| Revision as of 15:35, 1 November 2011 edit81.131.209.185 (talk) →See also← Previous edit | Revision as of 14:34, 24 December 2011 edit undo67.166.230.154 (talk) →IngredientsNext edit → | ||
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| The dish consists of easy cook or basmati rice, ]es and ], ], salt, ] (such as ], ], ]{{Disambiguation needed|date=July 2011}} or ]) and ], to which optional ingredients can be added such as vegetables, meats and fish. | The dish consists of easy cook or basmati rice, ]es and ], ], salt, ] (such as ], ], ]{{Disambiguation needed|date=July 2011}} or ]) and ], to which optional ingredients can be added such as vegetables, meats and fish. | ||
| The cooking method for Jollof rice begins with using ] to fry finely-chopped onions, tomatoes and ground pepper (plus any other optional ground or chopped spices); adding ]; and then cooking the rice in this mixture so it takes up all the liquid. The rice takes on a characteristic red colour from the mixture. It can be served with cooked meat, chicken, fish,or vegetables separately on the plate or they can be stirred in at the end. It is often served with fried ] and ]. | The cooking method for Jollof rice begins with using ] to fry finely-chopped onions, tomatoes and ground pepper (plus any other optional ground or chopped spices); adding ]; and then cooking the rice in this mixture so it takes up all the liquid. The rice takes on a characteristic red colour from the mixture. It can be served with cooked meat, chicken, fish,or vegetables separately on the plate or they can be stirred in at the end. It is often served with fried ] and ]... | ||
| Optional ingredients can include ], ]s, ], African ], tea-bush leaves, partminger (an herb of the ] family), and/or ]. | Optional ingredients can include ], ]s, ], African ], tea-bush leaves, partminger (an herb of the ] family), and/or ]. | ||
Revision as of 14:34, 24 December 2011
Jollof rice, also called 'Benachin' meaning one pot in the Wolof language, is a popular dish all over West Africa. It is thought to have originated in The Gambia but has since spread to the whole of West Africa, especially Nigeria and Ghana amongst members of the Wolof ethnic group.
There are many variations of Jollof rice. The most common basic ingredients are rice, tomatoes and tomato paste, onion, salt, and red pepper. Beyond that, nearly any kind of meat, vegetable, or spice can be added.
Ingredients
The dish consists of easy cook or basmati rice, tomatoes and tomato paste, onion, salt, spices (such as nutmeg, ginger, Guinea pepper or cumin) and chili pepper, to which optional ingredients can be added such as vegetables, meats and fish.
The cooking method for Jollof rice begins with using coconut oil to fry finely-chopped onions, tomatoes and ground pepper (plus any other optional ground or chopped spices); adding stock; and then cooking the rice in this mixture so it takes up all the liquid. The rice takes on a characteristic red colour from the mixture. It can be served with cooked meat, chicken, fish,or vegetables separately on the plate or they can be stirred in at the end. It is often served with fried plantain and salad...
Optional ingredients can include garlic, peas, thyme, African nutmeg, tea-bush leaves, partminger (an herb of the basil family), and/or curry powder.
See also
- Arroz con Pollo, Arroz con gandules, Platillo Moros y Cristianos, Gallo Pinto, Pabellón criollo, Rice and beans (Latin America)
- Biriani (South Asia)
- Fried Rice (East Asia)
- Jambalaya (Louisiana)
- Hoppin' John (Southern United States)
- Kabsa (Saudi Arabia)
- Kedgeree (United Kingdom)
- Nasi Goreng (Indonesia)
- Paella (Spain)
- Pilaf/Pulao (Greece, Balkans, Turkey, Iran, Central Asia, South Asia)
- Rice and peas (Caribbean)
- Risotto (Italy)
- Spanish rice (United States of America)
- Takikomi gohan (Japan)
References
- Wilson, Ellen Gibson (1971). A West African cook book.
- "Jollof Rice". Whats4Eats. Retrieved 2009-09-18.