Description
The roots of Jollof rice trace back to the Senegambian region, specifically the Wolof Empire (now Senegal and The Gambia), where a rice dish called “thieboudienne” was made.The dish spread across West Africa through trade and migration, adapting to local tastes and ingredients in countries like Ghana, Nigeria, Sierra Leone, Liberia, and others.
Ingredients
- Long grain perfumed rice (often jasmine or long grain parboiled)
- Tomatoes (fresh, canned or puréed)
- Onions
- Garlic & ginger
- Chili peppers (like scotch bonnet)
- Vegetable oil (or sometimes palm oil)
Steps
- Blend tomatoes, onions, garlic, ginger, and scotch bonnet pepper
- Cook the Stew
- Add Seasonings
- Pour in meat or chicken stock to enhance flavor
- Wash rice and add it to the stew
- Cover the pot with foil or parchment paper and place the lid over it to trap steam.
