Who has Sunday Jollof to share?

If you grew up in Nigeria, you already know that Sundays are incomplete without a steaming plate of Jollof rice. It’s not just a meal; it’s a tradition, a sacred rite, and in some households, a fierce contest of culinary prowess. If you ever find yourself in a Nigerian home on a Sunday afternoon and there’s no Jollof on the menu, my dear, just know that something is amiss.

The matter of Jollof rice is no trivial affair. There’s the party Jollof that smells as though it was prepared by angels, the homemade Jollof infused with motherly love, and the experimental Jollof that some ambitious chefs use to gain social media clout. But let’s be honest—Sunday Jollof stands in a league of its own. It is slow-cooked to perfection, bursting with flavour, and typically accompanied by a generous serving of assorted proteins—whether it’s well-marinated chicken, succulent goat meat, or a sizeable chunk of orisirisi (assorted meats) that makes you reflect deeply on life after the first bite.

Sunday Jollof is an event in itself. It begins with the sizzle of tomatoes in hot oil, the aroma of sautéed onions, and that crucial first taste of seasoning, which determines whether today’s Jollof will earn legendary status or simply be ‘acceptable.’ The unspoken rule? If your Jollof lacks flavour, kindly refrain from inviting guests. And let’s not even discuss those who cook Jollof so bland that it resembles a fitness retreat meal—please, keep that for your diet-conscious circle!

Now, if you are a guest in a Nigerian home on a Sunday, congratulations! Your chances of receiving a generous portion of Jollof are significantly high. In fact, the first plate served is usually reserved for visitors. However, should you dare to request a second helping, be prepared for a subtle side-eye from the rightful owner of the pot. You may hear something like, “Ah, you really do love this Jollof, don’t you?”—that’s your cue to exercise restraint.

So, over to you! Who is sharing Sunday Jollof today?