Jollof rice, also called 'Benachin' meaning one pot in the Wolof language, is a popular dish in many parts of West Africa. It is thought to have originated amongst members of the Wolof ethnic group in the Senegambia region; the historic name for the Wolof people and their empire being Jollof, but has since spread to the whole of West Africa, especially Nigeria, Togo, Ghana, Sierra Leone and Liberia. 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.
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The dish consists of easy cook or basmati but most commonly African rice, tomatoes and tomato paste, onion, salt, spices (such as nutmeg, ginger, Scotch bonnet (pepper), cumin) and chili pepper; optional ingredients can be added such as vegetables, meats and fish.
The cooking method for Jollof rice begins with using oil to fry finely-chopped onions, tomatoes and ground pepper (plus any other optional seasoning); adding stock; and then cooking the rice in this mixture so it takes up all the liquid. The rice takes on a characteristic orange 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.
- 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)
- Kushari (Egypt)
- Nasi Goreng (Indonesia)
- Paella (Spain)
- Pilaf/Pulao (Greece, Balkans, Turkey, Iran, Central Asia, South Asia)
- Rice and peas (Caribbean)
- Risotto (Italy)
- Spanish rice (Mexico)
- Takikomi gohan (Japan)
- List of African dishes
- James Rusk; Amy Rusk; Sara Rusk (30 July 2005). Astrological Gastronomy: Temperamental Cooking Explained. iUniverse. p. 116. ISBN 978-0-595-36153-3. Retrieved 5 November 2012.
- Cristine Mackie (21 April 1998). Life and Food in the Caribbean. Rowman & Littlefield. p. 87. ISBN 978-1-56131-064-7. Retrieved 5 November 2012.
- Wilson, Ellen Gibson (1971). A West African cook book.
- "Jollof Rice". Whats4Eats. Retrieved 2009-09-18.
- Ferruzza, Charles (October 1, 2013). "Esther's African Cuisine leaves the light on for you". The Pitch. Retrieved 2013-10-08. "Meals are served with white rice or, for an upcharge, an extraordinary concoction of rice cooked with tomatoes, carrots, onions, peas and shredded chicken called Jealof rice. 'It's the Sunday dish in my country,' [Esther] Mulbah says. It's hearty and comforting, as a side or a full meal."