Jolof Rice....

jollof rice, is a rice dish from Senegal, West Africa. It is typically made with long-grain rice, tomatoes, chilis, onions, spices, and sometimes other vegetables and/or meat in a single pot, although its ingredients and preparation methods vary across different regions.

Main ingredients Rice, tomatoes and tomato paste, onions, chili peppers, cooking oil Ingredients generally used Herbs, spices, aromatics Variations Various meat and seafood versions vegetables and chicken

Jollof rice Regional variations are a source of competition among the countries of West Africa, and in particular between Nigeria and Ghana. In the 2010s this developed into a friendly rivalry known as the "Jollof wars".

In French-speaking West Africa, a variation of the dish is known as riz au gras. The Senegalese version, thieboudienne, has been recognized by UNESCO as an intangible cultural heritage dish.

History and origin

Geographical range and variants

Ingredients and preparation

Typical ingredients for a jollof with fish, clockwise from top left: chili peppers, tomatoes, tomato paste, ground nut oil, rice, salt, bouillon cube, fish, onion Jollof rice traditionally consists of rice, cooking oil, tomato puree, onion, salt, chilies, and often some combination of other ingredients such as tomato paste, bell pepper, garlic, ginger, thyme, curry powder, bay leaves, grains of selim, and bouillon cubes or stock; recipes vary from country to country and cook to cook.

Chicken, turkey, beef, lamb or fish are often cooked with or served with the dish.In some countries, other vegetables such as cabbage, green peas, or carrots are included

Some recipes call for long grain rice, some for short grain, some for broken rice, others for parboiled rice.Typically the tomato puree, tomato paste, onions, salt and chillies are sauteed in oil and simmered into a sauce in which the rice is then cooked.

1 / 4