Jollof rice: Difference between revisions
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Doug Weller (talk | contribs) sourcing origin region |
Jamie Tubers (talk | contribs) Reverted to revision 674718297 by 108.45.44.78 (talk): The previous source is more reliable. "West Africa" is too ambiguous. |
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| ethnic group = [[Wolof people]] |
| ethnic group = [[Wolof people]] |
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| country = <!-- Please cite a reliable source for country of origin --> |
| country = <!-- Please cite a reliable source for country of origin --> |
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| region = [[Senegambia Confederation]]<ref name="Vanguard">{{cite web | url=http://www.vanguardngr.com/2010/01/the-origin-of-jollof-rice/ | title=THE ORIGIN OF JOLLOF RICE | publisher=[[Vanguard (Nigeria)|Vanguard]] | date=10 January 2010 | accessdate=16 June 2015}}</ref> [[Jolof Empire]] [[Jolof Kingdom]] |
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| region = West Africa<ref name="Diner's Dictionary"/> |
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| course = |
| course = |
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| type = [[Rice]] dish |
| type = [[Rice]] dish |
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[[File:Fried Rice, Jollof rice and salad, served with Grilled Chicken.jpg|thumb|Fried Rice, Jollof Rice and Salad, served with Grilled Chicken]] |
[[File:Fried Rice, Jollof rice and salad, served with Grilled Chicken.jpg|thumb|Fried Rice, Jollof Rice and Salad, served with Grilled Chicken]] |
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'''Jollof rice''' {{IPAc-en|ˈ|dʒ|ɒ|l|ə|f}}, also called '''Benachin''' ([[Wolof language|Wolof]]: "one pot"), is a popular dish in many [[West Africa]]n countries, especially [[Nigeria]] and [[Ghana]].<ref>{{cite book|last=Wilson|first=Ellen Gibson |title=A West African cook book|year=1971|url=http://books.google.co.uk/books?id=bZ0sAAAAYAAJ&q=jollof+rice&dq=jollof+rice&client=firefox-a}}</ref> |
'''Jollof rice''' {{IPAc-en|ˈ|dʒ|ɒ|l|ə|f}}, also called '''Benachin''' ([[Wolof language|Wolof]]: "one pot"), is a popular dish in many [[West Africa]]n countries, especially [[Nigeria]] and [[Ghana]].<ref>{{cite book|last=Wilson|first=Ellen Gibson |title=A West African cook book|year=1971|url=http://books.google.co.uk/books?id=bZ0sAAAAYAAJ&q=jollof+rice&dq=jollof+rice&client=firefox-a}}</ref><ref>{{cite web|url=http://www.whats4eats.com/poultry/jollof-rice-recipe|title=Jollof Rice|publisher=Whats4Eats|accessdate=2009-09-18}}</ref><ref name="Vanguard" /> |
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There are many variations of Jollof rice, but the most common basic ingredients include rice, tomatoes and tomato paste, onions, salt, and hot red pepper. Beyond that, nearly any kind of [[meat]], [[vegetable]], or [[spice]] can be added. The origin of Jollof rice is traced to the [[Wolof people]] in the [[Senegambia Confederation]].<ref name="Vanguard" /> |
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==Ingredients== |
==Ingredients== |
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The dish consists of rice, [[tomato]]es and [[tomato paste]], [[onion]]s, [[salt]], [[spice]]s (such as [[nutmeg]], [[ginger]], [[Scotch bonnet (pepper)]], and [[cumin]]) and [[chili pepper]]s; optional ingredients can be added such as vegetables, meats, or fish.<ref>{{cite web|title= Esther's African Cuisine leaves the light on for you |first= Charles |last= Ferruzza | url= http://www.pitch.com/kansascity/esthers-african-cuisine-lenexa/Content?oid=3974256 |date= October 1, 2013| quote=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.| publisher= [[The Pitch (newspaper)|The Pitch]] |accessdate= 2013-10-08}}</ref> |
The dish consists of rice, [[tomato]]es and [[tomato paste]], [[onion]]s, [[salt]], [[spice]]s (such as [[nutmeg]], [[ginger]], [[Scotch bonnet (pepper)]], and [[cumin]]) and [[chili pepper]]s; optional ingredients can be added such as vegetables, meats, or fish.<ref>{{cite web|title= Esther's African Cuisine leaves the light on for you |first= Charles |last= Ferruzza | url= http://www.pitch.com/kansascity/esthers-african-cuisine-lenexa/Content?oid=3974256 |date= October 1, 2013| quote=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.| publisher= [[The Pitch (newspaper)|The Pitch]] |accessdate= 2013-10-08}}</ref> |
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The cooking method for Jollof rice begins with using [[Cooking oil|oil]] ([[Palm oil|palm]] or [[peanut oil]]) to fry finely-chopped onions, tomatoes and ground pepper (plus any other optional seasoning); adding [[Stock (food)|stock]]; and then cooking the rice in this mixture so it takes up all the liquid. The rice takes on a characteristic orange color from the mixture. It can be served with cooked meat, such as [[Chicken (food)|chicken]] or [[Fish as food|fish]], and vegetables separately on the plate or they can be stirred in at the end. Optional ingredients can include [[garlic]], [[pea]]s, [[thyme]], tea-bush leaves, partminger (a herb from the [[basil]] family), and [[curry powder]]. It is also often served with fried [[Plantain (cooking)|plantain]] and [[salad]].<ref |
The cooking method for Jollof rice begins with using [[Cooking oil|oil]] ([[Palm oil|palm]] or [[peanut oil]]) to fry finely-chopped onions, tomatoes and ground pepper (plus any other optional seasoning); adding [[Stock (food)|stock]]; and then cooking the rice in this mixture so it takes up all the liquid. The rice takes on a characteristic orange color from the mixture. It can be served with cooked meat, such as [[Chicken (food)|chicken]] or [[Fish as food|fish]], and vegetables separately on the plate or they can be stirred in at the end. Optional ingredients can include [[garlic]], [[pea]]s, [[thyme]], tea-bush leaves, partminger (a herb from the [[basil]] family), and [[curry powder]]. It is also often served with fried [[Plantain (cooking)|plantain]] and [[salad]].<ref>{{cite web|url=http://www.whats4eats.com/poultry/jollof-rice-recipe|title=Jollof Rice|publisher=Whats4Eats|accessdate=2009-09-18}}</ref><ref name="Vanguard" /> |
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==See also== |
==See also== |
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Revision as of 03:23, 15 August 2015
 Jollof rice | |
| Alternative names | Benachin |
|---|---|
| Type | Rice dish |
| Region or state | Senegambia Confederation[1] Jolof Empire Jolof Kingdom |
| Main ingredients | Rice, tomatoes and tomato paste, onions |
Jollof rice /ˈdʒɒləf/, also called Benachin (Wolof: "one pot"), is a popular dish in many West African countries, especially Nigeria and Ghana.[2][3][1]
There are many variations of Jollof rice, but the most common basic ingredients include rice, tomatoes and tomato paste, onions, salt, and hot red pepper. Beyond that, nearly any kind of meat, vegetable, or spice can be added. The origin of Jollof rice is traced to the Wolof people in the Senegambia Confederation.[1]
Ingredients
The dish consists of rice, tomatoes and tomato paste, onions, salt, spices (such as nutmeg, ginger, Scotch bonnet (pepper), and cumin) and chili peppers; optional ingredients can be added such as vegetables, meats, or fish.[4]
The cooking method for Jollof rice begins with using oil (palm or peanut 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 color from the mixture. It can be served with cooked meat, such as chicken or fish, and vegetables separately on the plate or they can be stirred in at the end. Optional ingredients can include garlic, peas, thyme, tea-bush leaves, partminger (a herb from the basil family), and curry powder. It is also often served with fried plantain and salad.[5][1]
See also
References
- ^ a b c d "THE ORIGIN OF JOLLOF RICE". Vanguard. 10 January 2010. Retrieved 16 June 2015.
- ^ 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.
- ^ "Jollof Rice". Whats4Eats. Retrieved 2009-09-18.
