One of the beautiful things about being married to a caterer is that I get to be like of of those judges on the Food Network shows. Exacting their judgment with the aid of their discerning palette.
So I begin. Yesterday I had jollof-rice, dodo, and a sprinkling of shakee (tripe), stewed goat-meat, and stewed chicken. I decided, unprecedentedly, to wash this all down with a Dr. Pepper. I usually don't drink soda, but I've been ordered by the missus, to work on empting the fridge of excess baggage.
The jollof-rice was left over batch she cooked for a friend's birthday, a bit spicey, with a complexion resembling the red/orange rice dishes found in Latin American eateries. However, not as wet though.
The plantains used for the dodo were perfectly ripe. Not too early, not to late. This produced firm, but not hard dodo, that allows itself to cook long for thoroughness, without burning on the outside prematurely or soaking up too much oil.
A bit of pepper stew on top of the jollof-rice, although not needed for the rice, provided a little extra variation in consistency and taste. Plus, was a nice bonus to aid finishing off the dodo I didn't devour with the jollof-rice.
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