Jollof rice is a highly popular West African dish that has sometimes sparked friendly arguments as to who makes the best Jollof rice. Nigerians and Ghanaians are the main culprits of this Jollof debates, and their back and forth resulted in a Twitter #JollofWars.
Jollof rice originated from the Wolof, an ethnic group in parts of Senegal, the Gambia and Mauritania. I have also included a video of me making Jollof Rice below.
Jollof Rice is rice cooked with tomato sauce, onions, oil, and spices.
Cut onion into small cubes.
Blend Habanero peppers and ginger. Add in a teaspoon of water/chicken stock to make the blending process easier.
Begin the process by placing oil in a pan; preheat using medium heat on your stove settings.
Add the freshly cut onions and let them fry for 2-5 minutes.
Add in the blended Habanero peppers and ginger. Allow this to cook for another 5 minutes
Add the tomato sauce and salt and let your sauce simmer for 10-15 minutes using medium heat. (NOTE: this part of the dish should take you around 25 minutes)
Add your white rice. Mix the rice and sauce well using a wooden spoon/spatula.
Lower the temperature and let the Jollof cook with constant stirring every 10 minutes for about an hour or until your rice is soft to the touch.
Your Jollof rice from West Africa is ready!
I love to eat Jollof with chicken and salad!
Link to Bongo Chicken: http://www.fredinthekitchen.com/recipe/bongo-chicken/