Search results
Results From The WOW.Com Content Network
Yields: 8-10 servings. Prep Time: 15 mins. Total Time: 1 hour. Ingredients. Cooking spray. 3. medium tomatoes. 1. Scotch bonnet or habanero pepper (remove seeds for less heat)
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.
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.
The ritual of making jollof rice, from sourcing ingredients at the market to the communal feast that follows, showcases the town’s unique contribution to Ghana’s culinary landscape.
It tracks the cost of ingredients used to prepare Jollof rice, providing insights into food inflation trends in West Africa. [4] The index is compiled using data collected from various markets in Nigeria and Ghana on a monthly basis, and as a result, provides valuable insights into the impact of food price changes on households and the economy.
Concoction rice is a home-made food in Nigeria prepared instead of jollof rice or conventional white rice. The major ingredients used in making the food include rice, vegetable oil and salt. It is referred to as concoction rice since vegetable oil is replaced by palm oil. [1] [2]
Kuyteav – a soup with rice noodles and pork stock with toppings; Kuyteav kha kou – rice noodles in a beef stew or thick broth soup; Lort cha – rice pin noodles stir-fried in fish sauce, soy sauce and palm sugar, with garlic, bean sprouts and scallions or chives [6] Nem – many kinds of salads are made with this type of clear noodle
How Jollof rice became West Africa’s iconic dish and a point of banter between Africans, from Quartz Africa; The most adopted theory for the expansion of the dish explains Jollof Rice as having its origins in the Senegambia region of west Africa, in the ancient Wolof or Jolof Empire, during the 14th-16th century. The former empire is located ...