Seasoned with Caribbean-style curry powder, dried thyme, bay leaf, ginger, and garlic, jollof rice is enjoyed as a main dish. It is often paired with beef, chicken, goat, and fish, or eggs.
ethnic group, famed merchants who established trade routes throughout the region centuries ago, were responsible for the dispersal of jollof south of the Sahara, taking it with them as they traveled. Today, every country in West Africa has a version of jollof, each reflecting its particular history and influences.
There are also endless shadings of difference from one version to the next. While Senegalese and Ghanaians go for varieties of fragrant Jasmine rice, Nigerians prefer parboiled or converted varieties, such as Golden Sella basmati rice, which cooks more quickly and is less prone to mushiness and clumping. In Nigeria, Caribbean-style curry powder, dried thyme, bay leaf, ginger, and garlic are common seasoning ingredients.
Whole vegetables like carrots, eggplant, cabbage, okra, white sweet potatoes, and potatoes feature in thiéboudienne and other versions from French-speaking West Africa, but not in the Nigerian and Ghanaian versions.There are a number of details that work together to deliver stellar jollof rice, which I would define as rice that's stewed and seasoned to perfection, with an orange-red color and separate grains that are neither hard nor mush; jollof should not be creamy like risotto.
Some browning on the bottom layer of rice is desirable, however. Jollof rice is traditionally cooked on the stovetop or over firewood. Abroad, in the diaspora, many West Africans have explored and mastered oven-baked methods, while others have made use of rice cookers and InstantPots to come up with even more approaches.
Jollof rice is not considered a side, but the main dish. It is often paired with beef, chicken, goat, and fish , or eggs . In Nigeria, it is served with a salad that resembles an amped-up version of coleslaw. It may also be accompanied by moinmoin, a steamed dish made with skinned, pureed black-eyed beans wrapped in the moinmoin leaves that give it its name, orRecipe Facts
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