Cuisine : Jollof Rice : Popular West African dish - how to prepare

 

Jollof rice is a popular West African dish, known for its vibrant color, rich flavors, and cultural significance. It is a one-pot meal made with rice, tomatoes, onions, and various seasonings, and it has different variations depending on the country. The dish is especially popular in Nigeria, Ghana, Senegal, and Sierra Leone, with each nation adding its unique touch to the recipe.

Ingredients:

Rice (typically long-grain parboiled)

Tomatoes (fresh or canned)

Tomato paste

Onions

Bell peppers

Garlic and ginger (optional)

Meat (chicken, beef, or fish) or vegetables for vegetarian versions

Seasonings (thyme, bay leaves, curry powder, pepper, and salt)

Stock (chicken or vegetable broth)

Oil (usually vegetable oil)

Preparation:

1. Blend the Tomatoes and Peppers: Fresh tomatoes, onions, and bell peppers are blended together until smooth. This mixture forms the base of the sauce.

2. Cook the Tomato Sauce: Heat some oil in a pot, add chopped onions, and fry until soft. Add the blended tomato mixture and tomato paste. Fry until the sauce reduces and thickens, with the oil separating from the sauce. This helps to remove the raw taste of the tomatoes.

3. Add Seasonings and Stock: Once the tomato sauce is well-cooked, add your seasonings (like thyme, curry powder, bay leaves, and pepper). Pour in chicken or vegetable stock, depending on your preference.

4. Add Rice: Wash the rice to remove excess starch and add it to the pot. Stir it into the sauce and make sure the rice is evenly coated. Add water or more stock to cook the rice properly.

5. Simmer: Cover the pot and let the rice simmer on low heat, allowing it to cook in the tomato mixture. Stir occasionally to prevent burning. You may add vegetables or cooked meat at this point if desired.

6. Finish and Serve: Once the rice is fully cooked and has absorbed all the flavors, turn off the heat. Fluff the rice with a fork and serve with fried plantains, salad, or grilled meat.

Jollof rice is enjoyed across West Africa, often as a party dish, and is the centerpiece of many debates on which country has the best version!