Jollof rice

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Jollof rice
Jollof rice.jpg
Jollof rice
Alternative names Benachin
Type Rice dish
Region or state Senegambia (disputed)[1][2]
Main ingredients Rice, tomatoes and tomato paste, onions
Cookbook: Jollof rice  Media: Jollof rice
Fried Rice, Jollof Rice and Salad, served with Grilled Chicken

Jollof rice /ˈɒləf/, also called Benachin (Wolof: "one pot"), is a popular dish in many West African countries.[3] Its name is derived from the name of the Wolof people.[4]

The origin of Jollof rice is a subject of great debate in West Africa, as many countries have their own version, and abhor "inauthentic variations."[4] However, it's origin is traced to the Wolof people of the modern day Senegal and The Gambia.[1][5][6] 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.

Ingredients[edit]

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.[7]

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.[1]

See also[edit]

References[edit]

  1. ^ a b c "THE ORIGIN OF JOLLOF RICE". Vanguard. 10 January 2010. Retrieved 16 June 2015. 
  2. ^ "Jollof rice: the African dish that everyone loves but no one can agree on". The Guardian. 10 August 2011. Retrieved 21 August 2015. 
  3. ^ Wilson, Ellen Gibson (1971). A West African cook book. 
  4. ^ a b Ayto, John (2012). The Diner's Dictionary: Word Origins of Food and Drink (2nd ed.). Oxford University Press. p. 188. ISBN 978-0199640249. Retrieved 14 August 2015. 
  5. ^ "Jollof rice: the African dish that everyone loves but no one can agree on". The Guardian. 10 August 2011. Retrieved 21 August 2015. 
  6. ^ "Busayo Oderinde: The Nigerian Versus Ghanaian Jollof Rice Debate". BellaNaija. 5 July 2015. Retrieved 21 August 2015. 
  7. ^ 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.