What is the secret ingredient for jollof rice?
Nigerian party jollof is very tasty and delicious especially when you have your secret ingredient at En savoir plus
What is so special about jollof rice?
Philippe Marion
2025-10-21 22:38:55
Nombre de réponses
: 12
But the truth is, South Asia has biryani. The Levant has hummus. And West-Africa has jollof rice. Almost every country in the region—from Ghana to Senegal to Mali—has its own version of the dish. And if there’s anything that holds Nigerians together— more than the flag, the Naira, and the English language— it’s a warm plate of jollof rice. It’s essentially just three things: rice, tomato paste, and some sort of spice. The reason jollof rice tastes differently in Ghana than it does in Nigeria is simple: Nigerian jollof is Nigerian, and Ghanaian jollof is Ghanaian. Different people, different palettes, different tastes. Nigerian jollof rice must look nice. A classy tomato sauce. For the tomato paste, you could—strictly speaking—just go with any tomato paste from a can. But we’re making Nigerian jollof here, not some ragtag Jollof from god-knows-where.
Patrick Leclerc
2025-10-14 08:32:16
Nombre de réponses
: 13
Jollof rice is a one pot dish that is eaten all over West Africa so it comes in many guises but it is always a striking and vivid shade of orange. It is an every-day dish but it is also present at celebrations, when it is called party rice. It is cooked by gently simmering or steaming rice in well-seasoned obe ata. This ensures that each grain of rice is a flavour bomb. It is my all-time favourite dish and always hits the spot. Jollof rice is not a traditional staple but has become a key feature of our cuisine due to social mixing in the densely populated cosmopolitan metropolis of Lagos, and the wider Nigerian diaspora. Our food is mostly vegetarian with meat and fish being available but optional, and jollof rice is a part of this cuisine.
Lire aussi
What is the best rice to make jollof?
Parboiled Long Grain Rice est un excellent choix pour le jollof, car il garde sa forme et ne devient En savoir plus