SeanT21:

Hmm,DELICIOUS!!


Jollof rice probably originated from rice dishes eaten by the Wolof people of Senegal and Gambia, but its popularity has spread to most of West Africa, especially Nigeria and Ghana. Based on rice, tomatoes and usually meat or fish, it is believed by some to be the origin of Cajun jambalaya. The Gambian version is called benachin. Also spelled jolof or djolof rice.

4-6 servings
Oil -- 1/4 cup
Chicken, cut into pieces -- 1 1/2 pounds
Water or stock -- 5 cups
Onions, chopped -- 2
Red or green bell pepper, chopped -- 1
Garlic, minced -- 3-4 cloves
Rice -- 3 cups
Tomato paste -- 1/4 cups
Tomatoes, chopped -- 2 cups
Carrots, peeled and chopped -- 2 Green beans -- 1 cup
Cabbage, chopped -- 1 cup Salt and pepper to taste

tope5000:

Which country jollof rice is this? certainly not nigerian's

~ First thing i noticed was the difference in how Jollof is prepared among West African Countires! I can pretty much identify the Naija ~Gambia ~Senegalese Jollof by sight!

~In Sierra Leone we cook it different too!

~There was  a post about "The Origin of Jollof" w/ Pics i posted . . .post a link if i find it. . .

tope5000:

Which country jollof rice is this? certainly not nigerian's

chaircover:

3 - Two ata rodo (sorry I dont know the English name for this)

blackspade:

I was going to ask the same exact question.

TOYOSI20:

final one i promise,

chaircover:

My very easy & quick method - Which Hubby asks me to cook for him nearly every day


Ingredients

Most importantly invest in a very good non stick pan

1 - One tin of good quality plum tomatoes
2 - One onion
3 - Two ata rodo (sorry I dont know the English name for this)
4 - One capsicum pepper ( ata nla)
5 - 2 knorr cubes
6 - 2 tomatoes - sliced
7 - 1 small red onion - diced.
8 - Salt
9 - curry powder
10 - Thyme
11 - rosemary
12 - Ground black pepper
13 - bayleaf
14 - sunflower oil
15 - 1 tin of derica tomato puree
16 - Good quality easy cook rice

Put ingredients 1-4 in a food processor and blend. Dont blend too finely. leave it a little bit rough

Place sunflower oil in the pan and place on the cooker until hot.

Add in the blended pepper/plum tomatoes mix first, then add all the other ingredients except the rice.

Let all the ingredients sizzle for a minute or so then add the rinsed rice, add some water to the pot making sure the liquid just about covers the top of the rice.

Turn the heat right down and let it all simmer adding small amounts of water every so often until the rice is cooked.

Simmering the rice is the key to this dish and because you are adding such little water at a time, a thin layer of the rice sticks to the bottom but if you are using a good pot this is not a problem because the burnt layer gives the rice the Naija party rice aroma.
Sorry I haven't pout any measures on the ingredients because I have cooked this dish so many times I dont measure. I just throw things in.

I am actually off to cook it now

mayrho:

@chaircover
rosemary bawo dem dey use human meat cook rice chai i no dey again
pls shed light

TOYOSI20:

final one i promise,

Which kain Jollof be this?

Wetin be dis?

This one na draw-rice or wetin?

Psssf!!!