“If there's no bottom pot, it's not party jollof.”
Meet the chef
Chef Adaeze “Ada” Okonkwo
I grew up between Enugu and Lagos, and I learned to cook party jollof standing next to my grandmother at family weddings. My official job? Guarding the bottom pot. Nobody touched that crust without going through me first.
In 2015 I moved to Surrey. By day I worked in healthcare. On weekends I cooked for church events and friends' weddings, carrying giant pots in the back of my car. Then word spread. One wedding became two, two became three a month, all from my home kitchen. The kitchen smelled like a party every Saturday.
So in 2024, I made it official. BottomPot Jollof Kitchen exists to give the Lower Mainland real Nigerian party food, the kind you only used to get if someone was getting married.
Here's what I believe: jollof is not a side dish. It is the main event. Come and taste the difference. And yes, I'll save you some bottom pot.
- Real IngredientsFresh tomatoes, scotch bonnet and proper stock. No shortcuts.
- Halal MeatsEvery piece of chicken, beef and goat is halal certified.
- Made Fresh DailyNew pots every morning. Yesterday’s jollof stays at home.
- Community FirstChurch halls, school fundraisers, festivals. We show up.
The good part. Fight us.
What is bottom pot?
The bit every Nigerian fights over
At every Nigerian party, there's one pot of jollof cooked over serious heat. When it's done, the top gets served. But the bottom? The bottom is where the magic lives.
That smoky, slightly crispy, caramelised layer stuck to the pot is called bottom pot. Aunties hide it. Uncles negotiate for it. Cousins have fallen out over it. We grew up guarding it.
So we built a whole kitchen around it. Every pot we cook is pushed hard at the end, on purpose, so there's always crust to go round.
Add Bottom Pot Crust to any plate for $3.Trust us. Once you try it, there's no going back.
Gallery
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Reviews
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4.9 on Google from 320+ reviews