Atomic Shrimp Advent Calendar - 20th December 2024 Jollof Rice Collab

[@h3adban60r]

how do you manage to fry that mixture with 2 scotch bonnets in it? Every time I cook with fresh chillies I end up tear gas-ing myself and end up with coughing fits 😅

[@AtomicShrimp]

Basically the magic of video! I edited out a lot of coughing from those moments when the capsaicin vapour got me right in the vocal chords. The extractor fan did help a bit.

[@gerardmcquade9102]

wear a gas mask

[@Pinkbubble702]

😂​@@gerardmcquade9102

[@CarineFrisch]

Gloves and one of those masks used for toxic fumes

[@JonnieFarrow]

My wife doesn’t eat chilli, she once made me fajitas with an entire pack of scotch bonnets. I think I saw the devil, but also felt like I’d taken a box of codeine!

[@eloquentsarcasm]

So good to see Babatunde thriving, I remember in the beginning he had to make do with almost nothing but now he's got a proper kitchen and has so much more confidence. You changed his life, and he changed yours as well, that's a great friendship. I'll never understand the unholy love you both seem to have for Scotch Bonnets though, those things are pure evil, lol.

[@EggBastion]

I ate one once, I just thought it was a tomato. It was cooked down in a dish, saltfish and ackee I think. Most of it's power was presumably dissipated... it still crippled me.

[@ohthechitchat]

@@EggBastion😂

[@thecatherd]

Lovely to see the returning character of the see-through frying pan.

[@puzzlechick163]

I watched the original video with Babatunde the other day. I'm so happy your friendship has continued in the years since! It's so easy to lose contact with long distance friends even with the magical internet. Good wishes to you both!

[@JagoHazzard]

I love jollof rice and I've found the same thing as you - if you leave it a bit, it improves a lot. Sometimes I find it's tastier on reheating than it was when I made it.

[@AtomicShrimp]

Nice to see you here Jago! Yeah, patience is something I need to develop, right now if not sooner!

[@manonvernon8646]

AtomicHazzard collab?

[@lindaclark7]

😊I'm so happy you like the spoon method for peeling ginger. That's put a big ol' smile on my face this morning

[@MrLeekicker]

@@lindaclark7 I'll be adopting that method from now on... It's almost impossible to cut my thumb on a teaspoon!

[@kropka8259]

I will piggyback on this coment and mention another ginger hack that I found helpful. Keep the ginger in the freezer whole. I just pull out and use micro plain grater, no peeling required :) Comes in handy if you do not like big chunks of ginger in your dish and do not have food processor.

[@uraniareva]

I feel so happy whenever I see the glass pan. It's great to see it can now live a regular pan life!

[@momkatmax]

That missed chunk of pepper is the prize for one of the diners at the table!

[@kimvibk9242]

So do I get a pepper prize if I get it? 😆

[@kingcathcart]

Loving this series. A bit of a tip for next time: use a ripe yellow plantain for frying like you did in the video as they have a lovely savory sweetness. Green plantain works better when treated like a potato, such as baking in the skin, adding to a strew or slicing really thin and frying to make plantain crisps.

[@elizabethfoster5661]

A ripe plantain has skin that is mostly dark, like a rotten banana. You can ripen them on the counter if you can only buy green ones.

[@AtomicShrimp]

Yeah, I have trouble buying them at the right stage of ripeness here - it's really a case of taking what is on offer. With more planning, I could have ripened this one but there wasn't time.

[@pennykafai4645]

If you wrap the saucepan lid in a tea cloth once you have boil off most of the liquid and leave it without removing the lid for about 25 mins on a very low heat it will absorb all the steam and stop it going back into the rice. You will also get a bit of a crispy bottom. This is the way I cook any rice dish taught to me by my Iranian mother in law.

[@raraavis7782]

That sounds like a neat trick 👍🏻

[@pennykafai4645]

@ it really does work and you get nice fluffy rice.

[@HMSTR1995]

I’m confused I can’t visualise this, how does this work? Does this assume there’s a vent hole in the lid? Thanks for the advice!

[@SheyD78]

@@HMSTR1995 From the description, I'd imagine you basically lay the tea towel out flat, put the lid on it then sort of fold the edges up around the outside of the lid toward the handle/middle of it. That way most the towel sits inside the saucepan but is kept separate from the food and hotplate. It'll absorb some the steam and stop it condensing on the lid and running back into the pan. For something like this, probably don't use a good tea towel just in case it gets sauce on it.

[@HMSTR1995]

@ ahhhh that makes so much more sense. In my head the cloth was on top of the lid. You’ll have to forgive me, it’s Friday

[@IAmMike2K]

I spent a few weeks in Ghana with a charity helping setup a water system in a village, jollof rice was definitely my favourite food

[@maccy071]

This is absolutely fascinating! Never in my life have I seen a plantain! Every day is a school day on Mr Shrimp's channel! Great stuff, thoroughly enjoyable.

are you 5?

[@maccy071]

54

[@chezmoi42]

Come on now, this is no place for rudeness. Some people live in places where exotic fruits and vegetables are not commonly sold. Existing in a cosmopolitan area does not automatically make anyone a superior being. May you learn to give the gift of kindness this holiday season.🎄

[@ASBO_LUTELY]

To be fair they're just a giant banana with less sweetness. Seen them on TV plenty of times!

[@Pinkbubble702]

😂

[@saraherber1887]

I am enjoying your advent calendar very much. I save your video for the evening when I can enjoy it by the warm woodstove with some tea. Thank you for sharing.

[@Maria_Erias]

That looks amazing! I'm going to have to try that. And the idea of adding fried plantains was a nice touch - I love fried plantains. I usually do the twice-fried method of making them, where I cut them into about 1-inch sections, lightly fry them, take them out of the oil and dust them with salt and garlic powder, then smash them and fry them a second time.

[@PlumCrumble]

I would love to see you go and visit Babatunde for a series of videos! Million subscriber special maybe??

[@AtomicShrimp]

It's a lovely idea in principle, but he's said I would simply not be safe if I went there.

[@thumbsarehandy.]

​@@AtomicShrimpBabatunde visits the UK? 😁

[@AtomicShrimp]

@@thumbsarehandy. Maybe, but it's like £1000 for the flight. It always seems like there are better ways to spend that much money, besides a meetup for a video

[@likethewizzard]

3:40 you murdered the ginger bunny!

[@RaulBarron-k9b]

LOL! I thought it looked like a ginger donkey.

[@fburton8]

@@RaulBarron-k9bOr in my case, a head-butting goat. 😅

[@raraavis7782]

'Off with your head' 😅

[@Sunny.Jay22]

I thought it looked like a goat charging

[@LadySheikah]

I saw a ginger llama! 😂

[@kellehendrosencanton6227]

I think ceramic pan is my new favorite recurring character.

[@captainhornswoggle]

Thank you. This, and my "gemstone" advent calendar makes for a fun daily treat.

[@thedvdpirate94]

Looks absolutely delicious! 10/10

[@SanniSandyBunny2000]

That plantain looks so delicious 😋 yummy yum yum ❤

[@samhenwood5746]

Looks delicious & thanks for sharing Atomic shrimp 🦐 Merry Christmas and Happy New Year to you & your family 🎅🎄😊

[@rompdude]

On the rice subject. There is essentially a temperature zone you want to avoid because there is a bacteria which isn't killed by boiling ( that takes 120deg or something to kill), this bacteria produces a toxin. It's about 15c to 45c, So the longer the rice sits in this zone, the more toxin is produced. Ideally you want to have it either boiling or chilled, cooling down quickly to avoid the danger zone.

[@AtomicShrimp]

Quite right - it's best to try to motor through that zone as swiftly as possible - so on the cooling cycle, dividing it up into smaller/less-deep portions helps it to cool faster, and on the warming up cycle, tossing the cooked rice into a hot wok and making fried rice is better than putting it on a warming tray and waiting for it to heat up.

[@PandemoniumMeltDown]

This meal really looks great, Mike!

[@cphilips502]

A beloved work colleague from Benin brings in Jollof for every occasion, and yours looks like a very good approximation of what we see in the office. However, they bring in 'white person's Jollof' which contains no peppers or real heat at all! 😁

[@magi267]

I love the "ask 2 people get 3 answers". Lol, but here if we ask one question we'll get 5 from Mr Shrimp.

[@carolburns8667]

Thanks so much for this calendar…Merry Christmas 🙏🏻🇨🇦

[@annellora]

Looks absolutely delicious!

[@ohthechitchat]

The meal looked pretty good, my only difference is I prefer ripe plantains for the sweetness. Nice vid.

[@Lepa2793]

I'm so glad you're still in touch with Babatunde! I've been rewatching your budget challenge videos lately to take away from the monotony of work and keep me company while vectoring art on illustrator, and just yesterday rewatched your first collab with him! Also as much as I can't eat bell peppers without dying from a stomach ache, I'd love to try that rice, it looks and sounds so good!

[@Woeschhuesli]

Who else has never seen a glass frying pan?!😮 Looks delicious!

[@ASBO_LUTELY]

He did a whole episode about it when he got it, I'd worry about dropping it and all the pieces it would shatter into.

[@joetrp-3553]

Shrimp, that Looks Fantastic! Yummy!

[@zacharywidener]

This looks delicious!!!

[@patricialavery8270]

If your ginger bits have "eyes" (like potatoes) you could try soaking overnight and plant in pots in your greenhouse when it's warm. Rice OK, tostones ,wrong. Peel and slice the plantains, soak in salty water about ten minutes but less than 30.Drain and shake off excess water.Fry on both sides but do not completely brown. Remove and drain .Smash flat with two plates or other flat objects and non-stick paper or place back in pan and smash with a fork. You want a thinnish patty. Finish cooking on both sides and serve with a spicy ketchup or mayo sauce like you might fries/chips.

[@solistheonegod]

Jollof rice is amazing, so much more than its component parts

[@strandigel]

Always nice to see you try out things, this looks really tasty :) thank you what a great advent calendar :D

[@juanitatabe7472]

Looks yummy. Thank you again

[@zzydny]

Looks tasty! I'm gonna have to try a vegetarian version of this. Thanks for another lovely Advent video. 🎄

[@AbzCat]

One thing my family does in the festive season is make Carrot Halwa. We don't celebrate Christmas but we do celebrate a great deal on 8p veg! We usually buy 10 bags of carrots, peel and grate them up and make it into a delicious Carrot Halwa. I would love if you attempted to make this dish, it's a very simple dish and I would love to see you make it. We recently bought a food processor with a grating blade and it is a lifesaver, we were grating by hand all these years!

[@hildevandingenen-md4jy]

Bon appetit! I think you did a very good interpretation of the dish.

[@charinajohansson3890]

That looked soo tasty.

[@MatsJPB]

I usually just scrape the ginger with the back of the knife rather than a spoon (if I have a knife out anyway), but there's of course a safety concern there.

[@mattelswood9367]

The ginger looks like a goat 🐐 😊

[@Pooky-Cat]

😂

[@jamesdefferson]

If you ever want to see if oil is hot enough, you can always use the other side of a big wooden spoon, put it in and if little bubbles go around it then its hot enough :)

[@alexiakembia]

I love African food! Another banger ❤ Next time you should have a yellow plantain (more ripe), they are sweet and soft!

[@deejayk5939]

Looks yummy 😋

[@jimbutler6925]

Looks good to me!

[@a.b17]

This looks great! If you're interested in trying something completely new, you should have Shrimp Attempt at Mofongo. It's a very unique Caribbean dish that also uses fried plantains, and you might find it good, or at least interesting!

[@Jackalgirl]

I've seen people cut plantains on the bias -- makes for bigger slices and more caramel-y goodness. : )

[@rockingbottombudgets]

Your ginger is a butting goat!

[@EggBastion]

It's not as often as I'd like that I look forward to cooking - but when I do, you are usually involved somehow or other.

[@silva7493]

That really looks great!!

[@mattwuk]

Looks delicious.

[@savannahjackson4929]

I winced when you put in 2 Scotch Bonnets, as I knew what the result would be from previous experience. Generally, plaintains are much softer & sweeter if they're cooked/fried when they are yellow/very ripe - that's the way I like them.

[@katharinasimbeck]

Do you know, that the peel of the Plantain makes a very delicious curry? Just cut it very small or in strips like chicken flesh, cook it in water and curry powder. Then prepare a curry sauce out of onion, chili, ginger and all the Indian spices and add the cooked peel. Very nice over rice!

[@charinajohansson3890]

Good morning Mr Shrimp❤❤❤

[@ghostladydarkling3250]

That looks delicious, but I can't eat spicy food. Plantain is so yummy, really cools spicy food down, I love it with good ground pepper. It is hard to cook rice mixed with other foods, I always cook it first in water until almost ready, then add it to the other foods, sauce. Thank you for another fine video, love it.

[@HoopleBogart]

The little bell pepper that could.

[@RedBeardSte]

The only point I'd make is a riper plantain would be better for frying and getting caramelising. There's other dishes you'd do with less ripe plantain, but riper fried plantain is just so good with Afro/Carribbean food. I'm going to try and do Jollof rice myself also. Looks great and reminds me a bit of Jambalaya without the meat they'd usually have in it.

[@sevenjane1]

💗💗💗

[@zinniagarden]

Looks tasty! It looks a lot like jambalaya.

[@AssumedNuisance]

If you'll ever make a video about testing viewer's recipes, here's mine, it's quite simple, but it's what I eat almost every day: - 200g of white rice (since I eat only one meal a day it's a bit more rice, you can go to as little as 100g, it still works, some days when I decide to eat twice, I make it with 100g for each). - Can of tuna in olive oil (the can is ~125g but the actual meat is ~85g). - Enough soy sauce to colour the rice, though you can put as much as you like, I use it as a replacement for salt and such. And that's it! You just have to mix it all together so that you get a nice (I guess) porridge looking dish (maybe slightly browner, depending on how much soy sauce you use). I find it very delicious, to the point that I would eat it at a restaurant or maybe fast food place, but that could also be, because by the time I finish work, get home and cook the meal, I'm quite hungry and there's no better spice than hunger!

[@Tsnafu]

That looks very nice - I make a "mexican" rice dish that is similar - but there is no way I could eat anything with two scotch bonnet peppers in it, I'm a fresh chilli wimp. Strangely I can eat food that is far more heavily seasoned with chilli powder than my wife, but she can eat far more fresh chilli than me. I'm also in the spooney club when it comes to peeling ginger, but I use a large desert spoon to do the same job

[@ASBO_LUTELY]

Was the spoon sandy when you found it?

[@Tsnafu]

@@ASBO_LUTELY Typo - missed an S

[@elizabethfoster5661]

West African stock cubes have a lot of msg and a very distinct flavor, homemade chicken stock is very different.

[@AtomicShrimp]

Yeah, good point, although this stock does include the deglaze from the roasting pan, which will contain a lot of natural glutamates

[@Moffit366]

Ask two people, get three answers. 😂

[@ArtSMRdianne]

@4:02 🤯🙌🙌

[@jamesrichardson1326]

It looks tasty Mike. I'd give it a whirl.

[@jamesrichardson1326]

A cold beer with it would be just fine.

[@AtomicShrimp]

A cold beer was indeed just the thing (off camera with the rest of the dish)

[@carlrobson5745]

Looks a nice plate of food to me.

[@Rainbowofthefallen]

💙❤️🧡

[@AndrewBeals]

I used to use a paring knife to get the skin off of my ginger until I heard about the teaspoon method. The measurement of ginger or onion or any fruit or veggie ingredient are mostly given in inexact terms so i never worried about it. In California, they have giant mutant versions of everything so I often worried about the balance of recipes or outright halved the amounts of things because of that.

[@SheyD78]

For the scotch bonnets, not sure if it would help but you could try scraping out the ribs and whatever seeds are present, since that's supposed to be the spiciest bit of the pepper. (probably not enough for me to eat it though). Could you taste any of the Christmas spices?

[@AtomicShrimp]

Could do, but the heat is sort of the point

[@personnel5757]

The return of the Visions pan :) nice ! /wave Babatunde /wave Atomic Shrimp

[@stuarthorwood2101]

Thanks Mr Shrimp for bringing the joys of jollof to a wider audience. If i may I'd like to suggest an ingredient. Should you find yourself in the vicinty of an african supermarket, buy a small bottle of red palm oil. Not to be mistaken for ultraprocessed palm oil, it's an essential ingredient of many west african recipes. It's used in Brazil too (moqueca from Bahia is a personal fave)

[@AtomicShrimp]

Thank you! I have used the red palm oil in a few collab recipes previously and I found it slightly unpalatable - I am not sure if this is just because it's a flavour I have not grown up to know, or if there is perhaps something about it that does not take well to international shipping and storage - it tastes sort of stale to me. I might have just been unlucky with it though.

[@stuarthorwood2101]

You might enjoy a trip to Brixton market if you find yourself in London one day with a couple of hours to spare...possibly the best selection of fresh West African produce in the UK. Enjoy!

[@philipmckeon8944]

Babatunde hasn’t seen Mike’s video yet. I just popped over to see it. Looks delicious. Thanks mr. Shrimp 🦐 👍 Philip in Ireland ☘️🇮🇪☘️👍

[@mickeyiael9013]

❣️💌❣️

[@I_pirated_premium]

Today is my 20th birthday!!!! Thank you for all your videos. Im an aspiring aquarist who takes care of many animals, and your videos have pushed me to start wild collecting and to start going out of my way to natural settings. I've started going to my local wetlands once a week. I even made my own tank that is exclusively collected from my state (Florida). I've been paying money for all these plants when a lot are literally native (or introduced) to my area. Your channel is so extremely refreshing, I know I can come here to relax and escape anything bothering me. I struggle with bipolar disorder, and your videos are very helpful when I'm experiencing intense emotions. Wishing everyone happy holidays!

[@wendywarren5756]

Happy birthday!!

[@I_pirated_premium]

@wendywarren5756 thank you!!!

[@CatmanToxo]

Good job

[@majordolbyscat]

As I get older, my aversion to hot food and my need to not perspire like a primary school drinks fountain, while eating spicy food, has become president otherwise looks appetizing. Perhaps I'd replace the two scotch bonnets with several finger chillies or one jalapeño pepper

[@pssurvivor]

oh goody this will be interesting. i have contemplated making jollof rice but cannot find a reliable recipe. btw i am indian and use a fair bit of ginger while cooking indian stuff and i don't even bother with peeling ginger skins

[@LilA-zl6tf]

This made me hungry - and I just ate.... 😄

[@James_Howarth]

Only One Major critique with this one. I'm loving the series, it must be a lot of work to put together, almost as hard as My Mate Vince's similar series. So the one major critique is that you missed that at 3:36 your ginger was donkey shaped 🤣 🫏 hope you Jenny and the rest of your family have a great Christmas 🎄🎁

[@jacquespoulemer]

Happy Xmas Jenny Mike and the bouncy Eva, Like you Mike I really enjoy spicey food but I've discovered over years of cooking that they are very tricksey (as Gollum would say). I always take a taste of the raw chili to see how hot it is. With the hotter ones it's just a touch of the tongue on the cut side of a slice. Hope that helps you gauge how many you want in future. Ho-Ho-Ho-ing Along, Jacques Mexico

[@jacquespoulemer]

Whenever one has an overly spicey dish one can make another batch (gauge how much you want to reduce the heat) with all the ingredients but this time No chilies and then combine the two. (there's an added benefit that Jenny could enjoy a non spicey version of the popular African dish).

[@AtomicShrimp]

That's a good tip - it seems like scotch bonnets can be very variable in their heat - I've cooked dishes with 4 or 5 of them in that did not come out as hot as this one

[@mandym2808]

I can smell the Scotch Bonnets from here😂😂😂

[@gisellem927]

I wonder if yo removed the seeds and membrane from the scotch bonnets if it would cut down on the heat a bit. At least that’s what I’ve been told should help.

[@AtomicShrimp]

I think it would, but the heat is sort of the point - I could have maybe just added one scotch bonnet instead of two

[@pixie706]

Risotto with a twist.

[@sandrosliske]

A oneion! Wait there are two, twonions! But they are separate... twoneions!

[@chasonlapointe]

I've never managed to pull off a good Jollof Rice, I end up with a soggy but tasty rice and spice fireball in my mouth... One of these days I'll get it right.

[@johnnydracaena6052]

Aaaaaa it’s almost Christmas!!

[@donnastevens8832]

What happened with the big piece of pepper Mike. It was never mentioned again.

[@AtomicShrimp]

I think it must have cooked down. I couldn't find it

[@Vladimir-hq1ne]

That "Easy-cook rice" sometimes needs low temperature and MORE time to cook... Definitely tastes better with one boiling bubble in 2-4 seconds. Gas oven, I don't need a slow cooker, it's much more expensive to cook with electricity when you have an almost free gas (/me giggles)

[@ZagnutBar]

Curious if in the UK it is possible to purchase rendered chicken fat at the butchers of supermarket? Here in New Zealand, you can find duck fat, beef suet and lard, but chicken fat is nowhere to be found. I'm from the US originally and you could find it there.

[@AtomicShrimp]

I've seen duck and goose fat, especially in the run up to Christmas, and of course pork fat (lard) and beef fat (dripping) are available year round. Never seen chicken fat for sale though.

[@ZagnutBar]

​​@@AtomicShrimpfunny that. As with so many things NZ follows British traditions. Chicken fat is wonderful stuff. I wonder why it's given short shrift in the Anglosphere? I'm Jewish so chicken fat (schmaltz) is very common in traditional recipes like matzo ball soup. My mother told stories about how as a child she used to spread it on toast instead of butter. Polish people spread pork fat on bread (smalitz) so schmaltz is likely a kosher adaptation of this.

[@suemills5108]

Inter steinst, I am german (living in the uk) and have also never heard of chicken fat, you can get all the other mentioned fats at a butcher but not chicken., neither in uk or Germany. I wonder if this is a US specific?

[@AtomicShrimp]

Given the amount of skinless chicken breast that is on sale, both in retail and fast food, I feel like there must be sufficient chicken fat being processed somewhere in the system. Very unlikely that it would just be going to waste, but where is it?

[@ZagnutBar]

@@AtomicShrimp I can certainly find packets of frozen chicken skin at the butcher, which is very inexpensive, and this allows me to render my own chicken fat easily. (Though it does take about an hour on low heat to get the cracklings right and the fat fully rendered). But you're right, it does seem odd that such a large quantity of the stuff is missing from the ordinary food supply.

[@notthatcreativewithnames]

The words in Thai for bananas (กล้วย, kluai) and plantains (กล้าย, klai) are very close to each other, with the only difference being the vowel.

[@simonhopkins3867]

Is pealing ginger really worth it!

[@chezmoi42]

🎵'Tis the season to eat Jollof! 🎶

[@MyFriendsKitchen]

I don't peel ginger, I was wondering if I should. If you can make ginger tea out of the pealings, you might as well not peel the ginger and have that extra flavour in the dish you're cooking

[@magi267]

Thank you for the video, I'm like Jenny, I will not be joining you in eating this spicy dish. Lol.

[@Briardie]

I would be extremely interested in seeing the process for making chicken stock. Do we have that in the archives?

[@MD-ch3sw]

How did you come to meet/collab with babatunde?

[@AtomicShrimp]

Here's our first video together (which contains the background story too) kzbin.info/www/bejne/Y2TLY52Co62cZ6M

[@MD-ch3sw]

@ many thanks!

[@MrLeekicker]

10/10

[@CushtyCrow]

THE HOUSE OF JALOFF!

[@xxgeorgiarulezx]

I think you misspoke at the start, you actually had a oneion