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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.
Jollof rice, which is believed to have originated from the Senegambia during the Wolof Empire (c. 1200 — 1600), is a dish that has become a staple across West Africa.
As a result of these main ingredients, most Ghanaian jollof rice, soups, and stews appear red or orange. Ghanaian foods heavily rely on traditional food crops grown in Ghana , combined with crops introduced through colonial and globalized crops, gardens and cuisine.
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]
A Nepali farmer winnows rice grains to separate them from the husks in a field in Khokana, Lalitpur, Nepal, on Nov. 6, 2024. ... From the jollof rice of West Africa to the sushi of Japan, rice ...
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 ]
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)
Similarly, a West African rice dish is known in English as Jollof rice. [17] History ... The documented history, from 15th-century onwards, is a complex story of the ...