How to manage little water and when cooking (Jollof rice)

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I hope I was useful to you in the last article? Just know that the techniques here can be used for various food preparations. Jollof rice in this context is just an appropriate example.

Now today, I’ll be sharing a personal technique in a situation where the water added is not enough. As usual, I will be using Jollof rice as the example.

Here goes:

1.    After pouring your rice into the boiling stew broth, depending on the fact that the rice wasn’t boiled ‘almost done’ or you didn’t add enough water, the water would always be just below the surface of the rice or on the same level.

2.    Don’t add water again. You’ll end up changing the taste of your food.

3.    Allow boiling for a minute or two.

4.    Reduce the heat of the cooker. With kerosene stove, you can best achieve this. Ensure there is minimal contact between the fire and the bottom of your pot or better still, no contact at all.

5.    Allow cooking with this low heat until the water dries.


You’ll end up keeping the sweet taste you have prepared.


About the Author

Saddam Ninhor
Saddam Ninhor
Ezeani Uchechukwu, AKA Saddam Ninhor, currently undergoing B. TECH programme in Microbiology at Federal University of Technology, Owerri. Despite his science roots, he loves to dabble with words in short stories, poems and also shares knowledge of household and relationship efficiency. He sets simple goals, working at his own pace to achieve them. This is greatly inspired by the words of Zig Ziglar; "go as far as you can see, when you get there, you will see further." Social media: Saddam Ninhor(Facebook).
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