The origin of Jollof rice is a matter of debate and it is claimed by several countries in West Africa, including Ghana, Nigeria, and Senegal.
UNESCO has officially declared Senegal as the origin of Jollof Rice, a staple dish in West Africa made from rice, tomatoes, onions, spices, and sometimes chicken or vegetables. Variations of this dish can be found throughout West Africa. The dish has been adapted in different countries and variations of it can be found throughout West Africa.
In Senegal, Jollof rice is commonly known as “Thieboudienne” or “Ceebu Jen” and the preparation or the recipes may be different from other countries due individual secret lists of ingredients that go in.
Jollof Rice is usually a main dish for lunch or dinner and is enjoyed by all ages. It is also served at special occasions and celebrations in Senegal and can be found on the menu at West African restaurants and African-inspired restaurants globally.
Jollof Rice Recipe:
Ingredients:
- 2 cups long grain rice
- 1 large onion, chopped
- 3 medium tomatoes, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger paste
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon bouillon powder or broth
- 1/2 teaspoon cayenne pepper (optional)
- salt and black pepper, to taste
- 3 cups water
- Vegetable oil for frying
Instructions:
- In a big pot, heat oil over medium heat.
- Stir in chopped onions, red bell pepper, and garlic. Cook until the onions are soft and translucent.
- Add chopped tomatoes, ginger paste, paprika, dried thyme, bouillon powder, salt and pepper to the pot. Cook for about 5 minutes until the tomatoes have broken down.
- Rinse and drain the rice.
- Add the rice to the pot, stirring to combine with the tomato mixture.
- Add 3 cups of water and bring to a boil. Reduce heat to low, cover the pot, and let it simmer for 18-20 minutes or until the rice is fully cooked.
- Serve hot with grilled chicken (meat), fish, fried plantains or any desired protein.
Enjoy your delicious Jollof Rice!
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