I love Jollof Rice

Especially Nigerian Jollof Rice

Although considerable variation exists among jollof rice from different African countries, 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.

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.

Learn more on Wikipedia

Page built by Yetty