Almost immediately after videos and photos from the event went viral, some voices began questioning whether the jollof rice was properly cooked throughout. One critic, Geh Geh, called it “quantity over quality,” saying that “it seems like they put rice instead of hot water.”
These kinds of comments reflect a tension that often comes with large‑scale feats: the bigger the scale, the harder it is to maintain consistency in cooking, flavour, texture. When you cook for tens of thousands, in enormous pots, over long hours, logistical challenges multiply. It’s easier for portions at the edges or bottom to be undercooked, or for seasonings to be uneven.
Hilda Baci addressed parts of the concern. After the cooking, she urged Lagosians to come get food and noted that packaging and distribution were in progress, stressing that the food is well prepared.
A major thread online: some Ghanaians claim Hilda’s attempt was inspired by earlier cook‑athons or jollof efforts in Ghana. On X (Twitter) and other platforms, people shared what they said were videos from Ghana in 2019 of large‑scale jollof cooking, suggesting that perhaps Hilda saw those and decided to do something similar.
This kind of claim feeds into a broader debate: Who started doing “giant jollof” first? Does inspiration count as imitation? Is there a contest of firsts? Nigerians and Ghanaians have always had a friendly (and sometimes heated) rivalry over jollof: whose version is best, whose flavour more authentic, etc. This latest record attempt has just amplified that rivalry.
Also, There were some mentions, too, about Hilda Baci cooking “alone” or taking on the whole massive feat by herself. In the coverage I found, there is no strong evidence that she cooked every part of the huge pot all by herself; in fact, the project was clearly collaborative. She worked with teams, sponsors, custom‑pot fabricators, event staff, etc.
That said, the idea of “solo” often becomes a kind of shorthand people use to dramatize feats. It’s possible that in some social media posts, someone said “she cooked alone” as a way of elevating the achievement, or in error. But as far as reliable media reports go, the scale of the event required many hands.
Is the Criticism Fair?
The criticism isn’t entirely unfounded. When someone sets out to break a record, people will naturally scrutinize: taste, texture, hygiene, authenticity, etc. With food, especially something as symbolic as jollof rice in West Africa, these are deeply personal stakes. A record has to satisfy not just number‑counters (how many bags of rice, how heavy the pot) but also the palate of people who’ll eat it.
Also, large cooking feats are always subject to challenges: the heat, stirring massive amounts, ensuring even cooking, managing timing. So criticisms about uneven cooking or parts “not done well” are somewhat expected.
Beyond the criticism, this event says a lot about pride, identity, and food culture.
- It shows how deeply jollof rice matters — not just as food but as symbol. A “giant pot” isn’t just for feeding people; it’s a statement of capability: that Nigeria can do something visible, huge, celebratory.
- It also illustrates how the internet amplifies doubts fast: one person saying “it looks undercooked” becomes a narrative a thousand people retweet or repost. In that sense, expectation can be a burden.
- The Ghanaian claims remind us that food culture in West Africa is shared, overlapping, and contentious. Inspiration, influence, and imitation blur. But often, people want recognition for being “first” or original, even when these lines are fuzzy.
Was It Worth It?
Yes, though not perfect. Hilda Baci pulled off something massive: planning for months, fabricating an enormous pot, cooking well over a ton (in scale) of jollof rice, feeding thousands, getting global attention. That is impressive.
The imperfections (if any) are almost baked into the scale. It’s hard to feed thousands well from one giant pot. What matters more, I feel, is intent + outcome: she wanted to unite, feed people, put Nigerian cuisine on the global map. By those metrics, she largely succeeded.
Going forward, for future attempts, she (or anyone else doing similar) might want to focus even more on tasting consistency, clear documentation (for example video proof of every stage), and perhaps ways to manage crowd feedback in real time. That helps silence critics.
