Jollof rice is the undisputed champion of Nigerian dishes that bring friends together always the first to show up at the table of conversation. And when you mention jollof rice, the name Hilda Baci echoes loudly, a culinary icon whose mastery has elevated the dish to global fame.

After her world record cooking marathon, so many people want to know how she makes her own Jollof taste so rich and bright red. I have tried different styles of Jollof for years, but Hilda’s method still feels special.

As someone who has tried it, I am making this post to show the best ways you can prepare Hilda Baci Jollof in your own kitchen.

Understanding What Makes Her Jollof Stand Out

One big thing with Hilda Baci Jollof is the balance of smoky flavor and fresh spices. Some cooks either burn the rice too much or leave it too plain. Hilda somehow keeps the rice soft but also give it that famous party jollof rice taste.

Also she does not rush the sauce at all, from what I watch on her live cook videos, she build the taste step by step.

People think it is just rice and tomato, but no, there is more to rice and tomato, the base is actually the more important. She roast her peppers and tomatoes before blending, which brings out a deep sweet taste that raw tomatoes can never give. If you skip that roasting pepper part, you have missed Hilda’s jollof rice secret.

Ingredients Needed to Prepare Hilda Baci Jollof Rice

Here is a list of ingredients you will need in preparing Hilda Baci’s jollof rice.

1. Long grain parboiled rice (any quantity you want)
2. Red bell peppers
3. Ripe tomatoes
4. Scotch bonnet or atarodo peppers (2 to 3, depending on how much heat you like)
5. Onions (2 large)
6. Tomato paste (around 4 tablespoons)
7. Vegetable or sunflower oil
8. Chicken or beef stock (about 3 cups, adjust as needed)
9. Bay leaves, thyme, curry powder, salt, seasoning cubes
10. Butter (optional but Hilda use it small for finish)
11. A small piece of ginger and few garlic cloves

Sometimes she also add fresh basil leaf for a tiny sweet smell at the end. I added that in mine too, but it is optional.

Step by Step Guide on How to Prepare Hilda Baci Jollof Rice.

1. Roast and Blend the Base

• The first step, and please do not rush this, else you miss it. Roast the red bell peppers, tomatoes, onions, and scotch bonnet on an open flame or in the oven till the skin start to char a little. That char is where the smoke flavor begin.
• Let them cool and then blend them till smooth. This sauce is what will give your Jollof the deep red color and the sweet smoky taste.
• Many people make the mistake of blending raw tomato straight away, but that makes the sauce watery and a bit sour. I also made that mistake when I started cooking, the rice used to turn out slightly sour.

2. Fry the Pepper Mix

• Pour enough vegetable oil in a big pot and heat. Slice the remaining onion and fry till it is almost brown but not burnt.
• Add the tomato paste first, let it fry for about five minutes to reduce the raw taste. Then pour in the roasted pepper blend. This is where patience is your friend.
• Fry on medium heat and stir often. It can take up to 30 minutes for the sauce to thicken and for the oil to start floating on top. If you rush, you will have watery Jollof.
• Also, while doing this, remember to keep your windows open if you are not using the modern kitchen equipment technologies like the heat extractors and the rest, this is because the pepper blend might be choking.

3. Seasoning Stage.

• Now add your spices, which are bay leaves, curry powder, thyme, and seasoning cubes. Add salt but not too much because the stock later has salt already.
• Some people also add a pinch of nutmeg, I sometimes do that but Hilda mostly stay with the classic mix. Stir well and taste the sauce. If it is sweet and a little hot, you are on track.

4. Add Stock and Rice

• Pour the chicken or beef stock gently into the sauce and bring it to boil.
• Wash your parboiled rice till the water runs almost clear. That wash remove starch so the rice will not stick. Pour the rice into the boiling sauce and mix it gently until every grain gets the color.
• Reduce the heat to low and cover with a tight cover. Some people cover the cover with foil to trap steam, which is also nice.
• The key is to let the rice cook in its own steam instead of too much water. Add little water only if you see it is drying before the rice soften.

5. Steam and Finish Stage

• After about 20 to 25 minutes check if the rice is soft. If it is still hard, sprinkle some stock or water and cover again.
• When the rice is cooked and water is dry, add a knob of butter and stir very gently. The butter adds shine and a little richness. Hilda sometimes throw in few basil leaves here for aroma. Turn off the heat and let it sit covered for another 5 minutes.
• This time, the rice settle and pick up more flavor from the pot bottom. That bottom slightly burnt part is many people favorite part, including me.

Things to be Careful of While Preparing Hilda Baci Jollof Rice

Even though the steps look simple, some things can spoil your Jollof if you are not careful.

1. Too much water can spoil your jollof rice if you’re not careful. You should measure your stock water carefully.
2. Not frying sauce long enough can spoil the jollof too. This is because, if you do not fry well, you will get raw tomato taste.
3. High heat all through will burn the rice at the bottom too fast. Low steady heat works best.
4. Do not skip the roasting aspect, as roasting will make the jollof smoky, which is one of Hilda’s cooking secret.

I myself once cooked Jollof in a hurry and poured way too much water. The rice became soft like porridge. Nobody enjoyed it that day.

Best Ways to Serve Hilda Baci Jollof Rice

Hilda Baci Jollof can stand alone or be served with other things. Many people love it with fried plantain, grilled chicken, or moi moi. A simple salad with cabbage, carrot, and mayo also pair well. For drinks, zobo or cold malt make the meal complete.

If you have leftover, you can warm it next day and it sometimes taste even better because the spices settle more. Just sprinkle a little water before reheating so it does not dry out quickly.

Conclusion.

Cooking Jollof rice the way Hilda Baci shows is not just about food, it is also about patience and love for flavor. She proved during her cook a thon that Nigerian dishes can carry culture to the world.

When you follow these steps I outlined carefully, be assured that you are going to get the exact result of Hilda Baci’s jollof rice, and I hope you enjoy it.

Also remember that you do not need fancy tools, just a pot, some good rice, and time. As Hilda likes to say during her long cooking hours, good food needs patient hands. And with this guide, you can bring that same taste of celebration right to your own table.