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Get the recipe: Party-Style Nigerian Basmati Jollof Rice Good Food Baddie Crispy Air Fryer Okra is a healthier way to make crunchy southern fried okra without the excessive amount of oil.
Jollof (/ dʒ ə ˈ l ɒ f /), or jollof rice, is a rice dish from West Africa. The dish is typically made with long-grain rice , tomatoes, chilis , onions, spices, and sometimes other vegetables and/or meat in a single pot, although its ingredients and preparation methods vary across different regions.
A traditional serving of jollof rice, ready to be enjoyed, with a side of refreshing mixed fruit salad, exemplifying the balance of spice and sweetness in West African meals. (Courtesy Nana Araba ...
Jollof rice—rice cooked in a stew consisting of stock, tomatoes, spices, and meat boiled together. This dish originated from the Djolof traders from Senegal who settled in the Zongos before the colonial period. Adapted for local Ghanaian tastes, it is typically eaten with goat, lamb, chicken, or beef that has been stewed, roasted or grilled.
A South African syrup-coated doughnut in a twisted or braided shape (like a plait). Koki: Cameroon: A dish of steamed black eyed peas with red palm oil and hot peppers. Konkonte: Ghana: A famine food of Ghana made from dried and pounded manioc root. Kuli-kuli: Nigeria, Cameroon: A Hausa food that is primarily made from peanuts. It is a popular ...
Jollof rice which derived from tiep is a popular dish especially in Nigeria and Ghana. In Cameroon, Guinea and Ivory Coast the dish is called riz gras. The components are similar to the original recipe's ingredients with the inclusion of tomatoes, rice and onions.
Rice was and is a traditional staple in West Africa, where one-pot mixed rice dishes such as thiéboudienne, benachin or Jollof rice were common. [20] In the records of slave narratives, formerly enslaved African Americans from Louisiana made jambalaya as a meal with rice, pork or chicken, red pepper, onion, lard, salt and pepper. [21]
The Senegalese version of jollof rice is a bit different and is called ceebu jen, the national dish of Senegal. A variation, thiebou yapp, or "rice meat" is made with beef, mutton or other red meat. Riz gras is a similar dish found in French-speaking West Africa. [2]