Jollof rice is a dish eaten in several West African countries such as Senegal, Ghana, Gambia, and Nigeria. The origins of this particular African dish are still widely debated, as well as the ongoing fun and friendly dispute about who serves up the best plate … Ghana or Nigeria?!
The cooking preparations vary from person to person and country to country, but the general way to make it begins with parboiling rice ( long-grain, Abakaleke, or basmati ), and stewed in a seasoned tomato stew till dry into a fluffy flakey texture. Some people like to add vegetables into the mix and serve the final plate with coleslaw, fried fish, plantain, and a number of different side dishes and a cold beverage, a favourite of ours is Maltina!!
Comment below, how do you prepare your Jollof!