Jollof Rice (Nigerian)
Nigeria's party crown: rice cooked in a smoky tomato-pepper base until it drinks the sauce and catches at the bottom — the jollof whose rivalry with Ghana fills a thousand arguments.
What it is
Nigeria's party crown: rice cooked in a smoky tomato-pepper base until it drinks the sauce and catches at the bottom — the jollof whose rivalry with Ghana fills a thousand arguments. Ingredients: long-grain parboiled rice, tomatoes, red peppers, scotch bonnets, onions, tomato paste, curry powder, thyme, bay, stock, oil; chicken or beef to serve. Recipe: 1) Blend tomatoes, peppers and onions; fry with tomato paste until deep red and sweet. 2) Add stock and spices; bring to a boil. 3) Stir in rinsed rice; cover tightly (banana leaves or foil under the lid for steam and smoke). 4) Cook low until tender; stir in the smoky bottom. Serve: with fried chicken, plantain and coleslaw at parties (owambe) everywhere. Flavor: smoky, tomato-deep, peppery fire. History: jollof descends from Senegambian thieboudienne carried across West Africa; Nigeria's party style — with its prized smoky 'party rice' character — became a continental icon. See also: Egusi Soup, Suya.
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World Cuisines
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