me the most, no matter what culture, I want to see what people eat, afterall this makes up most of a countries population (even though I learned form you that nigeria has very distinct regional cultures!). On the internet you see a lot of fancy reiterations, but this seems more authentic, also your commentary is always appreciated, it always shows me a new perspective. I want to try to recreate your exact variant of this at home, and share it with my loved ones.
Interestingly, almost every savoury dish here starts with fried onions! Sometimes you are just flavouring the oil for the rest of the dish, and you’ll save the cooked onions for another recipe, or everything else will just be added, usually in sequence.
I think if you disregard the heat level--which I think doesn't bother Babatunde as there is plenty in the Scotch Bonnets-- the flavor is somewhat close. I am currently in Uganda and red bell peppers are luxury ingredients here and not always available in the countryside.
It honestly looks delicious, though, here's my question, with a couple of presupositions, maybe it's just the camera picking up colour strangely, I'm a terrible cook and just stick to mainly unseasoned meat so it's good to share with my pup... but, why does the chicken stock look green? That all asked, have a great Christmas, Babatunde and everyone watching... All the best!
Mr Shrimp made OK Jollof Rice but his fried plantains looked bad.I told him how I was taught to cook them for next time he wants them. We made a similar dish to this rice when I was a kid but my dad called it Spanish Rice. Not as elaborate though. My dad mixed it into cooked ground beef and filled green bell peppers by removing a "hat" off the top, removing the seeds and pith, filling the pepper ,pinning the top back with toothpicks and baking it in a dish with a little water in the bottom to stop scorching until the peppers were tender. He always parboiled mine first because it otherwise disagreed with my tummy. Your rice is a beautiful color, very festive.
I think you will be much less wasteful than westerners when it comes to plastics or other environmental damage. In England it is often difficult to buy things as simple as onions without plastic packaging. You would be disgusted to see the waste here.
It looks delicious!
I’m here because of Shrimp, God bless you Babatunde
#Collaboration #FTA
Hello Babatunde! Any time you and Mike do a collab I'm happy to watch both versions. Hope you and your family have a safe, and wonderful Christmas!
I love the way the oil of the sauce shimmers
I love rice too - I should cook it so much more often
Sauteing or frying onions in Western cooking is actually VERY COMMON! 😁
Wow! Your "Nigerian Jollof" looks fabulous, Sir! 🥰 I'd LOVE to try it! 😋
M 🦘🏏😎
well-seasoned rice is such a nice addition to a meal. looks delicious!
The rice looks incredible, I can't wait to make some! No scotch bonnets for me though, my westerner tongue is too sensitive 😂
If you do not like to bite on hard rosmary leaves (they are like needles, I think), you can grind them in a mortar. The rosmary powder adds a more subtle flavour.
That looks wonderful - you used a lot more oil that Atomic Shrimp, and I think that's made it extra sumptuous.
Wishing you and your family good health and safety in the new year. Thank for your lovely channel. I love watching you cook especially, but I’m still not eating that many 🌶️ chillies. Ouch. 😱😵💫🤯🫠
I love the friendship you both have. Wishing your families a wonderful holiday season.
made me hungry man
Looks delicious.
This looks wonderful! I will definitely try this at home. So glad Atomic Shrimp connected me to you!
I wish I could taste it!
Merry Christmas from London Babatunde!
Ive been lucky to have Jolof rice when my work colleagues cook ❤
Looks absolutely amazing. I wish I could smell it. That’s why we need SMELLAVISION! 🤪😆🤣
From Philip in Ireland ☘️🇮🇪☘️👍
@@philipmckeon8944 😂
I’m a new subscriber. I watch all of Mike’s videos and was delighted to see the collab with you guys. I only seen you once ages ago when you were cooking on one ring over a gas bottle. 👍
Looks great!
That looks amazing!
Your people have wonderful food and culture, and I have enjoyed cooking some of this food myself! Cheers from the USA
Looks dank my good sir
Yum!
Have a lovely holiday.
Looks delicious. Thank you
Happy Holidays, Babtunde, and I wish you and your family health, happiness, prosperity and peace in the coming year. : )
Merry Christmas, Babatunde!
Happy Christmas, Mr. Babatunde!
Thanks for sharing Babatunde - I'm going to give this one a try.
Looks delicious. Thank you!
I’ve never tried anything like this but hopefully one day I can. Looks great. Merry Christmas.
This looks really good! I'm going to give it a try, but I have to apologize in advance because I doubt I'll do this dish justice.
Thank you Babatunde it looks yummy seven words
Looks amazing! I'm going to try this recipe during the holiday. Happy new year to you and your family!
Looks good. Merry Christmas to you and your family
We tried your recipe last night it was absolutely delicious. Merry Christmas to you and yours from Austria
Thank you for your recipe. Mr. Mike's recipe is good, but not fluffy enough. But may you both prosper: I love you both. A Happy Christmas, and a joyous New Year to you and your lovely family. I must admit, that I still want you to show me how to create a headdress so that I can carry heavy things on my head. As I am old, I think this would be good for my balance and my strength.
Merry Christmas Babatunde from Nova Scotia!
Looks tasty! I think I must try to make some....
Looks absolutely delicious.
Merry Christmas to you and your family 🎄☃️
@@lunacat4136 thanks
@@lunacat4136 merry Christmas to you too.
Jolloff is one of my favourite dish, I love it so much but I can't make it well.
Happy Christmas Babatunde and family!
That looks amazing, thank you for sharing!
For us westerners who want to make this, I have a question about cooking the rice. After adding the rice and water, do you stir the rice at all? Or do you just cover the pot and let it cook?
The seasonings are different than what I've used to make jollof before. I will have to try this combination, it sounds really good.
If you are quick you could perhaps do a Nigerian twist video on Xmas mince pies.
Hard to care about the environment when you can barely afford to survive. Caring for the environment is essentially a privilege.
This looks great! I'm very intrigued, sumptuous is a great word for how this looks. Where I live in the US I will need to wait until i can grow scotch bonnet peppers in the summer, since I can't find any in any store around me. And you're not alone in having to be economical because of the economy, I have needed to be so this year.
Question: On what other celebrations do you eat Jollof Rice?
Merry Christmas and happy new year!
Every African restaurant I go to I always get a side of jollof. They are always different. Seems to be hyper regionalized. Similar to Plov in Eastern Europe.
Babatunde do you know this video is unlisted?
@@AdamArcherPigeons yes, it's currently for Patrons.
Looks great ! You can cook for me when I come there lol
can we share a cab ; )
Time to see how it's done right, albeit about 10x too spicy for me.
It is very interesting to see how different nigerian Jollof is from senegals Thieboudienne but still in my opinion relatively similar to Ghanaian jollof.
As far as I know in the senegalese variant fish makes up a lot of the flavour, as it is cooked with the tomato broth and soaked into the rice, as well as eaten with the rice, also there seems to be vegetables and so on in most recipes, that are cooked within the broth.
The Ghanaian and Nigerian variants however seem to rely on chicken or beef broth instead of the fish aroma, correct me if im wrong!
Can you tell me more about the differences between the Ghana and Nigeria variants?
Is it also common in the Nigerian variant to cook Vegetables and/or chicken pieces with/in the jollof rice (or maybe Fish in the coastal regions?)?
Or would you typically eat them as a side/on top like you did here?
I very much appreciate these types of cooking videos my friend, I want to thank you for making them!
It is the food of the common people that interests me the most, no matter what culture, I want to see what people eat, afterall this makes up most of a countries population (even though I learned form you that nigeria has very distinct regional cultures!).
On the internet you see a lot of fancy reiterations, but this seems more authentic, also your commentary is always appreciated, it always shows me a new perspective.
I want to try to recreate your exact variant of this at home, and share it with my loved ones.
Great video Babatunde. Rice looked lovely. How would you rate Mr Shrimps version?
Interestingly, almost every savoury dish here starts with fried onions! Sometimes you are just flavouring the oil for the rest of the dish, and you’ll save the cooked onions for another recipe, or everything else will just be added, usually in sequence.
That looks so delicious!
@@sunshineflyer yes, that's way it is.
@@sunshineflyer thanks 👍
The best substitute for bell pepper is cayenne pepper?!?!
I don't understand it, but i like the way you think :)
@@ZagnutBar thank you 😀
I think if you disregard the heat level--which I think doesn't bother Babatunde as there is plenty in the Scotch Bonnets-- the flavor is somewhat close. I am currently in Uganda and red bell peppers are luxury ingredients here and not always available in the countryside.
Too spicy for me, but looks great!
what is your favourite food?
@@karoljohn3279 Rice with stew.
It honestly looks delicious, though, here's my question, with a couple of presupositions, maybe it's just the camera picking up colour strangely, I'm a terrible cook and just stick to mainly unseasoned meat so it's good to share with my pup... but, why does the chicken stock look green? That all asked, have a great Christmas, Babatunde and everyone watching... All the best!
Mr Shrimp made OK Jollof Rice but his fried plantains looked bad.I told him how I was taught to cook them for next time he wants them. We made a similar dish to this rice when I was a kid but my dad called it Spanish Rice. Not as elaborate though. My dad mixed it into cooked ground beef and filled green bell peppers by removing a "hat" off the top, removing the seeds and pith, filling the pepper ,pinning the top back with toothpicks and baking it in a dish with a little water in the bottom to stop scorching until the peppers were tender. He always parboiled mine first because it otherwise disagreed with my tummy. Your rice is a beautiful color, very festive.
I think you will be much less wasteful than westerners when it comes to plastics or other environmental damage. In England it is often difficult to buy things as simple as onions without plastic packaging. You would be disgusted to see the waste here.