Nigerian Jollof Rice: King of West African Cuisine
Jollof rice is a source of pride and perpetual dispute between Nigeria and Ghana: each country has its own 'correct' recipe. The Nigerian version is rich, red and smoky rice cooked in tomato sauce.
History of the dish
Jollof rice originates from the 'thiéboudienne' of the Wolof people in Senegal. It spread across West Africa and evolved into regional versions. The 'Jollof Wars' on social media is one of the internet's most entertaining food battles.
Key ingredients
Long-grain rice, tomato paste and fresh tomatoes and red pepper (blended), onion, chicken stock, Maggi stock cube, bay leaf, thyme, salt, oil.
How to cook at home
The key to Nigerian jollof is the 'party rice' bottom layer: let the rice slightly char at the bottom of the pot at the end of cooking, lid on. That smoky scorched layer is the best part of the dish.
