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Liberian Jollof Rice

Jollof rice belongs to the whole of West Africa, and every country that claims it claims it as its own. The Liberian version sits inside that family without being anyone's copy. It is a tomato rice, built on long grain parboiled grains, sweetened by onion and sweet pepper, sharpened with garlic and ginger, and carrying a smokiness that Liberian cooks treat as the mark of a pot done properly. Rice is the centre of the Liberian diet rather than an accompaniment to it, and a one pot rice that can be built around whatever protein a household has, or around no protein at all, earns its place in an everyday kitchen as readily as at a gathering. It feeds a room from a single vessel, which is part of why it survives. Across West Africa the jollof pot is argued over with genuine feeling, and the loudest of those arguments runs between Nigeria and Ghana. Liberia is rarely named in that particular fight. That says less about the quality of the Liberian pot than about who is holding the microphone.

1 hr 20 minEasyLiberia · West African

Recette de Laila · Africook

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East African Pilau

Pilau is the spiced rice of the East African coast: rice cooked with cumin, cardamom, cloves, cinnamon and turmeric until every grain carries the spice. It is celebration food across Kenya, Tanzania, Uganda and Zanzibar, made for weddings, for Eid, and whenever a guest of consequence arrives. It reached the Swahili coast through centuries of Indian Ocean trade, and the family it belongs to runs from Persian polow through Central Asian plov to South Asian pulao. The East African version is milder than the Indian one and does not use curry, which is the distinction the source draws and it is a fair one. The defining spice mix has its own name, pilau masala, and there is a recipe for it on this site. An important note about this page. Its written description is of a full pilau: caramelised beef, potatoes, tomatoes and pilau masala simmered in meat stock. The recipe card attached to it is something else entirely, a plain spiced rice with no meat, no potatoes and no stock. The recipe below follows the card, since that is the actual recipe on the page, and the result is a good vegetarian side dish. It is not, however, the celebratory beef pilau the description promises. Browning the onions properly is the step that matters most in either version.

50 minEasy

Recette de Blessing · Africook

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Liberian Jollof Rice

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Liberian Jollof Rice

East African Pilau