Jollof Rice is mostly common in west Africa and it is consumed in most region like, Nigeria, Gambia, Sierre loene, Togo, Cameroon, Senegal and many others. The only thing is that their ingredients are different. The name jollof was Originated from the name “wolof” and has its origin in senegal, even though Ghanaians and Nigerians mostly debate the origin of this dish. I love jollof rice so much because of the nutritional values it has like Carbonhydrate from rice, protein from the beef, chicken or turkey. it also provide the dish with omega-3 fatty acids and we also have coleslaw or salad for vegetarians that provide them with vitamins and minerals, even the tomatoe provides vitamin and mineral too.
- 3 cups | 750g long grain parboiled rice
- Tomato Stew
- Stock Cubes
- Curry powder
Get This Things Ready First
- Tomato Stew
- Chicken or any other meat (wash and cut your chicken or any meat into pieces. Cook with thyme, knorr cubes and chopped onions. Your cooking time here depends on whatever meat you will be using, when done grill it in an Oven. You may also fry it (if you want) this is to give it a nice look which is more presentable especially when you have a guest.
- Parboil the rice, rinse the parboiled rice and put in a sieve to drain.
- Pour the chicken or meat stock and the tomato stew into a sizeable pot and leave to boil
- Add the parboiled rice, curry powder, salt and pepper to taste and make sure your water level should be at the same time level of the rice, so that all the water dries up at the same time the rice is cooked.
- Cover the pot and leave to cook on low medium heat so the rice won’t burn before the water dries up
- Taste to Confirm
Serve with Salad or Fried Plaintain