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.
Jollof rice traditionally consists of
rice, cooking oil, and vegetables such as tomato, onion, red pepper,
garlic, ginger and Scotch bonnet chili 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, prawns or fish are often served with the dish.