The Sunday Rice Ritual
In many homes across Nigeria, Sunday has a pace of its own. It starts slower than the rest of the week. There is often church in the morning, a gradual return home, a change into something more comfortable. And somewhere in between, a pot on the fire. You may not see it immediately, but you can smell it. Sunday rice is on the way. It is not written anywhere, but it is understood. Sunday is for rice. Not the quick, everyday kind, but something more intentional. Jollof rice, rich and smoky. Fried rice, colourful and layered. Sometimes both, especially when there are guests or something to celebrate. It is the kind of cooking that takes time, that fills the house with aroma, that signals the day is different from the rest. It stretches across households in different forms, but the idea is the same. Sunday deserves something extra.
Growing up, you did not question it. You simply knew. Sunday meant better food. There was a certain anticipation that came with it. The sound of tomatoes blending, onions frying, the steady rhythm of someone checking the pot. You would walk into the kitchen, not to help, but to look. To ask, “Is it ready?” even when you knew it was not. What made Sunday rice special was not just the dish itself, but the effort behind it. It was cooked in larger portions, seasoned more carefully, watched more closely. There was pride in getting it right. The colour of the jollof had to be deep, not pale. The fried rice had to be balanced, not oily, not bland. Even the timing mattered. You knew when it was close to ready just by the smell that filled the house.
And then there was what came with it. Fried chicken, peppered beef, sometimes fish. Plantains, always a favourite, fried just right. Vegetable Salad on the side, creamy and familiar. It was never just rice. It was a full plate, the kind that made you sit down properly, no rushing, no distractions. Sunday rice also had a way of bringing people together. It was one of the few times everyone was expected to eat at the same time. Plates were served, portions shared, conversations started. The week paused for a moment. You talked, you laughed, you rested. Even in homes where everyone had different schedules, Sunday created a small window where people came together without planning it too much.
Even now, that tradition holds, though it looks slightly different in some homes. Not everyone has the time to cook elaborate meals every Sunday. Schedules are tighter, lifestyles have changed. Some people order in, others simplify the process. But the idea remains. Sunday food should feel different. It should feel like a break. There is also something about rice itself. It is versatile, familiar, and deeply woven into Nigerian food culture. It adapts to occasion. It can be everyday or celebratory, simple or elaborate. On Sundays, it becomes something in between. Not quite party food, but not ordinary either. In many ways, Sunday rice is about care. It is about taking the time to prepare something that everyone will enjoy. It is about creating a moment in the middle of busy lives. It also carries memory. Long after you leave home, you remember the taste. Not just the food, but the feeling around it. The comfort of knowing that no matter how the week went, Sunday would bring something warm, familiar, and satisfying.
TIPS TO ELEVATE THE TASTE OF YOU JOLLOF OR FRIED RICE
JOLLOFRICE
1. Let the Base Fry Properly
After blending your tomatoes, pepper, and onions, cook the mixture down well before adding rice. Don’t rush this step. Allow it to fry in oil until it thickens, darkens slightly, and the oil begins to separate. That depth is what gives jollof its foundation and helps build that smoky taste.
2. Use a Wide Pot, Not a Deep One
A wider pot allows more surface area for heat to spread evenly and for slight burning at the bottom, which is key to smoky jollof. Deep pots trap steam and give you softer, less defined flavour.
3. Low Heat, Long Cooking
Once the rice goes in, reduce the heat and let it cook slowly. Smoky jollof is not rushed. The slight toasting at the bottom of the pot, often called the “party jollof effect,” happens when the heat is controlled but steady.
4. Don’t Stir Too Often
Constant stirring prevents that smoky layer from forming. Let the rice sit and cook. Stir occasionally, but not too much. You want parts of it to catch slightly at the bottom without burning completely.
5. Finish with a Bit of Controlled Burn
Towards the end, increase the heat slightly for a few minutes and cover tightly. This allows the bottom layer to toast just enough to give that signature smoky flavour. Watch it closely so it doesn’t burn too much.
FRIED RICE
1. Start with Proper Stock, Not Water
Cook your rice in well-seasoned chicken or beef stock instead of plain water. That is where the flavour begins. Even before you add vegetables or oil, the rice already tastes good on its own.
2. Use Masala Instead of Regular Curry
Swap out regular curry powder for a good masala blend. It gives your fried rice a deeper, more layered flavour and a richer colour without that flat, overly familiar taste.
3. Use Butter and Oil Together
Fried rice needs a bit of richness. A mix of butter and oil gives you that balance. The oil handles the heat, the butter adds depth and a fuller taste.
4. Fry Your Ingredients Separately First
Your liver, shrimp, chicken, or prawns should be cooked and seasoned on their own before adding to the rice. Same with your vegetables. This keeps everything distinct and prevents that mixed, flat taste.
5. Finish on High Heat for a Few Minutes
At the end, turn up the heat slightly and stir through. This helps the rice dry out just enough and gives it that slightly toasted, party-style finish.
Good fried rice is simple when done right. It is about flavour, balance, and knowing when to stop.
Spice, Smoke and Story is a food column by Funke Babs-Kufeji, telling her love story for cooking and food in Nigeria, while exploring everything from restaurant reviews and recipes to fine dining, hosting, and the culture that shapes how we eat.
@bafunkebabskufeji
funkebabskufeji@thisdaylive.com
