Sundays are for jollof rice, so i thought today would be a good day to share my jollof cooking method. like the southern american saying goes, there's more than one way to skin a cat. don't know why anyone would want to skin a cat, but the point is there are many ways to get the same result. thus various jollof cooking styles that end up in yummy jollof. here's mine: blend mix of tomatoes, red bell peppers (tatashe), and onions in a 3:2:1 ratio. bring mix up to a boil, and reduce to a simmer; add same volume of stock as tomato blend (to double the liquid in the pot); add a little bit of palm oil (not enough to taste it, just enough to accent the sauce), coconut oil (or cooking oil of your choice); let simmer for a few minutes, then taste; now add maggi, thyme, curry, dry pepper (i use yellow pepper; slightly more exotic) to your taste; add washed rice (about 2/3rd volume of liquid); add chopped onions, capsicum; stir in and cover. two tips. jollof is about taste and texture. sometimes the taste may be off from the jump (perhaps too tart/sour due to a too high tomato ratio) or by some error of seasoning. something sweet can often solve this. refined sugar, brown sugar, even honey. add a little and keep tasting until you are satisfied. it's not a guarantee, but it's a trick that often works. the other tip is to be prepared to stand in the kitchen and watch your pot. stand by and stir the rice often. let it burn just a little, enough to get some smoke rising out of the p*t (see picture). the right amount of this smoke infused into the rice gives that coveted smokey flavor. this brings us to the pot. pictured is my jollof pot. i suspect it's aluminum, who knows (i don't use it for my kids); we are apparently not supposed to cook with aluminum anymore, but if you want that authentic smokey flavor for jollof you can't avoid an aluminum pot. so anyway, stir, cover, uncover, stir, cover, and repeat until your rice is fully cooked. there you have it, my jollof method. tried and tested and yummy everytime. by the way, i don't do precise measurements for jollof, i just eyeball my ingredients. like most people i find jollof cooking is intuitive. happy sunday people!