I am currently on my break so I thought it would be nice to post something more personal here.
There are a few things more frustrating than your meal coming out wrong because your primary ingredient was the wrong type. If you’re going to cook good jollof or waakye or omo tuo, you need to have the right kind of rice.
One of the brands that has worked for me is Cindy rice. I like my jollof to have the single grain outcome. And it is annoying when after bringing my culinary skills to bear the final product is bad because of inferior rice.
That’s why I’m sticking with Cindy rice, especially if I’ll have guests over. I wouldn’t want them to doubt my cooking prowess.
Happy holidays, folks.
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