There are certain things to avoid when preparing Jallof. Some people take the cook it all idea and run with it. While each bite should have meat vegetables or whatever other item you want to throw in the pot, it is important to not overdue it. The best Jallof is heavier on the rice more so than the added items. The items added to the pot should be thought of as compliments to the rice.
Another mistake that can leave eater's with a bad taste in their mouth is using too much tomato paste or onion. Oh tomato paste. This food item makes for an easy shortcut in West African cooking and a quick and easy substitute for tomatoes when they are not available, too expensive, or not ripe enough. It is quite easy to go overboard. My husband had first hand experience of this when he tried cooking a stew for the first time with a whole can of it and just had to throw it out. Tomato paste should be used to accentuate the flavor rather than the basis of the flavor. Just a dollop will do ya.
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Onion has a strong flavor and can overpower the flavor of the Jallof. Using any more than one onion for a medium sized pot is to much. Nuff said.
The ultimate spoiler is neglecting to store Jallof properly. In my home Jallof is consumed at least once a week if not more. Leaving Jallof out overnight can leade to a mushy mess in the morning. This is more likely to occur in warmer climates and weather. A way to avoid this is to cook only what you plan to consume or make sure you store any leftovers. Otherwise you can end up with a fermented, stinky, mess.