Spicy tomato rice cooked in one pot with long-grain rice. The great West African argument over who makes the best jollof includes Ghana, Nigeria and Senegal.
History
Jollof likely spread from the Wolof Empire (Senegal) and varies by region. Ghana uses long-grain or basmati and a spicy tomato base.
Ingredients
- Rice
- Tomato
- Onion
- Scotch bonnet
- Ginger
- Garlic
- Bay leaf
- Curry powder
- Vegetable oil
How it's made
- Blend tomato, onion and pepper into a base
- Fry the base in oil until the water cooks off
- Add stock and spices
- Add washed rice and cover
- Steam until the rice is tender, with a slight smoky base
Photos: ingredients, making & serving
Photos come from the Wikipedia article for this item, via Wikimedia Commons. Each is credited to its author and licence.
Famous brands & makers
- Gino (tomato paste)
- Maggi
Ratings & notes
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