“4,000kg of Basmati Rice, 164kg of Goat Meat, 1,200kg of Gas” – Hilda Baci Reveals What It Took to Make Her World Record Jollof

When Nigerian culinary sensation Hilda Baci etched her name into the Guinness World Records with her record-breaking cook-a-thon, the world marveled at her endurance, skill, and cultural pride. But now, months later, the chef has peeled back the curtain, revealing just how much it took to prepare her world record Jollof rice — and the numbers are nothing short of staggering.

According to Baci, the feat required:

4,000kg of Basmati rice

164kg of fresh goat meat

1,200kg of cooking gas

And an array of spices, oil, and accompaniments that pushed logistics to the brink.

The figures sparked shockwaves across social media, with fans struggling to wrap their heads around the sheer volume of ingredients. “That’s not Jollof, that’s an army ration,” one X user quipped, while another praised the achievement as “a celebration of African culinary greatness.”

But beyond the awe, the numbers tell a deeper story of ambition, planning, and cultural symbolism. Baci’s cook-a-thon was never just about food; it was about Nigeria staking its claim on the global culinary stage, using Jollof rice — the most hotly debated dish in West Africa — as a cultural banner.

Logistically, the challenge bordered on the impossible. Coordinating supply chains for thousands of kilograms of rice and meat, securing industrial-scale gas, and ensuring food safety under the intense glare of global cameras required a military-level operation. Food experts note that 1,200kg of gas alone would power a small restaurant for months. For Baci, it was gone in days.

Her use of Basmati rice also stirred conversations. Traditionally, Nigerian Jollof leans on long-grain parboiled rice, but Baci opted for the aromatic alternative to enhance flavor and texture under marathon cooking conditions. The choice has since reignited the “which rice is best for Jollof” debate, a culinary rivalry that stretches across Nigeria, Ghana, Senegal, and beyond.

For many Nigerians, however, the headline is the 164kg of goat meat. Goat is often considered the crown jewel of Jollof garnishes, prized for its richness and festive feel. Baci’s choice reflected not just scale, but tradition — ensuring her world record meal carried the unmistakable taste of home.

Yet, critics have emerged, questioning whether the extravagance was necessary in a country grappling with food inflation and economic hardship. “We love Hilda, but imagine what 4,000kg of rice could do for hungry families,” one commentator wrote. Supporters, however, counter that the event created global visibility, jobs, and tourism buzz, outweighing the costs.

Hilda Baci herself has framed the cook-a-thon as more than a personal milestone. In interviews, she described it as a national project — one that required not only stamina but the unity of sponsors, suppliers, and volunteers who rallied behind her. “It wasn’t just my win,” she once said. “It was Nigeria’s win.”

Now, with her revelation of the exact resources it took, the magnitude of that win feels even clearer. The Guinness World Record wasn’t built on passion alone — it was built on 4,000kg of rice, 164kg of goat meat, and 1,200kg of gas.

A feat as heavy as the ingredients that made it possible.