Have you tried the iconic West African Jollof Rice, loved it, but found cooking it yourself intimidating? You're not alone; even the seasoned West African cook has had days where they have been "humbled" in the process of making Jollof Rice.
For those unfamiliar with Jollof Rice, it is a one-pot rice dish made by cooking rice in a spicy and savory tomato-based sauce. Think of it as West Africa's version of familiar rice dishes such as Jambalaya, Paella, Louisiana Red Rice, and "Spanish Rice.
Across the West African region and even within tribes, clans and families, there are nuances in how Jollof Rice is prepared, spanning from how the tomato stew is prepared, what type of rice is used, and which protein sides are served with the dish. For instance, Nigerian Jollof Rice typically uses tomatoes, red bell pepper, romano chilis in the tomato sauce, and parboiled rice as the preferred rice. However, Ghanaian and Ivorian Jollof Rice typically uses tomatoes in the sauce and long grain rice as the preferred rice type. In Senegal and Gambia where this dish originated, tomatoes, herbs and vegetables are typically used in the sauce, while short grain rice is the preferred rice type.
Despite these differences, the West African holy trinity of spices: chili, ginger and garlic, serve serve as the foundational ingredients in making a good pot of Jollof. This is expertly crafted in the salt-free POKS Jollof Rice West African Seasoning. Cheers as you Discover FlavorFULL Goodness.