Jollof rice is one of the most common dishes in Western Africa, consumed throughout the region including Senegal, Gambia, Nigeria, Sierra Leone, Liberia, Togo, Cameroon, Mali and Ghana. There are several regional variations in name and ingredients, with non-local versions regarded as "inauthentic". The name Jollof rice derives from the name of the Wolof people, though now called theibou dienn or benachin. In French-speaking areas, it is called riz au gras. Despite the variations, the dish is "mutually intelligible" across the region, and has spread along with the diaspora to become the best known African dish outside the continent.

The points of origin of the dish are mostly debated among Ghanaians and Nigerians, since both countries claim to be the origin of jollof rice. Jollof rice is typically seen as a culturally sensitive issue between Nigerians and Ghanaians. Based on its name, the origins of Jollof rice can be traced to the Senegambian region that was ruled by the Jolof Empire. Food and agriculture historian James C. McCann considers this claim plausible given the popularity of rice in the upper Niger valley, but considers it unlikely that the dish could have spread from Senegal to its current range since such a diffusion is not seen in "linguistic, historical or political patterns". Instead he proposes that the dish spread with the Mali empire, especially the Djula tradespeople who dispersed widely to the regional commercial and urban centers, taking with them economic arts of "blacksmithing, small-scale marketing, and rice agronomy" as well as the religion of Islam.

One often hears that Jollof Rice (or Jolof Rice, Djolof Rice) is a Nigerian dish; indeed it is often made by Nigerians. However, it has its origins among the Wolof people of Senegal and Gambia who make a rice and fish dish they call Ceebu Jën. Since Nigeria has the largest population of any African country, it's safe to say that most of the people who make and eat Jollof Rice are probably Nigerian.

There are many variations of Jollof Rice. The most common basic ingredients are: rice, tomatoes and tomato paste, onion, salt, and red pepper. Beyond that, nearly any kind of meat, fish, vegetable, or spice can be added.

Nigerian and Ghanaian Debate

There are multiple regions in Africa who debate over the geographical origins of Jollof rice however, one of the most longstanding and popular debates between two regions, has typically been between Nigerians and Ghanaians. The main argument over this debate is surrounded on which country had invented Jollof rice, and on whose tastes better.

The reason for the debate is due to the huge popularity of Jollof rice, in regards to West African cuisine. Both Nigeria and Ghana have shown consistent competitiveness over the debate as to who can serve the dish the best.

The debate has gone so far as to even having organized contest shows, in order for famous critics from all over the world to taste, examine the differences, and give their overall judgments on either forms of the dish. Recently, social media has also become a popular tool for people to share pictures, and opinions over who serves the dish the best.

The basic Jollof Rice recipe (with bacon or ham in place of chicken) is identical to, and probably the origin of, a dish called "Red Rice" in the Southeastern United States (and usually called "Spanish Rice" in the rest of the country). To make "Red Rice": fry a quarter pound of chopped bacon or ham in a skillet; remove the meat (you might want to remove some, but not all, of the fat) and use the fat and drippings remaining in the skillet to stir-fry a chopped onion (and maybe some chopped celery); reduce the heat, add a cup or two of rice and stir until the rice is evenly coated; stir in a chopped tomato, water (two cups for each cup of rice), and spices; bring to a boil, then cover and simmer until the rice is nearly tender--about twenty minutes; stir in a spoonful of tomato paste and top with the bacon or ham, cover and simmer on very low heat until the rice is done, or transfer the skillet to a warm oven.

bi0nics:
Nigeria makes the best Jollof rice...

A party without Jollof rice in Nigeria is just a meeting. . #Fact

The main ingredients for Nigerian Jollof rice are cooking oil, onions, bell pepper, scotch bonnet peppers, tomato paste, salt, stock, curry, thyme, ginger, garlic, and long grain rice. The ingredients are all fried in a large pot, and accompanied by a sauce of blended peppers and tomato paste. Rice is then added until the meat has been fully cooked. Nigerian Jollof rice can be made with any kind of meat, fish or chicken for instance, and frequently served with a side of sliced fried plantain, also known as dodo.

Ghanaian Jollof rice is made up of vegetable oil, onion, bell pepper, cloves of pressed garlic, chillies, tomato paste, beef or chicken (some times alternated with mixed vegetables), basmati rice and black pepper.[9] The method of cooking Jollof rice begins with first preparing the beef or chicken by seasoning and frying it until it is well cooked. The rest of the ingredients are then fried altogether, starting from onions, tomatoes and spices in that order. After all the ingredients have been fried, rice is then added and cooked until the meal is prepared. Ghanaian Jollof is typically served with side dishes of beef/chicken/well seasoned and fried fish and/or mixed vegetables.

bi0nics:
^^ Its no contest.. We perfected the art of making Jollof Rice..

Nixiepie:
Tbh Nigerian jollof tastes better,any other one is counterfeit thou I'm not really a fan of jollof,



BM op where is the origin of fried rice?

bi0nics:
Most Nigerians are actually oblivious of the fact that "Jollof" is actually from Wollof Peeps in Senegal and Gambia?

Lalatisclala Homepage please?

Nixiepie:
Tbh Nigerian jollof tastes better,any other one is counterfeit thou I'm not really a fan of jollof,



Btw op where is the origin of fried rice?

bi0nics:


Excellent question.. Sanchez01?

Sanchez01:

Lol

One thing I failed to add is that the distinctive feature of the Nigerian and Ghanaian Jollof rice is the colour. While ours has a brilliant colour, that of Ghana and other West African countries are a bit darker due to the use of black pepper. Nigerian 'party' jollof is something to kill for anytime, any day

Nixiepie:
true!thiers look burnt-out,but wat of fried rice?origin

Sanchez01:

Fried rice is native to Asia. However, just as Nigeria and Ghana, China and Indonesia lay claims over its origin. History and materials reveal its origin is China.

Nixiepie:
true!thiers look burnt-out,but wat of fried rice?origin

Sanchez01:

True. Some Nigerians might go defensive and refute the origin. As far as they're concerned, Jollof Rice is our heritage

Sanchez01:
Nigerian Jollof

[img]https://viviannesblog.files./2014/09/img_8350.jpg[/img]
^{A picture of Nigerian Jollof rice. Source: https://viviannesblog./2014/09/21/nigerian-food-recipe-spicy-jollof-rice/}


https://en.wikipedia.org/wiki/Jollof_rice

fkdmods:



Jollof rice's origin has slave roots. Owners would leave scraps for their slaves and they would gather every and anything they could find and cook it in one big pot. In America it's called jambalaya and very popular in the south to this day were slavery thrived.

Ishilove:

Scotch bonnet pepper is tatashe, right?

fkdmods:



Jollof rice's origin has slave roots. Owners would leave scraps for their slaves and they would gather every and anything they could find and cook it in one big pot. In America it's called jambalaya and very popular in the south to this day were slavery thrived.