Nigerian Jollof Reloaded

During Quarantine it’s important to have recipes handy that include ingredients that everyone has at home everyday so you don’t have to actually leave the house. Thats why I love Jollof rice so much, the recipe is easy to make and quick and can be stored or frozen to eat later. The great thing about Jollof rice is that even though most recipes feature meat or fish, you can opt for a vegan or vegetarian version of the recipe. The versatility of the recipe makes it the perfect Recipe during the Corona Crisis and ideal for families and individuals that are in quarantine.

Eaten in many parts of West Africa the Rice dish is very popular especially in Nigeria and Ghana. Jollof is believed to have originated in the Senegambia region of West Africa during the 14th - 16th Century. The Senegambia and the Wolof Empire was based in what is known today as Senegal, The Gambia and Mauritania. With the Wolof people Jollof is known as benachin (meaning: One Pot). As with most dishes in history, migration and cultural exchange has evolved the flavor and original recipe of Jollof. The dish is so popular that it can be found in any Nigerian restaurant in the streets of Lagos, Abuja or Enugu. In Accra, Ghana it is even severed as street food.

Historically rice was mostly farmed in the region of the Senegal River. Jollof rice on the other hand is considered to be a dish that was created by accident by Penda Mbaye, a cook that was based at the Senegal River. With the slave trade the dish was exported to the Caribbean where different influences have created new versions of the dish.

Author: A Sweet Point of View

Cook time: 45 mins

Total time: 60 mins

Serves: 16

Recipe

Instructions

Dice the onions, garlics and green peppers and jalapeno peppers. Now add oil to the pan and fry the onions, garlic and jalapeno peppers for 15 minutes. Then add the diced tomatoes, Cherry tomatoes, washed rice and vegetable or chicken stock (and Optional Meat).
Let the rice cook on medium heat for about 60 minutes.
While cooking the rice stir it from time to time and cook until the rice is tender.

Ingredients

2 medium sized Onions
1. 450 grams of parboiled short grain rice
2. 500 ml of diced and canned tomato’s
3. 250 g Mushrooms
4. 3 Large Bay Leaves
5. 4 garlic cloves
6. 2 small red jalapeno peppers
7. 3 small green peppers
8. 200 g Cherry Tomatoes
9. 3 tbsp. Thyme
10. 1 tbsp. black Pepper
11. 1 tbsp. Oregano
12. 1 tbsp. powdered sweet red pepper
13. 750 ml vegetable or chicken stock
  Optional
14. 450 g Chicken or Beef