Jollof rice,
is a rice dish from West Africa. The dish is typically made with
long-grain rice, tomatoes, chilies, onions, spices, and sometimes other
vegetables and/or meat in a single pot, although its ingredients and
preparation methods vary across different regions. The dish's origins are
traced to the Senegambian region.
Preparation time
Less than 30 minutes
Cooking time
30 minutes to 1 hour
Ingredients and preparation
Jollof rice traditionally consists of rice, cooking oil, tomatoes, onion,
chilies, and often some combination of other ingredients such as tomato
paste, bell pepper, garlic, ginger, thyme, curry powder, 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
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 tomatoes, paste, onions, and chilis are sauteed in oil and simmered
into a sauce which the rice is then cooked in.
