The air of doubt was thick. Social media buzzed with critics saying, ‘She just wants to waste food and money,’ as Hilda Baci pursued a colossal goal: preparing the largest-ever serving of Nigerian-style jollof rice, which later paid off. For Baci, it was never simply about chasing a new Guinness World Record; it was a vision to create an experience, bring people together, and celebrate Nigerian flavours and innovation. The celebrated chef, who as a child aspired to be a lawyer, opens up to Omolabake Fasogbon, about the doubts, her advice to the next generation of chefs, and the spiritual mindset that fuels her mission to put Nigerian food on the global map. Excerpts:
You aspired to be a lawyer, now, a celebrated chef. What went wrong in between?
Becoming a lawyer sounded like the perfect dream for a Nigerian child back then. But as I grew, my true inspiration came from watching my mum run a buka. I often helped out and secretly wished to cook in a more glamorous way. What I never imagined was that this passion would one day become a full-time career and the very path that would lead me to fulfilling my dreams.
The cookathon experience launched you into the spotlight, and now the jollof rice history in quick succession. What defined each experience for you?
Both experiences were very different in what they demanded of me. The Cookathon was all about personal endurance — testing how much I could push myself and keep going. But the jollof rice record was a collective effort. It wasn’t something I could do alone; it needed teamwork, coordination, even engineering and precise calculations. While one tested my individual strength, the other showed the power of collaboration.
The jollof rice exploit earned you another Guinness World Record for preparing the largest serving of Nigerian-style jollof rice. Quite historic. Did you set out intentionally to achieve this or it happened along the way?
A lot of people assume I set out deliberately to break another record, but honestly, it didn’t start that way. It wasn’t like I sat down thinking, ‘Oh, it’s been two years, I need to do this again.’ Although, I had been toying with the idea of cooking the biggest pot of jollof rice for a while, an idea which came partly from watching those massive cooking projects in India. That was sometimes in 2023, not in a profound moment I can clearly recall, but it stuck and kept marinating. So during a conversation with the Marketing Director of Gino Foods, Oreoluwa Atinmo, about how to mark World Jollof Day 2025, I casually shared the idea, which she immediately embraced, and that’s really how it all started. For me, it was never just about chasing another Guinness World Record. It was about creating an experience, bringing people together, celebrating our flavours, and showcasing innovation in Nigerian cuisine. The record just happened to be the outcome of that vision.
Cooking a jollof rice weighing 8,780 kilograms was quite massive. Were there any doubts from any corner that made you think twice about continuing?
When I first announced it, of course, there were doubts. Social media was buzzing with comments like: ‘‘She just wants to waste food and money,’’ ‘‘How will 250 bags of rice even come out right?’’ But honestly, those comments never got to me. I would just share them with Oriola in Gino, and we both laughed, them saying, ‘God is going to surprise them.’ And that became our mindset. But what really kept me grounded was the people around me. My family, friends, and management team are incredibly supportive.
Even when I come up with the wildest ideas, they don’t discourage me; instead, they say, ‘Okay, how can we make it happen?’ That same spirit was what made the partnership with Gino so special. They’re passionate about innovation and showcasing our local flavours, so when I shared the idea, it wasn’t about whether it was possible — it was immediately about how to make it work. So while the outside noise was full of doubt, within my circle, it was nothing but encouragement and solutions.
So how did you handle the logistics from sourcing the ingredients to cooking at that scale?
Honestly, it all came down to teamwork. I was surrounded by an incredible group of people who made the impossible feel achievable. Partnering with Gino was a huge advantage because they provided most of the key ingredients, which took a big load off the sourcing process. On the ground, I had my head of procurement, Lola, ensuring that everything we needed was in place, and my culinary director, Chef Gibbs, also known as Captain Gibbs, who coordinated the entire kitchen team flawlessly. My management team was very hands-on, and even my PA went above and beyond. Behind the scenes, our PR partner- Blanche Aigle, and Production partners G.O.D Studios, Tosin Obembe, and Chase Media, amongst others, ensured everything ran smoothly. At its peak, we had nearly 200 people working together, each playing a vital role. So, beyond setting the record, it was really about collective effort. Every single hand contributed to making it a success.
You seem so obsessed with the Gino brand. Are you saying that this project would not have been a success without them?
(Smiles softly) Well, we have had it done with their partnership
So why did you go for Jollof Rice of all meals?
I see jollof rice as more than just food but as a cultural element. Just like our music is proudly exported around the world, jollof rice carries that same power. It’s part of our identity as Nigerians. You could meet someone abroad who knows nothing about Nigeria, but the moment you mention jollof rice, especially Nigerian jollof, there’s this instant recognition. That’s why it felt like the perfect dish to showcase.
I followed the exercise closely, and at one point, the largest pot gave way. What went through your mind during that period?
Honestly, for a few seconds, I was scared. My first thought was, ‘Oh God, after all this?’ It even felt like the devil was trying to creep into my mind with doubt. But almost immediately, I felt the Holy Spirit reminding me to stay focused on the solution. So instead of panicking, I shifted my energy to, ‘Okay, what’s next? Let’s keep moving.’ That mindset carried us through.
What moment during the cooking stood out as your greatest challenge?
This was definitely when the rice was going into the pot. Up until then, it was easy to say, ‘I’m cooking 200 bags of rice,’ but the reality didn’t hit me until I actually saw it being poured into the pot. That was the make-or-break point; this was truly the biggest pot of jollof rice ever cooked.
It took enormous human strength, and I’m grateful to all the chefs and my culinary director who stood by me. Everyone was already exhausted from hours of stirring, but I encouraged them: ‘Let’s give it one last push so the rice comes out perfect.’ Without their collective effort and energy, it wouldn’t have been possible. That moment really tested us, but we kept going, and we pulled through together.
Who and what kept you going during the Jollof Cookout’s challenging moments?
What really kept me going was the massive support I felt around me. I honestly thought people would leave once it got tough or dragged late into the night, but they stayed till the very last minute. Even when I passed out briefly and woke up, they were still there, cheering me on. That kind of love and commitment was overwhelming; I never expected it, and I’m still in awe of it till today.
Beyond that, my brother’s words kept ringing in my head. At one point, when I was exhausted, he told me, “Just keep going until it becomes physically impossible to keep going.” That gave me the perspective that as long as I can still move, think, and try, it means God isn’t done with me yet. And that mindset, combined with the people who stood by me, carried me on.
Many doubted the process and feared disqualification, but you got the record after all. How did you feel when it was officially confirmed?
It felt like answered prayers, so gratifying and exciting. Honestly, I still haven’t fully settled into the reality that what was once just a dream has actually happened. The moment I heard the official confirmation, it was like finally exhaling after holding my breath for so long.
So what becomes of the historic jollof pot?
Oh! That pot! It’s now more than just a pot. It’s a symbol of history, faith, and innovation. Some are suggesting we sell or auction it but we’re definitely not doing that. The plan is to preserve it in its original form so that years from now, people can still see it and remember the record-breaking jollof rice moment. We may have it in a museum, on display somewhere public, or even as a landmark you might pass on your way to work.
Nigerians really salivated for the jollof rice; unfortunately, it couldn’t reach everyone. So who got served and how was it shared?
We prepared over 10,000 packs at the Eko Hotels venue itself. Beyond that, about 3,600 packs were distributed to the Makoko community, and another batch went to Gbagada, where the pot was first fabricated and where we had our dry run. We also put out a call for people to come and get food, and that served another 4,000 people or so. Altogether, it was our way of making sure the experience went beyond just the event and reached different communities.
What was the first meal you had after cooking, and how do you usually unwind outside the kitchen?
Right after I turned off the stove, the very first thing I did was pray and celebrate with my mum. Then my sister made me Cow tail and plantain. Outside the kitchen, I unwind in different ways. I’ve recently taken up skating, which I really enjoy. I also read- mostly African authors because their stories feel relatable, though I read on and off. And of course, I love spending time with friends, my partner, and family.
What genre of novels do you enjoy reading?
I’m not really into romance, but I enjoy a touch of tragedy and occasionally, thriller.
What are your pet peeves?
I really can’t stand dishonesty, arrogance, or pride. I also dislike chaos; it makes me very uncomfortable.
Can you walk us through your usual day of eating— what’s your favourite meal, do you also eat out, and how do you manage food fatigue from constant tasting?
This varies. Some days I eat like a lion and other days I barely eat at all. As someone who cooks often, you can easily lose excitement for food because you’ve already inhaled the aroma and done plenty of tasting while cooking. That’s what creates the feeling of food fatigue. To balance it out, I mix things up. Sometimes I cook at home, other times I eat out or get a chef to prepare meals. As for the favourite, I’d say rice tops the list, but I also love Fufu with Afang soup.
What values have the cookathon and Jollof rice cooking record brought to your brand and person?
Both records have really elevated my profile. More people now recognize my name, and I’m taken more seriously when I talk about putting Nigerian food on the global map. It’s also been a huge boost for my business and personal brand, making it easier for people to see the value I bring and why I’m someone they’d want to collaborate with. Overall, it’s been a win-win on both personal and professional levels.
What is your advice to Nigerians striving to break barriers in their own path?
For me, it doesn’t have to be a Guinness World Record—whatever area of your life you want to break through in, just keep pushing. Don’t get stuck on the discomfort or limitations of the moment. If you heard my full story, you’d probably say, ‘You went through all that?’ I always say your life can change in 24 hours, even in minutes. So keep going, because that breakthrough often comes when you least expect it.
What is your admonition to someone aspiring to break a record like you did?
First, think deeply about it and pray about it. Ask yourself: what value will breaking this record bring to you and to society? For me, it was always about creating an experience that brought people together through food. Beyond the excitement, there were moments when it wasn’t fun anymore, but the shared goal kept us going. So, don’t just do it because it’s trending—ask yourself if this is something you’ll still be proud of five or ten years from now. That clarity will shape how you prepare, who you share your idea with, and the determination you’ll need to see it through.
What do you consider the biggest hurdles for young chef trying to build their careers in Nigeria today and the path forward?
Alot! But one that stands out is the lack of opportunities for young chefs. For a long time, the industry didn’t take chefs or food vendors seriously; the craft wasn’t valued. People often dismissed it as just putting a pot on fire, so they couldn’t understand why we should charge what our work is truly worth. Beyond the financial side, it’s also about respect and recognition for the profession. After all, we’re literally giving life by providing food. The good news however, is that things are beginning to change. With collective efforts and initiative like this, we’re rewriting the narrative and gradually earning the regard deserved.
After this record, what’s next for Hilda?
Let’s leave that to God. But basically, my focus is on strengthening what I’ve already built—my restaurant, culinary classes, my family, and adding value to the brands I represent.
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