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Jollof rice is a popular West African dish made with rice, tomatoes, tomato paste, onions, chili peppers, meat, and vegetables. It originated in Senegal and the Gambia and has spread throughout the region, with variations in different countries. It is commonly served with fried plantains and is a popular family meal for special occasions.
Jollof rice is a West African dish that consists mainly of rice, tomatoes and tomato paste. It is very popular throughout West Africa, particularly in the area extending from Senegal and the Gambia in the westernmost part of the region to Nigeria in the easternmost part. Due to its wide geographic presence, there are several variations of jollof rice.
In addition to the aforementioned items, the basic ingredients have traditionally been onion, chili peppers, salt, and any choice of meat and vegetables. The most popular vegetable combo is carrots, peas, and corn. The meat is typically beef, goat or chicken. Some people use fish, although it tends to fall apart much more easily during cooking, thus limiting its appeal. Sometimes, but rarely, the meat and vegetables are omitted altogether.
The rice used for jollof rice is washed and then cooked in a pot. Meanwhile, the meat is cooked in another pot. When done, the meat and the resulting broth can be poured into a bowl or container and set aside. Vegetables can be boiled in another pot.
The oil is then introduced into the pot that previously held the meat and heated. Onions, tomatoes and red peppers are sautéed in oil and when these items become soft, tomato paste, meat and some of the stock are added. Salt, ground red pepper and seasonings such as Maggi or Knorr cubes are added for taste. The result is a red stew.
The rice and vegetables are then poured into the stew. Some people prefer to pour washed but uncooked rice and vegetables at this stage, waiting until then to cook these items. This method also serves as a measure to prevent rice and vegetables from becoming too soft. The mixture is covered and cooked over medium-low heat until there is no liquid. The resulting red, savory rice is most commonly served with fried plantains, although salad and beans are other popular accompaniments.
Jollof rice originated among the Wolof, an ethnic group based primarily in Senegal, and a country that makes up a thin strip of land nestled within it called the Gambia. The dish is called benachin, which means “a pot” in Wolof. Since its beginnings in the Senegambia area, the dish has spread to other parts of West Africa. Today, it is actually more closely identified with countries such as Nigeria and Ghana than with the region of origin. Jollof rice is especially popular as a family meal after church service on Sundays or on special occasions such as birthdays, weddings and funerals.
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