The difference between an okay Jollof and one that has people lining up for seconds isn’t just in the seasoning or the firewood effect. It starts with choosing the right rice. The perfect Jollof rice should be firm yet fluffy, absorb flavours deeply without turning mushy, and stay separate to give that signature mouthfeel every Jollof lover craves.

Every Nigerian has a Jollof rice story. From childhood parties where it was the highlight of every plate to university days when a well-prepared pot could turn an ordinary afternoon into a celebration. It is the dish that fuels friendly rivalries, with endless debates about who makes the best version. Ghana or Nigeria. Home-cooked or party Jollof. But no matter the argument, one truth remains. Behind every unforgettable Jollof is the choice of rice. And for those who take their Jollof seriously, the choice is clear. Big Bull Rice.

Jollof rice is both a science and an art. The right balance of heat, timing, and moisture makes all the difference. Too much water and it turns soggy. Too little and it stays undercooked. The wrong rice can fall apart, failing to hold onto the rich blend of tomatoes, peppers, and spices that give Jollof its iconic flavor.

That is why Big Bull Rice is trusted to deliver consistent results every time. Its grains absorb flavour without breaking, allowing for slow steaming that locks in the taste and texture that make Jollof unforgettable.
https://guardian.ng/business-services/business/big-bull-rice-the-secret-to-perfect-jollof/