Let’s be honest, homemade jollof and party jollof are usually not in the same WhatsApp group. One is good, the other is legendary. That smoky aroma, that rich colour, that “who cooked this?” taste makes a party jollof an experience.
But with the right method, you can recreate that party jollof flavour at home. Here’s how.
Blend tomatoes, tatashe, shombo, onions, ginger, and garlic.
Boil the mixture until it reduces by about 60–70%. This step is important because watery base will disgrace your rice.
Party jollof is not shy with onions.
They add natural sweetness and depth to the rice, especially when sautéed properly in oil.
Turkey or beef stock works best.
Well-seasoned stock is where half of your flavour comes from, so don’t rush this part.
A small amount of tomato paste helps with:
Fry it slightly before adding your tomato base
Butter gives party jollof that shiny finish and extra richness.
Just a little goes a long way
Party jollof is patient food.
Low heat allows the rice to absorb flavour slowly and helps create that slightly burnt bottom layer everyone fights for.
Cover the pot tightly or use foil to trap steam.
This helps the rice cook evenly and intensifies the flavour.
Vegetables are not meant to suffer.
Add them towards the end so they stay fresh and colourful.
Party jollof is an emotion. From the smoky aroma to the rich taste, it’s the kind of meal that brings people together at home or even outdoors.
And if you’d rather enjoy that authentic party jollof without cooking stress, BET Ofada & More in Osogbo serves rich, well-seasoned Nigerian meals, including party jollof and Ofada rice, freshly prepared and ready to enjoy.
📍 Visit us in Osogbo
