Sequel to the recent post by Olumide Glowville as regards Yoruba Jollof rice being better than Igbo Jollof rice, a man identified as Kanife Kanamuo has replied with a counter statement.
According to him, yoruba jollof rice is strictly for the strong mind, tummy and nyash.
Read full post below:
The kinds of Yoruba jollof rice are:
RICE ALATA (Pepper Rice)
This one is the alpha and omega of Yoruba jollof. The beginning and the end. The grandfather of every other kind because pepper is the grandad of every other ingredients inside Yoruba rice. A Yoruba woman will pack all the pepper in Mile 12 market inside one pot of rice. Shombo, ata gbigbe, ata rodo, tatashe, Cameroon pepper, yellow pepper, you name it and you’ll find it inside rice alata. Perceiving the rice alata alone can give you piles talk less of actually chopping it. Please don’t try this at home.
RICE ELEPO: (palm oil rice)
Yoruba people are not called ndi ofe mmanu for nothing. They are the kings of the palm oil. Jaja of Opobo got into trouble with the colonial masters for not selling palm oil to them. What they forgot to tell you was ‘why’ he couldn’t sell palm oil to them. The Yoruba people were buying more and more palm oil and demand was quickly outweighing supply. The Yoruba people and their insatiable thirst for palm oil got Jaja arrested and sent to exile. Yoruba cookery got Jaja of Opobo killed. This in a nutshell tells you the importance of palm oil in Yoruba cuisine especially jollof.
RICE ONI COLOUR (Colour rice)
You’d think all that redness of palm oil is all Yoruba people need to at least give their jollof that redness that makes it jollof but you’re fantastically mistaken. The importance of redness of jollof can’t be overemphasized for the Yoruba because, let’s face it, that’s the only thing that can actually give their jollof it’s jollofness. It’s their jollof credibility. No red is too red. So they garnish their jollof with an extra dash of redness from colour. Quite frankly, I don’t know where they get that colour from.
RICE ONI SUGAR(Sugar rice)
The natural sweetness of food is never enough for the Yoruba. So they enhance food sweetness with the most common and most affordable sweetener known to man. Sugar. Inside yam, sugar. Plantain, sugar. Potato, sugar. Sweet potato, sugar. Beans, sugar. Soup, sugar. Make eba, sugar. Make amala, sugar. Fry egg, sugar. So why won’t they add a bag of sugar inside a pot of rice? I mean, jollof rice dat is not sweet, is da wan jollof?
RICE ONI AJINOMOTO
You’d think after all the above the rice will finally be ready but you’re missing something. Ajinomoto. That’s the seasoning of the Yoruba people. Ajinomoto that people use as bleach to wash cloth, you’d find it inside Yoruba rice. Yet they will be asking themselves why after all the palm oil they splashed inside their rice and the redness of colour to go with it, why is the rice still as white as harmattan? Answer is very simple: Ajinomoto don bleach all the redness troway.
Yoruba jollof rice is ready. Strictly for the strong of mind, tummy and nyash.
