Nelson Damian
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Member Since: 2 years ago
The Art of Perfectly Overcooked Jollof
I have a confession: I like my jollof rice a little burnt. Not black, not ash. Just that thin, caramelized layer at the bottom of the pot that sticks like a promise. My grandmother calls it 'the soul of the rice,' and she is never wrong. Last Sunday, I attempted to recreate her recipe. I called her three times during the cooking. First, I asked if I should use fresh tomatoes or tinned. She laughed. 'Fresh, you fool. Always fresh.' Second, I asked about the spice level. 'For an orphan? Or for a ...
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