No recipe for this one, just yet as it still not quite right. I think there's just a little bit too much liquid so it's making the rice go sticky. Back to the drawing board.
You know why I love this man?? He is a master chef who isn't afraid to admit he doesn't know everything!! He's humble and seems very accessible!! Not a pompous asshole!!💯👏💜
@@bluemarshall6180 Gordon Ramsey fully acknowledges that he can't make cultural dishes at the same level. Like when his pad thai got roasted by a thai chef.
People are so mean to him. They don’t say anything when he does something perfectly, but when he doesn’t know how to cook something down to the molecular level, they attack him like a swat team. At least there’s still kind people like you 🙃
@@louisquartersson4555 well there's a bit more context to it than that. Black/African/Caribbean people are particularly used to seeing non-black content creators making our cultural foods wrong and getting clout for it, especially since a lot of them seem to not put as much effort in to get it right. I don't think anyone should be _mean_ to someone who's genuinely trying their best, but it's okay to respectfully tell the creator that they didn't do the dish justice, and I don't think that jokes count as being mean unless they're obviously mean-spirited.
That is so a comment sweet yes, As Blk American--- if I may say so, I hope he knows he's appreciated. He should do even more African dishes from Senegal, Ghana and Nigeria of course. The food is soooooo slept on- we don't even know a lot of what we've been missing.! (btw I am still waiting for Andy to Bahn Xeo! from Vietnam- so good!)
It's called being human. From A young age we get yelled at for making mistakes. This subconsciously makes us accept no mistakes in my opinion. It's liberating to admit fault. A mistake is not. A mistake unless you learn and grow from it ! Cheers
I don’t know anything about jollof rice so I never said anything about it but this looks good I wanna try this I love rice too much for my own good😅 Still waiting on the Cantonese family style dinner for Heun Wah please chef!
You are one of the only ppl who really accepts that I got roasted and try again.. And ur absolutely okay with it.. others usually get angry and do some other stuff . Hats of to you bro 🫡
@@suvashree100 West Africa has a variety of jollofs across each country! Nigerians use parboiled long-grain rice while Ghanaians use raw basmati rice for starters. I suspect he used a bay leaves, not curry leaves, but it can vary.
Yeah you can, but not on todays internet lol i bet you 90% of the complainers have never set foot to Nigeria, people just do it because theyve been taugh that thats the "cool thing"
@@leonhardable i mean if something is correct its correct and if its wrong its wrong. Who one happens to be is irrelevant The actual problem is people insisting there's one right version of a recipe that has many right versions and complaining something isn't authentic when no ine claimed it was
There are different interpretations of Jollof, Ghanian, Senegalese, Gambian, Nigerian etc. Well done Andy. Just to add to your comment about texture, it’s because you had more sauce for the portion of rice, either reduce the sauce or increase the rice portion and let steam do the rest, other than that all good, the colour is on point👍🏾🙌🏾
@@soudipchanda2884 my way: Tomatoes red bell peppers red scotch bonnet peppers for heat Fresh garlic Red onions Seasoning mix Curry, thyme, rosemary. Beef or any meat choice(the broth is used instead of mostly water) * Steam or oven bake your Tomatoes, red bell peppers and scotch bonnet for about 10 minutes and blend together * Get your oil hot and put in your diced red onions and fry for some minutes * then pour in your blended mix and cook till the mix changes colors from bright red to a thicker consistency. * add aromatics of your choice * on a another burner you should have your meat simmering. Thats where I add my garlic and fresh ginger too all to get the broth. Its the broth that brings the flavor. Add your seasonings at this point too. * once the meat is done and you've got your broth too. You can then take it off the heat. * then wash your rice and pour into the tomato mixture and give it a good stir in low heat. * Then add your meat together with your broth followed by a little water to top it off * let the rice cook in medium heat till all the rice soaks it all up and is soft but not mushy. I didn't add measurements 😅
As a Nigerian and someone who loves to experiment in the kitchen, I’m not a stickler for the method or ingredients but taste. One thing I’d say would bring you closer is the Smokey flavor so cooking over an open fire would earn you some point!!!
That method makes everything better. Would love to hear how his recipe may differ from what you have experienced. It looked good, but I have no idea as to authenticity. Cheers
Now THIS is one of the many reasons why I like this dude. Not afraid to say his wrongs and keeps working until he perfects it. I wanna know where do you get your small appliances! I like the one he’s using in this video. I’m fact, I want one!
You did well … only thing I’ll say is the butter isn’t really needed and you could also cook the rice a bit longer with tin foil covering the pot as one thing we like about jollof rice a bit is this kind of burnt flavor it has when it’s cooked a bit longer but other than that you did well
Why are you so nice and wholesome? I know this is silly but you are so Australian that I feel sorta proud the rest of the world gets to see the quintessential Aussie human
Literally every country/culture/tribe in West Africa claims it as their own. We'll be arguing over it until the heat death of the universe. It's Nigerian, btw.
thieboudien/tchep djen is from senegal, its more or less like nigerian jollof rice, but better, in the whole of west africa each country has its own version! a bit like 'mafe' = peanut stew in ghana, tiguadaigai in mali, sauce arachide in cote divoire, etc etc. the same dishes appear in these countries with different names and different variations!
Chef Andy, I am no jollof rice expect but this dish looks delicious. Hopefully the experts in this cuisine are kinder with their feedback. You're a rock star, keep up the amazing work!
Thats what makes a great chef learning from mistakes we all aren’t perfect, I liked the first jollof recipe but this one is amazing! Love from Scotland 🤝💙
I can watch Chef Andy all day long and I do watch the same video's over and over I love the Chef Andy. Thank you for sharing Chef Andy have a blessed day stay safe and healthy. 😋😋😋🙏❤🙏❤🙏
Very few cooks on the social media are open to learning. Your recipes are almost the closest one can get to authentic stuff on the internet. Still you are open to admit when it's not 100% authentic. Huge respect.
You know why uncle andy deserves the achievement that he has today? Because god rewards the humble person. Having more people like him the world is surely a better place.
This dude deserves an Uncle title for being open to learning new things, listening to his audience and not being afraid to admit where he went wrong. A true chef.
Andy is the example every CZcams chef should follow, he's humble and always up to get better and perfect his art! Always a pleasure to see this amazing content. Now please try Lithuanian Cepelinai
You made this dish far simpler & better than I ever made it, so I'm saving this short to learn...I trust it tastes yummy ..what with that initial sizzling/frying stew...looks rich.
So basically two awesome recipes so far for this rice dish. Keep going I have no idea what the recipe is supposed to look like, but it looks fabulous. And the more recipes the better. 😂
You know why I love this man?? He is a master chef who isn't afraid to admit he doesn't know everything!! He's humble and seems very accessible!! Not a pompous asshole!!💯👏💜
By pompous asshole I could not help but to think you’re referring to gordon Ramsay cuz he’s the biggest one yet 😂
Well said friend.
Not a pompous wind bag like Gordon Ramsay
Better than Gordon Ramsay.
@@bluemarshall6180 Gordon Ramsey fully acknowledges that he can't make cultural dishes at the same level. Like when his pad thai got roasted by a thai chef.
Respect for being opened to learning 🫡
Disrespect for being open to learning
@@duncans2070 um no asked you to reverse the sentence or even comment at all
@@rafimohammad39 idc I do what I want
@@rafimohammad39 This is the internet..all opinions are equally worthless.
@@CWHollemangot me in the first half ngl
As a Nigerian I’m so proud of you for trying! This put a huge smile on my face 😊
me too.
People are so mean to him. They don’t say anything when he does something perfectly, but when he doesn’t know how to cook something down to the molecular level, they attack him like a swat team.
At least there’s still kind people like you 🙃
@@louisquartersson4555 well there's a bit more context to it than that. Black/African/Caribbean people are particularly used to seeing non-black content creators making our cultural foods wrong and getting clout for it, especially since a lot of them seem to not put as much effort in to get it right.
I don't think anyone should be _mean_ to someone who's genuinely trying their best, but it's okay to respectfully tell the creator that they didn't do the dish justice, and I don't think that jokes count as being mean unless they're obviously mean-spirited.
That is so a comment sweet yes, As Blk American--- if I may say so, I hope he knows he's appreciated. He should do even more African dishes from Senegal, Ghana and Nigeria of course. The food is soooooo slept on- we don't even know a lot of what we've been missing.! (btw I am still waiting for Andy to Bahn Xeo! from Vietnam- so good!)
as a latino im saying nothing
Being humble enough to admit he made a mistake and is willing to learn is rare nowadays…especially on social media!
Cheers to you Andy!
It's called being human. From A young age we get yelled at for making mistakes. This subconsciously makes us accept no mistakes in my opinion. It's liberating to admit fault. A mistake is not. A mistake unless you learn and grow from it ! Cheers
That's humility and it's beautiful
came here just for your comment
Makes me proud for the effort, Uncle Andy 👑
Don’t be a puzzy, put some MSG😅
No no... Not uncle. Daddy 😈
@@harshawardhanthopate487 He has been declared a proper Uncle by Uncle Roger.
Uncle Roger fans 😮
@@harshawardhanthopate487 no..
Having "Uncle" status exempts you from being roasted from where I stand. That looks great.
Uncle Roger has legit changed how Chefs are viewed
@@AntiestabbaroodWho's that?
@@thisguy976He's a chef that makes racist jokes about white people cooking anything.
@@NotevenallowedtoburnwoodI thought he was the joke bc his over the top attitude.
As a Nigerian and huge fan of jollof rice, you did a good job ✨
Personal speaking as a Nigerian, I thought your first attempt was very good. You are a legend!
Doubt you’re actually from there.
Tghhhhhhhh
@@aleyorch44 Don't act like you would know anything about a total stranger on the internet 💀
Same here
@@aleyorch44 🤓
One of the greatest things about cooking is that you're always gonna be learning something new.
it's very humbling when you learn as a chef (or even a home cook) that there will always be someone who can cook something better than you.
I started cooking at 12. So, I've been cooking for almost 35 years and I'm still learning new recipes and techniques.
@@tcmr5775 Better is veeery subjective when it comes to cooking though.
@@anakelly76512 You cant learn it all in a Lifetime👍
Oh yes :)
Jollof is the most underrated food. Miss it so much
And it's so cool that you are so humble even we Nigerians aren't that humble
As a Nigerian this looks amazing man
as a Ghanaian I still think Ghana jollof is better
@@jonjon-wv2iv nigeria is better.
Of course it looks good to you. Nigerian jollof is crap😂
@@michaeladoasi3830 Sounds like an angry Ghanian to me
@@michaeladoasi3830 Ghana jollof is literally so dry help 😂😂
I really appreciate you making this! Everyone makes their jollof a little differently. This was 👍🏿
I'm Nigerian. Gotta hand it to ya, I'm proud of you ❤
Honest, humble & wise - a rare combination, no wonder we all love this man!!
I don’t know anything about jollof rice so I never said anything about it but this looks good I wanna try this I love rice too much for my own good😅
Still waiting on the Cantonese family style dinner for Heun Wah please chef!
This man has the persistence of a warrior.
Yes please chef!! I have seen his comment many times!
Honest as hell and willing to learn. Essentials for a great chef or great any professional.
Kudos Andy!
I’m Nigerian and this made me very happy. Don’t listen to any of the roasts ❤
As a Nigerian…I’m absolutely proud of you.. Good Job 👨🍳
Love the description mate. You’ve accepted that it’s not quite right everyone he’s a real one 🗿
You are one of the only ppl who really accepts that I got roasted and try again..
And ur absolutely okay with it.. others usually get angry and do some other stuff .
Hats of to you bro 🫡
As a nigerian I must say I admire your humility and the fact that you're willing to try ❤
Chef Andy, don't stress over it. So many of us Nigerians haven't quite gotten the hang of it yet either.
We love a second take! Next time, try Ghanaian jollof rice. It uses basmati rice, so texture is sturdier and has nice crispy bits; plus it’s spicier!
Is is common to use basmati for jollof??. And did he use curry leaves?? I had no idea curry leaf was a common ingredient in Nigerian cooking
@@suvashree100 West Africa has a variety of jollofs across each country! Nigerians use parboiled long-grain rice while Ghanaians use raw basmati rice for starters. I suspect he used a bay leaves, not curry leaves, but it can vary.
Can confirm that Ghanan Jollof is my fav, all
Jollof is good Jollof but I JOLOVE Ghanan.
I had it several times in Ghana, and to me it always seemed more like fried rice? In terms of texture I mean.
Is that the one with fried tomato paste, also one with "sacrificial offering" of few layer of rice on the bottom allowed to be scorched?
Love to see a chef perfecting his craft ♥️
This guy is a awesome Chef 👨🍳 I love this channel. He should open his own restaurant !!!!!!!!!
Always so so proud of you Andy!!! 👑
I've always been under the impression that jollof is one of those things you can tweak to your liking without offending the traditional recipe
Yeah you can, but not on todays internet lol
i bet you 90% of the complainers have never set foot to Nigeria, people just do it because theyve been taugh that thats the "cool thing"
I think it was the texture that was the problem, which is fair
@@leonhardable think it was the texture that was the problem, which is fair. Are you Nigerian?
@@leonhardable i mean if something is correct its correct and if its wrong its wrong. Who one happens to be is irrelevant
The actual problem is people insisting there's one right version of a recipe that has many right versions and complaining something isn't authentic when no ine claimed it was
@@leonhardable you must be Nigerian to speak with such chest 😊
This guy is the goat and i will keep repeating it. Such inspiration.
I love the desire to try again. Takes a humble, yet open guy to do that!
That's why many different nationalities are proud and happy with this man. He's not a perfect chef but he's open to learn
There are different interpretations of Jollof, Ghanian, Senegalese, Gambian, Nigerian etc. Well done Andy. Just to add to your comment about texture, it’s because you had more sauce for the portion of rice, either reduce the sauce or increase the rice portion and let steam do the rest, other than that all good, the colour is on point👍🏾🙌🏾
True, that happened to me when i first try to cook it
This is incredible feedback. Had this issue myself before, im going to do exactly what you said next time!
Ther is also an insane amount of bullion cubes in jollof, regardless of the version, which he didn't put.
Oga madam na Nigerian jollof him talk not Ghanaian jollof or sénégalais jollof. Nigerian
Agree
That looks delicious❤ I wanna eat it rn
King of humble.😊 Love this chef!!
As my wife is from Ghana, she loves the way you cook...
I'm Nigerian and I absolutely adore Chef Andy's work... But this technique with our Jollof Rice seems to have a twist😂
Indeed hahah. I don't usually add more onions or tomatoes to my jollof once it's done.
Offer your advice my friends, hopefully Chef Andy will read the comments 😊👍
If you are Nigerian do tell us about your way of cooking Jollof
@@soudipchanda2884 my way:
Tomatoes
red bell peppers
red scotch bonnet peppers for heat
Fresh garlic
Red onions
Seasoning mix
Curry, thyme, rosemary.
Beef or any meat choice(the broth is used instead of mostly water)
* Steam or oven bake your Tomatoes, red bell peppers and scotch bonnet for about 10 minutes and blend together
* Get your oil hot and put in your diced red onions and fry for some minutes
* then pour in your blended mix and cook till the mix changes colors from bright red to a thicker consistency.
* add aromatics of your choice
* on a another burner you should have your meat simmering. Thats where I add my garlic and fresh ginger too all to get the broth. Its the broth that brings the flavor. Add your seasonings at this point too.
* once the meat is done and you've got your broth too. You can then take it off the heat.
* then wash your rice and pour into the tomato mixture and give it a good stir in low heat.
* Then add your meat together with your broth followed by a little water to top it off
* let the rice cook in medium heat till all the rice soaks it all up and is soft but not mushy.
I didn't add measurements 😅
@@Closetcheffarouq Measurements are for mediocres and bakers. This is already a goodlist.
This man is serious about his craft! Like an actor "takes notes" to improve his performance, Chef Andy, does the same. ❤
Your expertise is so varied...but I like that you want to learn even more!
As a Nigerian and someone who loves to experiment in the kitchen, I’m not a stickler for the method or ingredients but taste. One thing I’d say would bring you closer is the Smokey flavor so cooking over an open fire would earn you some point!!!
That method makes everything better.
Would love to hear how his recipe may differ from what you have experienced.
It looked good, but I have no idea as to authenticity.
Cheers
Exactly! You gerrit👍😂😏🤭
This man can cook anythingv
As a Nigerian i have to say you did a good job learning from last time. Keep improving!
Now THIS is one of the many reasons why I like this dude. Not afraid to say his wrongs and keeps working until he perfects it. I wanna know where do you get your small appliances! I like the one he’s using in this video. I’m fact, I want one!
You did well … only thing I’ll say is the butter isn’t really needed and you could also cook the rice a bit longer with tin foil covering the pot as one thing we like about jollof rice a bit is this kind of burnt flavor it has when it’s cooked a bit longer but other than that you did well
Legendary attempt Uncle Andy. A bit more spicy next time with chunks of beef and you'll be getting a chieftaincy title from us!!!
Love it Andy!
I love this guy. Got the real kiwi DIY in his blood. Not afraid to show people you're willing to try do anything and then show us how to make it!
This is like Tomato rice or tomato baath we do in karnataka (south india). Popular for breakfast😊
Breakfast? Too heavy for breakfast.
@@doveheneagle5898 somedays, when you feel like a heavy breakfast sure. Other wise we have Idli, dosa, and 100s of other rice dishes for breakfast
I’m Nigerian and you make better Jollof than I do. Good job
I’m Nigerian and I love jollof rice especially with big chicken 🍗 🍚
I love the twist of adding tomatoes at the end too. Nice one chef!! 👏🏾👏🏾👏🏾👏🏾😃
Looks tasty af tho
Why are you so nice and wholesome? I know this is silly but you are so Australian that I feel sorta proud the rest of the world gets to see the quintessential Aussie human
Looks wonderful!
I love this channel a little more with every video ❤
I thought that Jollof is from Senegal, it looks delicious 😋
Literally every country/culture/tribe in West Africa claims it as their own. We'll be arguing over it until the heat death of the universe.
It's Nigerian, btw.
thieboudien/tchep djen is from senegal, its more or less like nigerian jollof rice, but better, in the whole of west africa each country has its own version! a bit like 'mafe' = peanut stew in ghana, tiguadaigai in mali, sauce arachide in cote divoire, etc etc. the same dishes appear in these countries with different names and different variations!
@@meko98743 no is not
@@Sene_-wf2pybefore you come here, make sure you use google dey play
Be honest, whatever he makes your eating it
Looks fantastic and I can't wait for you to postthe recipe
Love these videos! Always great to watch and to enjoy the culinary marvels he makes! Bravo! 👏
Love watching him! Very mellow & relaxed!!! His food looks amazing too!
Chef Andy, I am no jollof rice expect but this dish looks delicious.
Hopefully the experts in this cuisine are kinder with their feedback.
You're a rock star, keep up the amazing work!
Fantastic cooking Andy and keep up the good work man
I really enjoy watching your videos! Thank you for sharing 👌👌
Uncle Andy you are the best! 👑
Andy, you are the man! A humble artisan who has mastered his craft!! Thank you for all of the inspiration 🎉🎉🎉
Thats what makes a great chef learning from mistakes we all aren’t perfect, I liked the first jollof recipe but this one is amazing! Love from Scotland 🤝💙
Love his willingness to learn and take feedback in a good way 👌
Respects to you for admitting you’re still learning and being open to trying again !!
You did me proud!!💃🏽🙌🏽
I can watch Chef Andy all day long and I do watch the same video's over and over I love the Chef Andy. Thank you for sharing Chef Andy have a blessed day stay safe and healthy. 😋😋😋🙏❤🙏❤🙏
Very few cooks on the social media are open to learning. Your recipes are almost the closest one can get to authentic stuff on the internet. Still you are open to admit when it's not 100% authentic. Huge respect.
I love jollof rice. At least you tried, I think it looks amazing.
That looks delicious!!
Your too humble bro i love that u are
The s5 still looks amazing 😍
Respect for trying again 👏🏾👏🏾
There’s only Ghanaian Jollof Andy! Happy to give you the recipe from Sydney. Love your work mate
🇳🇬🇳🇬🇳🇬 to the world. We are proud of you Broda mi.
I'm proud! Good job. 👍🏾 ❤
You know why uncle andy deserves the achievement that he has today? Because god rewards the humble person. Having more people like him the world is surely a better place.
Well done for correcting and improving!!🎉
I love your food processor Andy!
This dude deserves an Uncle title for being open to learning new things, listening to his audience and not being afraid to admit where he went wrong. A true chef.
You did amazing Andy you’re a legend
Andy is the example every CZcams chef should follow, he's humble and always up to get better and perfect his art! Always a pleasure to see this amazing content.
Now please try Lithuanian Cepelinai
You are legend and a master at your art
First honest food review diy imo, respect
Let’s go!!!
As a Nigerian I approve 🎉
Interesting idea to let us see the journey from the first attempt to a culinary masterpiece. Would love to see more of that super cool!
Niece and nephew, Uncle Andy is doing his best. 12/10 would watch again.
You made this dish far simpler & better than I ever made it, so I'm saving this short to learn...I trust it tastes yummy ..what with that initial sizzling/frying stew...looks rich.
First time was alright
This was spot on as well. Great job mate
you're sure getting there 🇳🇬
Andy ! That’s where you went wrong ! You need to do the Ghanaian Jollof! It’s the real deal! Love you man!!
You did well, love your honesty! Looks like the flavours would be right but the rice seems just a teeny bit wet.
OMG! You got it chef Andy, looks great.
So basically two awesome recipes so far for this rice dish. Keep going I have no idea what the recipe is supposed to look like, but it looks fabulous. And the more recipes the better. 😂
OUTSTANDING
You done great chef, a few things to add but still looks great
You always make us proud (and hungry as well) Chef Andy! ❤