Nigerian chef is aiming for a record of hotpot rice

With more than five tonnes of rice, tomato concentrate, cooking oil and onions, the Nigerian chef Hilda Baci tried Friday to create the largest Jollof rice ever made.

West African’s popular dish has rice simmering in tomato sauce, accompanied by meat or fish.

Thousands of people gathered to watch the last attempt at a record from the 28-year-old chef and restaurant, who once held the world record for the largest cooking marathon-more than four days.

Baci said he threw 4,000 kg (8,800 lbs) Basmati rice, 500 tomato concentration cartons, 750 kg of oil and 600kg of onions in a giant steel cauldron to produce the mammoth.

“It’s six meters wide and deep six meters,” he proudly told Cooking Pot’s AFP.

To validate her achievement with Guinness World Records, Baci and her team now have to prove their preparation, including photos and videos.

It took several hours to make the version of the dish record. All this had to be given after the effort.

Baci helped 10 assistants in red costumes that exert huge wooden spoons to sift and mix the ingredients as the crowd welcomed the popularity of the dish.

“The Nigerians eat it all the time – at home, in restaurants, and even parties – there is always a Jollof rice,” beauty retailer Bello Fatima Temitope told AFP as she helped her friend restaurant with excessive effort. “It’s easy to eat, people like its taste and texture. Personally, I like the taste of tomatoes,” he added.

Variety

In a scene near the big container, Baci’s friends, including Influencer Enioluwa Adeoluwa and actress Tomike Adeoye, kept the crowd to have fun with music and dance.

While Jollof has a common recipe base, different countries – often even every home – have their own signature taste.

In Nigeria, it is generally spicy and often accompanies the meat on the grill. In Ghana, it is less spicy and can contain carrots and peppers, so its version has a more reddish hue. Liberians often add shrimp and other seafood, while in Mali some communities add banana for a unique blend of sweet.

Jollof Rice has his roots in the ancient Wolof Empire, which was stretched by what is today’s Senegal in Mauritania and Gambia.

In the 14th century, the area was known for its rice cultivation. Residents will prepare a dish made of rice, fish, seafood and vegetables, known as Thiebou Dieune. With the migration of Wolof people throughout West Africa, the cooking tradition has spread.

Today, there is a Jollof rivalry, especially between Nigeria and Ghana, who both claim to have the best recipe.

The controversy is often reinforced by social media and gastronomic competitions. In 2021, Senegalese Jollof Rice was placed on the UNESCO’s intangible cultural heritage list.