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Jollof rice

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Title: Jollof rice  
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Subject: Ghanaian cuisine, Malian cuisine, Charleston red rice, Paella, West African cuisine
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Jollof rice

Jollof rice
Jollof rice
Type Rice dish
Place of origin West Africa
Main ingredients Rice, tomatoes and tomato paste, onion, salt, spices (such as nutmeg, ginger, Scotch bonnet (pepper), cumin) and chili pepper
Cookbook:Jollof rice 
Fried Rice, Jollof rice and salad, served with Grilled Chicken

Jollof rice, also called Benachin, meaning "one pot" in the Wolof language, is a popular dish in many parts of West Africa. It is thought to have originated amongst members of the Wolof ethnic group in the Senegambia region; the historic name for the Wolof people and their empire being Jollof,[1][2] but has since spread to the whole of West Africa, especially Nigeria, Togo, Ghana, Sierra Leone, Senegal and Liberia.[3][4] There are many variations of Jollof rice. The most common basic ingredients are rice, tomatoes and tomato paste, onion, salt, and red pepper. Beyond that, nearly any kind of meat, vegetable, or spice can be added.


The dish consists of easy cook or basmati rice,but most commonly African rice, tomatoes and tomato paste, onion, salt, spices (such as nutmeg, ginger, Scotch bonnet (pepper), cumin) and chili pepper; optional ingredients can be added such as vegetables, meats and fish.[5]

The cooking method for Jollof rice begins with using oil to fry finely-chopped onions, tomatoes and ground pepper (plus any other optional seasoning); adding stock; and then cooking the rice in this mixture so it takes up all the liquid. The rice takes on a characteristic orange colour from the mixture. It can be served with cooked meat, chicken, fish, or vegetables separately on the plate or they can be stirred in at the end.

Optional ingredients can include garlic, peas, thyme, African nutmeg, tea-bush leaves, partminger (a herb from the basil family), and curry powder.

It is often served with fried plantain and salad.

See also


  1. ^ James Rusk; Amy Rusk; Sara Rusk (30 July 2005). Astrological Gastronomy: Temperamental Cooking Explained. iUniverse. p. 116.  
  2. ^ Cristine Mackie (21 April 1998). Life and Food in the Caribbean. Rowman & Littlefield. p. 87.  
  3. ^ Wilson, Ellen Gibson (1971). A West African cook book. 
  4. ^ "Jollof Rice". Whats4Eats. Retrieved 2009-09-18. 
  5. ^ Ferruzza, Charles (October 1, 2013). "Esther's African Cuisine leaves the light on for you".  
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