Jollof rice is an unique African delicacy relished at every important event literally from the cradle to the grave. It is craved by all Africans young and old alike. 22nd of August is World Jollof Rice Day.
The name Jollof owes its origin to the Wolof tribe who live in Gambia and Senegal. Though originally Jollof rice started as a fish-based recipe, the chicken garnished Jollof rice has gained greater popularity. Both enjoy unparalled adulation throughout the African continent. I was surprised to know that plain seasonal vegetables are used to make a stew and mixed with basmati rice and tomato sauce to prepare a vegetarian Jollof rice.
Jollof rice is normally avoided in the mornings. It is taken at dinner time. Tomato sauce dominates the various spices and herbs that are added to give it a special flavour and it gives this popular dish its distinctive redness. Even palm oil and tea bush leaves are added to give Jollof rice a very special aroma.
I decided to have this dish prepared at home and asked my cook whether she was ready to experiment with a new dish. She happily agreed and what you see in the picture below is the result of my encouragement and her efforts.
Needless to say that I enjoyed eating Jollof thoroughly and it was then that I realised why this culinary king has become a national obsession in Africa.
The name Jollof owes its origin to the Wolof tribe who live in Gambia and Senegal. Though originally Jollof rice started as a fish-based recipe, the chicken garnished Jollof rice has gained greater popularity. Both enjoy unparalled adulation throughout the African continent. I was surprised to know that plain seasonal vegetables are used to make a stew and mixed with basmati rice and tomato sauce to prepare a vegetarian Jollof rice.
Jollof rice is normally avoided in the mornings. It is taken at dinner time. Tomato sauce dominates the various spices and herbs that are added to give it a special flavour and it gives this popular dish its distinctive redness. Even palm oil and tea bush leaves are added to give Jollof rice a very special aroma.
I decided to have this dish prepared at home and asked my cook whether she was ready to experiment with a new dish. She happily agreed and what you see in the picture below is the result of my encouragement and her efforts.
Needless to say that I enjoyed eating Jollof thoroughly and it was then that I realised why this culinary king has become a national obsession in Africa.
2 comments:
It is great surprise that I just checked your blog today and find that you have posted this after one year. Thanks. Please continue your posts as in the past.
Regards.
Mangesh Nabar
Mangesh: Many thanks for your comments. Actually, I have just finished writing a book which has taken a lot of my spare time. I hope to strat blogging very soon.
Regards.
Gopal
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