My story is entitled: The Young Chef Joseph Brown was cooking Jollof rice, drinking Coca Cola,malt and eating meat pie during the Christmas festivities.

My story is entitled: The Young Chef Joseph Brown was cooking Jollof rice, drinking Coca Cola,malt and eating meat pie during the Christmas festivities.

Also, Joseph Brown noted that Jollof is derived from the Wolof people in Senegal.

Once upon a time, there lived a young chef by the name Joseph Brown who decided to cook Jollof rice during the Christmas festivities for a party.

The young man Joseph Brown studied and had his Master's in Food Studies and Hospitality Management from Michigan State University in the United States of America.

Again, before Joseph Brown was able to prepare and cook the sumptuous meal Jollof rice m he had the following ingredients in mind.

Among some of the ingredients Joseph Brown used in cooking Jollof rice are two cups of long grain rice or parboiled rice and basmati rice, five medium Roma tomatoes, one large red bell pepper, one medium onion, two scotch bonnet peppers, three garlic cloves, and one thumb of ginger.

Other ingredients that Chef Joseph Brown included in cooking Jollof rice included the Aromatic and spices, which were ¼ cup of vegetable oil, three tablespoons of tomato paste, one tablespoon of curry powder, one tablespoon spoon dried thyme, one tablespoon all all-purpose seasoning, one stock cube, chicken or beef, three bay leaves, and salt to taste. Also liquid of 2 1/2 cups chicken or beef stock.

The young chef Joseph Brown started preparing Jollof rice by first preparing the pepper base.

First, the young chef Joseph Brown had to blend the tomatoes, red bell pepper, half of the onion, scotch bonnet pepper, garlic, and ginger until smooth.

The chef Joseph Brown then poured the mixture into a saucepan and then cooked it over medium heat, stirring occasionally until it thickened and then reduced slightly.

Also, Joseph Brown then added the sautéed Aromatics and tomato paste.

However, in the large pot or Dutch oven, the chef Joseph Brown heated the oil over medium heat.

The chef Joseph Brown also sautéed the remaining chopped onion until soft. Then he added the tomato paste and then fried it. Also stirring continuously for about two to three minutes until it darkens and then releases a roasted aroma.

Also, the young chef, Joseph Brown, combined other ingredients and then seasoned the stew.

Again, the young chef, Joseph Brown, poured the blended pepper base into the pot with the tomato paste and onions.

Also, Joseph Brown, the chef, made the stew to simmer until the oil started to separate from the sauce.

In addition, the young chef Joseph Brown stirred in the curry powder, thyme, all-purpose seasoning, stock cube, and other bay leaves.

Again, the Chef Joseph Brown added the stock or water and then seasoned with some salt and pepper. Later, the chef, Joseph Brown, brought the mixture to a boil.

Also, the chef Joseph Brown then added rice to the stew and then steamed it. Before adding the rice to the stew the chef Joseph Brown rinsed the rice thoroughly under cold water until the water was clear, which prevented sogginess.

The young chef Joseph Brown then added the washed rice to the pot, stirring well to coat every grain with the sauce.

Later, the young chef Joseph Brown ensured that the liquid was roughly leveled with the rice.

It was Joseph Brown, the chef, who cooked on low heat. The chef Joseph Brown covered the pot tightly with a layer of aluminum foil or parchment paper and then tight fitting lid to trap the steam effectively.

Also, Joseph Brown reduced the heat to the lowest possible setting and made it steam undisturbed for 25 to 30 minutes.

Whilst cooking, when the rice was tender, and the liquid had been absorbed, he removed the pot from the heat and then discarded the bay leaves. The young chef Joseph Brown gently fluffs the rice with a fork.

Again, the young chef added a little butter at this stage to the Jollof rice for extra sheen and flavor. Also, Joseph Brown, the chef, served the Jollof rice hot, with fried plantains, grilled chicken, and other proteins.

Also, Joseph Brown, the chef, noted that there is no single secret ingredient, but the magic of Jollof rice comes from a blend of well-cooked tomato or pepper base, quality spices like thyme, curry, bay leaf, protein stock, butter, margarine and at the end it gives richness and shine to the Jollof rice.

Again, the Chef Joseph Brown noted that Jollof needs steam, and it does not need to boil too much. The chef Joseph Brown also argued that when cooking Jollof rice you do not need to add a lot of water. Joseph Brown the chef also noted that adding some tomatoes and onions to the Jollof rice gives the meal its amazing flavour.

Others also argued that there is Ghana Jollof and the Nigerian Jollof due to the variety of rice from both countries.

The young chef Joseph Brown noted that Ghana Jollof is made with Basmati rice or jasmine rice whereas Nigerian rice is made with long-grain rice.

Again, Ghana Jollof rice has a texture that is softer with a flavour that is slightly sweeter than Nigerian Jollof.

Another chef by the name Prince Brempong prepares Jollof rice by this method.

Firstly, by liquidating the tomatoes, onion, and pepper in a blender or food processor very finely.

Also, by adding the tomato puree, bay leaf, garlic, curry powder, and thyme.

Whilst boiling, the chef Prince Brempong then adds the rice and then stirs well.

Finally, whilst cooking the Jollof rice, the young chef Joseph Brown drinks malt and eats meat pie.

Lastly, when the Jollof rice was well-cooked, the chef Joseph Brown served the guests at the Christmas party with the sumptuous meal of Jollof rice with chicken, with some drinks and biscuits. As the guests danced and then listened to the music to release boredom, they were all given free ice cream and water to quench their thirst.

In conclusion, all the guests left the Christmas party, aftermath of the climax of the party at nine o'clock in the evening.