Jollof rice

Jollof, often known as jollof rice, is a West African rice dish. The meal is normally cooked in a single pot using long-grain rice, tomatoes, onions, spices, vegetables, and meat, however the ingredients and cooking techniques vary by location.

Jollof rice is usually made with rice, cooking oil, and veggies including tomato, onion, red pepper, garlic, ginger, and Scotch bonnet chili peppers. To make the meal more colorful, tomato paste (purée) is added. Spices, salt, stock cubes (a combination of flavor enhancers, salt, nutmeg, and herbs), curry powder, and dried thyme are used as seasonings. To accompany the meal, chicken, turkey, beef, or fish are frequently offered.

The standard profile for Nigerian jollof rice contains long grain parboiled rice, tomatoes and tomato paste, pepper, vegetable oil, onions, and stock cubes, however this varies greatly. The majority of the components are cooked in one pot, with a rich beef stock and fried tomato and pepper puree serving as the foundation. The rice is then added and cooked in the liquid. The meal is then topped with the protein of choice and frequently accompanied by fried plantains, moi moi, steaming vegetables, coleslaw, salad, and so on. In Nigeria's riverine districts, where fish is the primary source of protein, seafood frequently replaces chicken or beef as the protein of choice.