Less than two years after setting the world alight with her 93-hour cook-a-thon, Nigerian chef Hilda Baci has raised the bar again—literally. On September 12, 2025, in partnership with food brand Gino, she unveiled the largest ever serving of Nigerian-style jollof rice: 8,780 kilograms, officially confirmed by Guinness World Records on September 15. The event held at Eko Hotels & Suites in Victoria Island, Lagos, was equal parts culinary marathon, cultural statement, and brand building spectacular.
Setting the Table
This isn’t merely about the sheer volume of rice. For Hilda Baci, it’s about stakes. The pot was one of the largest ever constructed for a cooking record: steel, reinforced, massive capacity. Into the colossal pot went 4,000 kilograms of washed basmati rice, enough to dominate the mix at more than 80% of the total weight. Rich aromas followed as 164 kilograms of fresh goat meat were folded in, joined by 220 kilograms of Gino’s Asun & peppered chicken cubes.
To crown it all, Baci poured in 600 kilograms of her own carefully blended jollof pepper mix, giving the dish its unmistakable heat and colour. Dozens of cooks, helpers, volunteers and fiscal sponsors all playing parts. Meanwhile, spectators gathered in person, cameras rolled, social media caught fire.
“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,” wrote Guinness World Records on their official X account.
From Marathon Chef to Culinary Architect
Hilda’s previous record—93 hours and 11 minutes of continuous cooking in May 2023—put her on the map. She broke the former record held by Indian chef Lata Tondon and drew massive media attention. But it was also more than a feat of endurance—it was a profile builder. Her name became synonymous with culinary ambition in Nigeria.
This new record is complementary rather than repetitive. While the cook‐a‐thon was about endurance, this massive jollof is about scale, spectacle, and bringing people together. It’s her way of engaging with both her home audience and global food lovers: proving that Nigeria’s culinary heritage can be elevated to world-record status and commanding cultural capital in the process.
What It Signals
This record taps into more than national pride. Jollof rice is arguably Nigeria’s most contested cultural export. The “Jollof Wars”—the friendly rivalry between Nigeria, Ghana, Senegal, others over who makes the best jollof—give events like this cultural resonance. By breaking a world record, Hilda is leaning into that narrative.
For brands, too, there are lessons. Sponsor Gino didn’t just pay for visibility—they aligned with cultural narrative. When people talk about this jollof, the brand becomes part of the story. That’s value.
The Business of Spectacle
Behind the cooking pot are deep calculations: ingredient costs, fuel, permits, space, media, labor. There’s risk. Imagine misfiring the scale, or failing to hit the official weight. But succeed, and you get spilled-over benefits: global press, social media virality, boosted follower counts, potential speaking gigs, brand partnerships. It becomes an asset in itself.
What’s Next for Hilda
What comes after cooking nearly nine tons of jollof? For Hilda Baci, the power play has been consistent—she turns records into platforms. Whether she chooses to attempt another cooking record, move into entrepreneurship (cookbooks, restaurants, branded products), or deepen her presence in food tourism, her trajectory now carries weight.
Her earlier cook-a-thon showed stamina. This new one shows scale. And in a world where attention curves are short, Hilda is showing she can sustain both.
