Having eaten Jollof Rice at several restaurants over the past year, I can say this version is the best. The rich and earthy from palm oil quality is more pronounced here than anywhere else I've tried. ogiri fermented seeds is handled with real knowledge — you can taste the difference. This is prope…
Read full review →I went in with low expectations — I'd had mediocre versions before. What I found was Jollof Rice made with real commitment to locust beans dawadawa and technique. The complex and robust result was more complex and satisfying than anything I'd had before. Nigerian cuisine varies between the Yoruba, …
Read full review →Jollof Rice rarely gets the international recognition it deserves. The spicy and bold complexity is genuine, not simple, and the technique involved in using uziza leaves correctly takes real skill. Nigerian cuisine varies between the Yoruba, Igbo, Hausa, and other ethnic culinary traditions. I enco…
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