Jollof rice
Jollof (/dʒəˈlɒf/), or jollof rice, is a rice dish from West Africa. The dish is typically made with long-grain rice, tomatoes, chilies, onions, spices, and sometimes other vegetables and/or meat in a single pot, although its ingredients and preparation methods vary across different regions. The dish's origins are traced to the Western Africa like Nigeria, Ghana and so on.
Jollof rice with stew and garnish | |
| Alternative names | Benachin, riz au gras, ceebu jën, zaamè |
|---|---|
| Type | Rice dish |
| Course | Main course |
| Region or state | West Africa |
| Serving temperature | Hot |
| Main ingredients | Rice, tomatoes and tomato paste, onions, chili peppers, cooking oil |
| Ingredients generally used | Herbs, spices, aromatics |
| Variations | Various meat and seafood versions |
Regional variations are a source of competition between the countries of West Africa, and in particular Nigeria and Ghana, over whose version is the best; in the 2010s this developed into a friendly rivalry known as the "Jollof Wars".
In French-speaking West Africa, a variation of the dish is known as riz au gras.
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