If you ever travel to West Africa you will get the opportunity to taste amazing food! One of them is clearly Jollof Rice. It is all over this part of Africa plus everyone loves it. (Don’t mind the Nigerians and Ghanaians who are constantly fighting over who does it best). As for me I love Jollof whatever the place it is coming from and I don’t think it’s possible not to like this dish. Whether it is served with fish, goat meat or chicken it’s always a win! 😉
What is Jollof rice?
Jollof rice is one of the most common dishes in Western Africa, consumed throughout the regions of Nigeria, Ghana, Senegal, Gambia, Sierra Leone, Liberia, Ivory Coast, Togo, Cameroon and Mali. There are several regional variations in name and ingredients. The name Jollof rice derives from the name of the Wolof people found in Senegal and Gambia. The dish is referred to in Wolof as thiebou dienne or benachin. In French-speaking areas, it is called riz au gras. Despite the variations, the dish almost taste the same across the region, and has spread along with the diaspora to become the best known African dish outside the continent.
The dish consists of rice, tomatoes and tomato paste, onions, spices (such as nutmeg, ginger, Scotch bonnet, and cumin) and chili peppers; optional ingredients can be added such as vegetables, meats, or fish. Due to the tomato paste and palm oil, the dish is usually red in colour.
How to cook jollof rice?
There are tons of recipes on the internet and it was literally a nightmare to choose one or two, so I decided to share my hubby’s favourite recipe ( the Ghanaian version) & the Nigerian one.
The Ghanaian version :
The Nigerian version :
Among the great things about Jollof is that you will always have the right ingredients at home to cook it whenever you feel like it! It’s a simple but packed with flavour dish. If you do not know what to cook this evening, like seriously guys, why not trying Jollof? Let us know…
Article : IwannAfree