There are so many names for this African delicacy. Some call it African Red Rice, Nigerian Red Rice, Ghanaian Jollof Rice and Ghanaian red Stew rice, Ghana rice and these are just a few of the ways people refer to this wonderful meal. For me as a Nigerian, I grew up having jollof rice as the main party food. I looked forward to every celebration and we did have a lots of them. Birthdays, naming ceremonies, house warming, graduation parties, weddings, funerals any celebration where you see Nigerians comes with Jollof rice. And in those days it was cooked mostly by professional caterers. oh So yummy.
Today I don’t wait for a party to make jollof rice. I actually make it at least once a week and I usually make a big portion that can be used for lunch for work and sometime for dinner. Serve with any kind of meat and some salad and your royal dinner is ready for the whole family. In Nigeria, its not a party jollof rice until it has that smokey flavor showing that it was cooked with local firewood stove, for some reasons those are tastier. Though I don’t have fire wood stove in north america, I try to simulate it by allowing the rice to burn a little bit bringing out that burnt flavor and yes, its yummy.
You might also find this meal mispelt occasionally; some of the wrong spellings include, jolof rice, jullof rice, wolof rice, wollof rice, julof rice, again the list goes on. Some even call it the orange rice, it doesn’t matter, though there are variations from recipe to recipe, they have the same base; rice. I want to recommend the recipe below. Its easy to cook and will bring out a similar result.
Found this Sierra Leonean Jollof rice recipe on bigoven.com: http://www.bigoven.com/recipe/171194/Jollof-Rice
The ingredients were:
- 3 Cups of Long grain rice
- 1lb Meat of Chicken stew: chopped
- 2 small Tomato puree; to taste
- 2 teaspoon of salt; to taste
- 6 cups water; as required
For their preparation you will:
- Prepare meat or chicken stew.
- Put water, salt, tomato puree in a saucepan and bring to boil.
- Add half the meat stew and bring to boil again.
- Clean and wash the rice. Add to the boiling liquid. Cover and boil rapidly, stirring occasionally as the grains swell.
- Cook until the rice is soft and the tomato and gravy are evenly distributed throughout.
- Serve with the rest of the meat or chicken stew and some boiled cabbage or other green vegetable.This recipe is ready in 45mins. This time could be reduced as you get better at it.