How to make simple Jollof Rice

All right, so I'm new to this, but I'm going to show y'all how to make jollof rice, you feel me? Uh, I'm Cameroonian and we cook ours differently. I cook mine differently, at least. I'm gonna show you how to recipe. Um, I'm gonna try to talk while I go by it, you feel me? Um, but yeah, man, let's get to it. I'm gonna show you the ingredients, all I got, right? I took them all out, you feel me? So I got, you know, I got the good stuff right there, you feel me? I got that right there. Obviously you need oil. I'm gonna put some seaweed in it, but don't worry though. These are just the things right now. I'm gonna start cutting up and slicing them up, you feel me? And I'm gonna make it in 2 pots because apparently we do not have a bigger pot. So I'm gonna make it in 2 pots. So yeah, these are all the ingredients right now. Onions, green onions, all that. I'm gonna slice it up. Let's get right. Excuse me. All right. Let's get to it, man. I'm gonna wash 'em and I'm gonna get to slicing it. And I'm gonna put it in a bowl. That's what I'm gonna do right here. Put it in a bowl. Also, man, make sure to get y'all EHP Labs products.

You dig?

You feel me? You know what I'm saying? It's like smoothie. Put it in the video right there. No cap.

All right.

Let's get to it, man.

Okay.

I'm not too organized right now, but I'm gonna show y'all how to— let me show you how to sauce though, man. We already made chicken, so there's no point for, you know, for me to show you how to do the chicken and all that. We already made that. But yeah, let me get to it. I'm gonna wash the rice. I'll be right back. Ladies and gentlemen, please wash your hands and your groceries. You dig? Please wash. Please wash those. Very, very important. You feel me? I'm gonna wash these. Take the wrap off, obviously. Hey man, but, uh, you know, uh, like I said, I'm new to this. So, uh, how y'all doing, man? Hey yo, man, I don't know, man, you know what I'm saying? Bear with me, you dig? How y'all doing? How y'all doing, ladies and gentlemen? How y'all doing? Let's wash, let's wash, let's wash. We gotta cut these off anyways, you feel me? But still, you gotta wash it. Gotta be clean, man. Can't eat no dirty-ass food. Now let's begin. Slicing up the groceries. So I'm gonna put, I'm gonna put, I'm gonna put it all in here, you feel me? Just, you know, uh, to— what's it called— have it all in one. That's what I typically would do anyway. So, and if you can't slice it, this is what I, this is what I do. This is what I would do to slice my things. I already washed everything, as you can see, wet, all that good stuff, you feel me? I take these out. I don't like these things right here. See these things? I take them out. You can keep them if you want. I mean, that's really up to you, but, uh, I don't.

I don't like them.

I think those are good, but hey, man, to each their own, you feel me? I'm just obviously just showing you some things you can do. To each their own, brother and sisters. Okay, this is garbage, so don't really worry about it. It's not that deep. Okay, after I'm done with that, I just go ahead and do my thing, you feel me? I do my thing. Hope y'all can see real good. Slice the green onions. I'm gonna slice the onions itself because I gotta fry this. Like the main thing I gotta fry. All right, I'm gonna slice this without crying, you feel me? Because real men don't cry when they slice onions. No, I'm just trolling, man. I cut it in the middle. As I cut in the middle, right? Let me bring y'all closer, man. Let the professor bring y'all closer. I mean the chef. As I cut in the middle, right? What I do is my mom always told me about this thing. I take this out, so when I cut it, they're not joined together. You feel me? They're not joined together when I cut it. I'm gonna put it right there for the garbage. I cut that end. This doesn't really have an end, so this is good. You know, you can just keep it like that. So what I do, try to make that that that perfect. Onion slices, I do this. I cut it from the side. Nope, I'm not gonna cry. Nice try. When it gets thinner, if it keeps getting thinner and all that, this what I do. I go to the side. I'm precise with it. I'm precise with it. Oh, it's dropping on the floor. Don't do that, baby. Don't do that. Baby, don't do that. You know what I'm saying? Okay, okay. Keep this in mind. I'm just keeping everything on the side right now. You feel me? Do the same thing. I go at the bottom and I'm chopping his legs off, as they call it. I mean, that's what I call it. So chopping them legs off, bruh. I'm precise with it like a surgeon. I ain't gonna cry. I ain't gonna cry. It's trying to get me to cry. I ain't gonna do it. We made it, we made it! Oh man. So with this, I'm gonna take this, mix it together, and put it here, you feel me? I'm gonna put it there. I'm gonna put in the bowl. That's what I'm doing right there, you feel me? I'm putting the bowl right here. I'm gonna bring it Put it on the bowl. Ooh, that onion almost getting to me. He ain't gonna win. I refuse.

Ooh.

Now the next step is to divide it in both pots. You feel me? So what you do? Hopefully your hands are still clean. You feel me? You know what I'm saying? Divide it. Divide it. Like I said, I'm cooking in two pots, so that's the only reason why I'm doing this. If I wasn't if I wasn't cooking in two pots, I put it in one big pot. You feel me? So divide it, divide it, spread it out right there. No cap. All right. You gotta use your. You gotta use eye measurement. I ain't gonna lie. That's some eye measurement, G. Okay. Now that was the onions. You feel me? We put the onions. All right. All right. Now that we've already put— so we've put the onions and the green onions in the pot, you feel me? So what we're gonna do now, we're gonna cut these up right here big. Check it, how I cut mines. I would typically take the knife, you know what I'm saying? I would take the knife and I would do this. I would just dig around a little bit, dig around a little bit, because I don't, I don't, I don't cook that, you feel me? I don't cook that. I dig around a little bit, then, you know, when I feel like I got it, I'm I pluck it out just like that. That's a little method. I mean, if you do it a different way, then that's fine. Nothing wrong with that. Nothing wrong with that. Dig around, dig around, dig around. All right, right there. I'll put it right here. It's garbage still. Oh, really? If you want to just Get done with it. Just do this, bro. Just do that. But the only bad part about that is like you know that sticks. You feel me? So go again and you do what you got to do. You feel me? Do what you got to do. Oh, I'm gonna cut myself right there, boys. Gotta be careful. Shee. All right, it's already been washed, right? Now what's next? We cut it up. I like cutting mine in a couple pieces, like 4 pieces. I like that right there because it's easy for me to slice it up anyways. So cut it up. We're gonna clean the inside, you know what I'm saying? Because we're not cooking the inside. That's not it. I know we're cooking, but we're not cooking the, the, the seeds. I think that's what they call it, right? I, I hope so. Yeah, I hope so, man. All right, all right, check it, check it, check it. Now we're gonna clean it up. I'm gonna show you something. When you do this, obviously, it's like I said, this is all garbage. When you do this Ladies and gentlemen, clean the inside, clean the inside. When you do that, right? When you do this, as you've done that, obviously I got to clean this, this whole thing up. But when you do that, you wash it again because you got to get rid of the seeds anyways. Cutting it. Okay, so we cutting it. These, these are the ones I'm gonna put in the pot, then the other ones I'm gonna blend it. You feel me? Like I said, you don't got to be too specific with it. You can cut it anyhow. I like cutting mine into little tiny pieces. It just, it just, you know, it just makes it look good. Okay, okay, okay, okay. Let's see what I get. But before I do that, right, I'm gonna make sure I cut these too. See the blender right here? We're gonna put it all in here, you feel me? The ones we didn't slice, we're gonna put it here.

Okay.

That's good right there, you feel me? That's real good. Put a little bit of water, I guess, you know what I'm saying? Put a little bit of water.

Ugh.

Just a little bit, nothing crazy, man. Just a little bit. Gotta give it that— I'll give it some texture, you feel me? Okay. Little eye measurement, you know what I'm saying? Nothing crazy. Put a little bit of water in here. Nothing crazy, nothing crazy. I'm gonna put it right there on the blender and we're gonna get right to it. You feel me? We're gonna get right to it.

Okay.

All right. Let's do, let's do medium. Nothing, nothing. Yeah, let's do medium. Nothing crazy.

All right.

Okay, uh, a little bit more. Lovely, lovely, lovely, lovely. Sensational. See, now this is it right here as it has been blended. You know what I'm saying? Real good, real sensational. Ah, not the best taste. You know what I'm saying? But in food, ah, magnifique, magnifique. Now, now that we're done with that, you feel me? I'm gonna just keep this here. I'm gonna, you know, because we're gonna use this later. Don't worry about that. We're gonna use this later. Now we come to the last thing we have to slice. How do we slice the carrots?

Okay.

I cut these off. I don't like slicing these on it. I cut these off. I don't do that. You feel me?

All right.

And I cut the tips off too. No diddy. Make sure you cut the tips off too. I'm saying they just, you know what I'm saying? Not, you don't want to eat this. Like, let's be real. If you want to eat it, hey man, props to you, but I don't want to eat it, bro. I'm saying, if it looks any— anything that, you know, that looks like it's not— it's not good, it's like rotten, yeah, you cut it off. So now that we're done with that, I usually will slice it in 2, but for the sake of this, let's just do one. I slice my carrots like this. So be careful, if you do it too hard, they're gonna roll off and fall off. So I try to be— I try to be a little gentle, but I'm trying to be fast too, you feel me?

I'm trying to be fast.

Trying to be fast. Now we are done with the carrots. Let's put it in the bowl right here, 'cause like I said, we're not slicing the, you know, the other, what's it called, peppers and all that. We're gonna put this in the rice as we cook, so have no fear.

This kind of gives a coat. Bam. Bring my florets in. I'm gonna mix it around, mix it around.

Remember, I've already washed the rice. It's ready to go. You gotta let this simmer in the pot for at least, at least 2 or 3 minutes, honestly. Kind of like let it fry in a sense. Oh, I already forgot about that. Let it fry, you feel me? Let it fry.

Don't forget to stir it.

I got all my spices here. I'm gonna show y'all the most important one, lowkey. This gives it the craziest flavors, man. Oh man, the smell is not the best because it's fish, you feel me? They call it crayfish, man. My mom, I'm telling y'all, man, it's something else right here. Trust me on that. You gotta be careful with the smell now. It ain't the best, but guys, damn. Look at that, look at that. Tell me, man. I mean, it smells good to me though, you feel me? I'm never tripping about the smell like that. Just be careful with it. You put on your clothes, you cooked. You're literally cooked if you put on your clothes. Don't do it. Don't do it to yourself, man. Okay, okay, okay, okay, okay, okay.

Okay.

Put a little bit of oil, Loki. This one's lacking in oil, man. I can see it. I can see it. I got you. Y'all see how that's cooking, right? It's cooking real good. Be mindful. Be mindful. Obviously, you control this. You feel me? You gotta control your facilities. Yo, Avery, you gotta control it. Control it, buddy and sister. Control it, control it, control it. Okay. All right, damn. I'm like a DJ.

Head ass.

All right, I'm gonna put the rice now. I'm gonna start putting the rice, you feel me? I'm gonna show you, I'm gonna show you something. Let me show you something. Put the rice in here. It got a little water in it, but it's fine though, you know what I'm saying? Now look, one thing about me, We gonna get every grain, you feel me? Every grain will be gotten. I don't care what nobody say, you know what I'm saying? Well, at least mostly every grain, because when it's stuck in here, that's annoying. You can't, you can't really get that, but it's fine though. Do what you can do. Do what you can do, man.

Okay.

I got that there. Okay, that's the other one. Now I'm gonna get— I'm gonna get it in this one now. It's the big pot. Well, somewhat big pot. Like I said, we're gonna do with what we got, you feel me? I'm gonna buy a bigger pot though, so have no fear. Don't forget, we got other things we gotta do. Okay, so don't forget, we got other things we gotta do. So for now, I'm gonna stir it, you feel me? I'm gonna do what I gotta do. See how that— you see how it's making that color? Oh yeah, I know you see that. I know y'all see that. I've never really cooked in a small pot like this, but you know, it's fine though. We can still do it, you feel me? We can still do it, trust. It's gonna take a little while to cook 'cause, you know, it's small and it doesn't go all the way around. But no worries, trust me, we can still do it. We gonna cook some— we gonna make some magic, man. No cap.

I'm gonna put some salt.

So we're gonna— okay, okay, okay, okay. Small, so like I said, it's gonna take some time to cook, but it's fine though. It will still be done. All right, now I'm gonna put my spices, bro. You feel me? I'm gonna put all I need. I'm gonna put my adobe, you know what I'm saying? Typically, if I was home, I would use my mom's spices. She got some good stuff, but it's fine though, you know what I'm saying? I'm gonna put that. Gotta put some, uh, with this, when you're doing this, make sure you lower the fire. Lower the fire, lower the fire, lower the fire, lower it. 'Cause now you about to, you about to be, uh, you a chemist right now. Low-key, you feel me? Put your pepper in there. You know what I'm saying? Don't worry, I'm gonna clean all of this. I gotta clean it. My mom gave me this ginger. It's where it's at. Trust me on that. Put some ginger in it. Put some good ginger in there, man.

Mm-hmm.

It's the big pot, so I'm gonna put more. Let me put a little bit more over there. It's gonna give it a flavor too, so do not be shy. Don't be shy. Okay, I'll keep the ginger right here. I'll put it in the fridge when I'm done. I'm gonna put this— this is, this is some more pepper right here, man, you feel me? 'Cause, uh, my homies, they like pepper, bro. They eat this like— they eat this like it ain't no joke, man. I don't know how them boys do it, man, but, uh, I'm not good with pepper, man. You know what I'm saying? I'm not, you know, it do me dirty. That's all I gotta say. I ain't gonna say too much, but it do me dirty. If you know, you know. So yeah, I ain't gonna put too much now. I ain't trying to be, you know what I'm saying? Now I'm about to put the secret ingredient, you feel me? Gotta put this in now. Come on now, it's a crayfish, man. Don't give it that flavor, my G. Yes sir, yes sir, yes sir. I'm saying, I'm gonna try not to be stingy with it, man. It's so good, it's so good, bruh. That thing's so good, man. Oh yeah, just like that, just like that, just like that. Pull them all in.

Okay.

I might have, I might have over— what's it called— put it in this pot too much though, man. It might be cooked. Nah, I'm just playing. I should be good though. Make sure you stir it, man. You're cooking, you feel me? You gotta stir it. Everything gotta get some. Every place gotta get some love. I should have bought some shrimp though, lowkey.

I'm gonna get some shrimp.

Dig under, dig under, dig under. Yeah, I'm gonna put more, man. Let me not be stingy with it, you feel me? It's too good, bro. I might go buy some more, but it's so good, man. So good. And it's protein, man. Come on now, it's protein. Easy protein, G. Okay, okay, now I'm really done. I ain't gonna put no more. You dig? Now that I'm done, I'm gonna put my remaining spices, you feel me? I'm gonna reduce my fire again. Yes, reduce your fire so you don't burn your rice. Black pepper. Different type of adobe though, feel me? Just so you see, it's a different type. This one has a seasoning, so I didn't put too much of it. Now this is— now this is what makes a difference right here, man. This is an African spice. This is an African spice, man. Chef's kiss, my guy. You feel me? Chef's kiss. We're gonna put about, uh, let's see, I'm gonna put about, uh, I'll put 4 in here. Yeah, I'll put 4 in here. Just break it off, you feel me? Real light, real simple, real easy. Don't stress about it.

Okay.

I put 2 here. I mean, I put 1. Now this is the second one. If you've noticed, my fire is off. Remember, keep it off for now. I'm gonna put one here. I'm gonna put more though, don't worry. This is me just putting it right now. So I put two here and I put one here. Let me cut more of this. Gotta break it with your hand too, 'cause it's so soft. Don't try to break it with a spoon. Typically I would've put it in water, then I let it do that, then I do my thing, but it's fine though.

I'm gonna put one here.

This is fine. Excuse me, second one. I'm gonna try to put at least— yeah, let me put 4 in there. That's fine. So 2, 2 in each. We gonna pull 4. This is 3. Okay, 5 is still on, just not high. That's good. Dust it off a little bit. Go under, go under, go under, go under, go under, go under, go under, go under. So mind you, we're still frying the rice, man. You know what I'm saying? This is us frying this rice.

Go under.

I'm gonna put 4 on each. Go under. Okay, that's good. That's a good mixture right there. All right, okay, we'll put 4 on here. I put 4 in there already. Put more in there now. I only put 2 in here, remember that. Oh, it's a small quantity, so we're not gonna do too much. You feel me? We're not gonna do too much. Now let's up the fire up. All right, wash my hand. Remember, we're still frying it. So, you know, now it's having a little, you know, it's getting a little texture to itself and all that. Yeah, a little texture to itself. I should— I probably should have added more oil because, you know, it's a little dry. That's, you know, sadly. I can always add oil right now. It's a little dry because like I said, we're frying it. So let me add some more oil right now. It's a little pot, so, you know, I'm not necessarily used to the eye measurements. Because you can't, you can't have your rice dry. Let's put it like that. You just can't. It's pointless if you do.

Now, it's good.

So the oil is in there. Still not enough, honestly, but it's fine though. For the sake, let's just do this. I'm gonna put a little bit of salt. I put 4 cubes in here. I think that's more than enough, in my humble opinion. If I do need any more, I can always put it later, you feel me? I'm not too worried about that. 4 cubes in here is pretty solid.

All right.

Yeah, we just letting it fry, man. It's frying right now, literally. I gave that one too much love. Let me give this one some love, man. I'm bad, man. Let me give you some love. Let me give you some love. I still feel like I should give this three.

Okay.

Four to three. Yeah, I'm gonna give it four actually, because it's not like salt where like like spicy, you know what I'm saying? It just makes it taste good. Okay, that's better. Oh, I wish I could smell it, man. It's getting the smell, man. It's getting that good smell, man. That real good smell, G. Oh man, that's lovely. Now we just playing with it, man. We just playing with it, dog. Oh my gosh. This is gonna give you a good arm workout right here, 'cause you gotta, you know, you gotta rotate. You gots to. Now, guess what I'm gonna add? Yeah, we ain't forget them. I told y'all, pay attention. Step by step, pay attention. I'm saying.

Wow.

We're gonna wash it later, but we're gonna need some water. After we put it in, no Diddy, but after we, you know, we put the greens in and all that, we do this, man. I might have to put some over there. I'm not gonna lie to you. 'Cause this is looking full, man. Let me shift a little bit. Let me turn my fire down. 'Cause they won't be able to fit, you feel me? Won't be able to fit. Perfect. Let me put some over there. This is what we call improvising, G's. Now I put it back. I made a little space 'cause I gotta, you know, remember I gotta put water after this, so you gotta improvise. Okay.

Okay.

That's a crayfish right here. Look at that. Okay, all right, we— this is good, this is good. Smells real good, y'all, for real, for real. All right, what I'm gonna do right now is put the water inside, you feel me? Uh, all right, y'all wish me luck. Wish your boy luck, 'cause you know what I'm saying, it's a little-ass pot. Oh man. Oh, can't take that much water. Uh, but it's cool though, man. We're gonna make it work. Trust me, we're going to make it work. We're going to make it work. It's gonna eat up the water quick too. Look at that, go eat it up quick. Calm down, calm down, calm down, baby, calm down. I'm just cooking you. Calm down.

Calm down.

Calm down, calm down. I know, baby, I'm just cooking. I'm just cooking, man. I love you.

Woo!

It's gonna taste so good. I'm gonna put some more water in this and I'm gonna cover it and I'm gonna let it cook. And that's it, y'all. Literally, that's literally it. You feel me? But actually, I almost forgot. Ah ha ha! I almost forgot, man. The ginger we sliced up. You feel me? We can't forget you, baby. Come on now, baby. We can't forget you. This gonna make it taste real, real good, man.

Woo!

I'm so glad I didn't pour a lot of water. I would have been so cooked. Now I'm gonna put some water in here. Please don't fall off. You got it. Come on now, I believe in you. Y'all see how I'm winging it? I'm literally winging it right now, boys. I'm winging it so bad right now because I'm not used to cooking in little-ass pots. It's cooking me, but it's all good though. If I can wing this, man, I'm gonna unlock a new skill. If I can wing this, New skill unlocked. Come on, bro. Come on now. I got it, I got it, I got it. Come on, I'm adding a little bit of water in here though. If I cook myself, say play with it, play with it, man. Just turn it up inside out. See that water? It's cooking it though. Cooking the hell out of it. Pour a little more water. I'm sorry, I'm sorry, baby. Don't explode on me. Come on now. Whoa, oh diddy. See, we got it, we got it. I'm gonna put it— I'm gonna cover it now so everything can cook. All right, that's it. Let's cover it. Cook for me, cook for me. Cook, cook, cook, cook. All right, let's let it cook now. I gotta wash everything. Be right back. All right, y'all, we are done with the food. Now let's look at it. This is the final product right here, man. Ooh, they're real good, man. Telling you, I wish I could smell and taste it, man. Whoo, something else, man. Don't worry, we got chicken in the fridge. So I didn't really put any chicken in 'cause, you know, I'm gonna just take 'em from the fridge and all that. Obviously I'm gonna clean after. Look at that. Oh my gosh. That's real good. That's real good. That's real good. I'm telling y'all, I wish I could taste it, man. I wish y'all could taste it. All right, I'm gonna break fast now.

Woo!