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beagoldfishTitle: Sam Obisanya & jollof rice (with chicken!)
Character(s): Sam Obisanya
Details: 4 gifs, 300x300px; Jollof rice recipe link, musings on the process, and a comment on this scene
On tumblr
to start, here is the recipe i followed. it wasn’t exact by any means, but it was pretty close. if you readtheurbanspaceboi's post, you’ve already seen this link. it’s great for anyone looking to introduce Nigerian cuisine into their meal rotation. seriously, check it out.
i, for truly no good reason, other than finding the sound of the blender too annoying at that point in time, elected to hand-mash my chopped plum tomatoes (2 tomatoes, total ~200g) in the absolute beast of a mortar and pestle i thrifted earlier this year. i don’t recommend it unless you really like to use your mortar and pestle or wasting a significant chunk of your day. which I do, so.
unlike Flo, i did not de-seed my tomatoes, i’ve never found any noticeable seeds in the finished product any time i’ve made this dish since regardless of hand-mashed or blended, so i think it might be fine. a blender is obviously perfectly fine and encouraged for those of you who are normal.
i fudged the directions a bit and added my mashed tomatoes, minced yellow onion (1/10 – ¼ y’know use your heart. it’s onion it’s good for you), and the thickest tomato paste (25g) i have ever used all at the same time. once the water had cooked off to my liking i added my oil. i didn’t measure it at the time but i poured off maybe a cup and a half to two cups (1.5-2c). i just added oil until it felt right. as for cook time, i didn’t measure that either the first time. the second time it had taken about 45min to an hour. basically, until most the acidic taste of the tomatoes was gone and tasted more like a nice tomato sauce, it mellows even further when cooked with the rice.
for parboiling white rice, you use about twice the amount of water you would normally use (4:1 instead of 2:1 water:rice) and less than half the time (5-7min). you’ll know the rice is done when the grains are still solid in the center, but break without snapping. flo has some videos about this linked on her page that are worth checking out if you’re completely at odds with whatever the hell i’m talking about. keep in mind, parboiled rice occupies about the same volume as fully cooked rice (2:1 cooked:uncooked). don’t ask me how much rice. i don’t know. every time I’ve done this i’ve never been able to guess right and always have so much leftover parboiled rice. so, some amount of rice, certainly.
anyway, combined all the things together in the pot, with a seasoning cube and water since i seasoned and baked my chicken thighs and thus had no stock. i accidentally used the full amount of curry powder (2tsp), but since my powder had no spice, i survived with my taste buds intact and have been using excess curry powder each time i’ve made it since. delicious.
when the rice was dry and done to my liking, i plated with my baked chicken thighs over top. an absolutely life altering culinary experience. delectable. comforting, hearty, rich, other adjective for a good fucking meal.
with the leftovers, i ended up cooking up some frozen stir fry vegetables i had sitting debatably frostbitten in my freezer in some chicken stock and tomato paste (to give it a similar flavor profile to the jollof) and combined. but of course you can use even an ounce of foresight unlike myself and cook your vegetables and/or alternative proteins alongside.
in the future i am especially excited to slice and velvet my chicken using the leftover oil from the tomato stew. velveting being the method used to prep that exceptionally tender chicken found in Chinese stir fries. I’ve also been toying with the idea of incorporating alternative proteins like lentils, tofu, and beans. many possibilities! all of which i expect to be fucking delicious.
now. onto this scene. it grates on me, to say the least. because i think Higgins is, at best, being a stick in the mud. at worst, well. that being said, it is entirely consistent with his character, his borderline appropriative approach to slang, humor, and “hipness.” i find it curious, when people are put off by proteins uncommon in the western world, like goat, raw fish, tofu, etc. y’know? or maybe I’m looking for something that isn’t there. i doubt it, but still. either way, i know that jollof fucking rocked.
Character(s): Sam Obisanya
Details: 4 gifs, 300x300px; Jollof rice recipe link, musings on the process, and a comment on this scene
On tumblr
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Ted Lasso s02e04 | Carol of the Bells |
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Icon table generated by Chlor's Icon Table Generator
to start, here is the recipe i followed. it wasn’t exact by any means, but it was pretty close. if you read
theurbanspaceboi's post, you’ve already seen this link. it’s great for anyone looking to introduce Nigerian cuisine into their meal rotation. seriously, check it out.i, for truly no good reason, other than finding the sound of the blender too annoying at that point in time, elected to hand-mash my chopped plum tomatoes (2 tomatoes, total ~200g) in the absolute beast of a mortar and pestle i thrifted earlier this year. i don’t recommend it unless you really like to use your mortar and pestle or wasting a significant chunk of your day. which I do, so.
unlike Flo, i did not de-seed my tomatoes, i’ve never found any noticeable seeds in the finished product any time i’ve made this dish since regardless of hand-mashed or blended, so i think it might be fine. a blender is obviously perfectly fine and encouraged for those of you who are normal.
i fudged the directions a bit and added my mashed tomatoes, minced yellow onion (1/10 – ¼ y’know use your heart. it’s onion it’s good for you), and the thickest tomato paste (25g) i have ever used all at the same time. once the water had cooked off to my liking i added my oil. i didn’t measure it at the time but i poured off maybe a cup and a half to two cups (1.5-2c). i just added oil until it felt right. as for cook time, i didn’t measure that either the first time. the second time it had taken about 45min to an hour. basically, until most the acidic taste of the tomatoes was gone and tasted more like a nice tomato sauce, it mellows even further when cooked with the rice.
for parboiling white rice, you use about twice the amount of water you would normally use (4:1 instead of 2:1 water:rice) and less than half the time (5-7min). you’ll know the rice is done when the grains are still solid in the center, but break without snapping. flo has some videos about this linked on her page that are worth checking out if you’re completely at odds with whatever the hell i’m talking about. keep in mind, parboiled rice occupies about the same volume as fully cooked rice (2:1 cooked:uncooked). don’t ask me how much rice. i don’t know. every time I’ve done this i’ve never been able to guess right and always have so much leftover parboiled rice. so, some amount of rice, certainly.
anyway, combined all the things together in the pot, with a seasoning cube and water since i seasoned and baked my chicken thighs and thus had no stock. i accidentally used the full amount of curry powder (2tsp), but since my powder had no spice, i survived with my taste buds intact and have been using excess curry powder each time i’ve made it since. delicious.
when the rice was dry and done to my liking, i plated with my baked chicken thighs over top. an absolutely life altering culinary experience. delectable. comforting, hearty, rich, other adjective for a good fucking meal.
with the leftovers, i ended up cooking up some frozen stir fry vegetables i had sitting debatably frostbitten in my freezer in some chicken stock and tomato paste (to give it a similar flavor profile to the jollof) and combined. but of course you can use even an ounce of foresight unlike myself and cook your vegetables and/or alternative proteins alongside.
in the future i am especially excited to slice and velvet my chicken using the leftover oil from the tomato stew. velveting being the method used to prep that exceptionally tender chicken found in Chinese stir fries. I’ve also been toying with the idea of incorporating alternative proteins like lentils, tofu, and beans. many possibilities! all of which i expect to be fucking delicious.
now. onto this scene. it grates on me, to say the least. because i think Higgins is, at best, being a stick in the mud. at worst, well. that being said, it is entirely consistent with his character, his borderline appropriative approach to slang, humor, and “hipness.” i find it curious, when people are put off by proteins uncommon in the western world, like goat, raw fish, tofu, etc. y’know? or maybe I’m looking for something that isn’t there. i doubt it, but still. either way, i know that jollof fucking rocked.
