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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)
A fried plantain snack, often served with chili pepper and onions (Nigeria and Ghana: eaten as a snack or as side with rice and/or bean) Amala: Nigeria, Benin, Togo A Yoruba Yam flour mold/"Okele", served with a variety of soups: Asida: North Africa: A lump of cooked wheat flour dough, sometimes with butter or honey added [1] Attiéké: Côte d ...
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 dish's origins are traced to Senegal. [3]
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.
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.
Riz gras in Côte d'Ivoire. Riz gras or riz au gras is a rice-based dish in Beninese, Burkinabé, Guinean, Ivorian, and Togolese cuisines, in West Africa. [1] [2] It is also prepared in other African countries, such as Senegal, where it is called tiebou djen and is prepared with significant amounts of fish and meat.
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]
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.