Celebrity chef Hilda Baci, in partnership with Gino Nigeria, has officially broken a Guinness World Record (GWR) by cooking the largest serving of Nigerian‐style jollof rice. The announcement came through GWR’s official social media, after the feat was confirmed.
What Happened
The event was held at Victoria Island, Lagos, specifically at Eko Hotels and Suites.
Hilda Baci and her team prepared approximately 8,780 kg of jollof rice (19,356 lb 9 oz).
The cooking was in a massive pot (22,619 litres) that measured about six metres wide and six metres tall, using roughly 200 bags of rice (the original plan was 250 bags, but adjustments were made due to weighing and capacity constraints).
The cooking took roughly nine hours, ending late into the night.
Impact
Cultural impact: Jollof rice is one of Nigeria’s most iconic dishes, deeply embedded in cultural identity and part of the friendly rivalry with other jollof‐loving nations. This feat reaffirms Nigeria’s claim to the limelight in the “jollof wars.”
Social utility: After the cook’s completion, the rice was packaged and distributed to thousands of people. Over 30,000 takeaway packs were handed out, with many more encouraged to bring containers for what remained.
Logistics & planning: The project involved months of planning, custom fabrication of the pot, precise weighing, ingredient sourcing, safety checks, and public involvement. The sheer scale reflects not just culinary ambition but also organizational capacity.
Background & Hilda’s Track Record
Hilda Baci first became globally known in May 2023 when she broke the Guinness World Record for the longest cooking marathon by an individual (over 93 hours).
This latest effort builds on that momentum—not just as another record but as a statement of cultural pride, communal generosity, and creative scale.
Official Recognition & Reaction
Guinness World Records officially confirmed the achievement with a post on X, stating: “New record: Largest serving of Nigerian style jollof rice – 8,780 kg (19,356 lb 9 oz) achieved by Hilda Baci and Gino in Victoria Island, Lagos, Nigeria.”
The event enjoyed wide public attention: celebrities, influencers, and ordinary Lagosians turned up; social media was abuzz; and government representatives commended the achievement.
What We Still Need to Know / Questions for Follow-Up
- Were there any challenges around food safety, spoilage, or distribution logistics, especially given the large volume?
- What was the cost breakdown (ingredients, pot fabrication, labour, fuel, etc.) and who bore those costs?
- How sustainable is this kind of event in terms of replicability for other culinary records?
- What are the long‐term benefits—tourism, culinary schools, branding for Lagos/Nigeria?
