🍛 I Love Jollof Rice

Especially Nigeria Jollof Rice

Ingredents:

Jollof rice traditionally consists of rice, cooking oil, vegetables such as tomato, onion, red pepper, garlic, ginger and Scotch bonnet chilli peppers. To enhance the colour of the dish, tomato paste (purée) is added. As seasoning, spices, salt, stock cubes (a blend of flavour enhancers, salt, nutmeg and herbs), curry powder and dried thyme are used. To complement the dish, chicken, turkey, beef or fish are often served with the dish.
Nigerian jollof strong considerable variation exists, the basic profile for Nigerian jollof rice includes long-grain parboiled rice, tomatoes and tomato paste, pepper, vegetable oil, onions, and stock cubes. Most of the ingredients are cooked in one pot, of which a rich meat stock and a fried tomato and pepper puree characteristically forms the base. Rice is then added and left to cook in the liquid. The dish is then served with the protein of choice and very often with fried plantains, moi moi, steamed vegetables, coleslaw, salad, etc. In the riverine areas of Nigeria where seafood is the main source of protein, seafood often takes the place of chicken or meat as the protein of choice

Each West African country has at least one variant form of the dish, with Ghana, Nigeria, Sierra Leone, Liberia and Cameroon particularly competitive as to which country makes the best jollof. This is especially prominent between Nigeria and Ghana, in a rivalry dubbed the "Jollof Wars".

👉 Read More On Wikipedia 👈