The unending battle between Nigerian Jollof Rice and Ghanaian Jollof Rice recently took a serious turn when Nigeria’s Minister for Information, Lai Mohammed said that Senegalese Jollof Rice is the best, Ha! Trust Nigerians to come for his head on social media, the Nigerian Vice President, Prof. Yemi Osinbajo was quick to correct that terrible blunder some days later at another event by stating that Nigerian Jollof Rice is the best!
So with all these controversy on which is the best, let’s take a look at each of them and their recipes.
Nigerian Jollof Rice
Nigerian Jollof Rice is one of the most popular foods in Nigeria and for good reason.
- Bay Leaves
- Beef or Chicken Stock
- Choice seasoning
- Cooking oil
- Curry powder
- Fresh Tomato for Garnishing
- Minced Ginger
- Red Bell Peppers
- Scotch Bonnet Pepper
- Seasoning cubes
- Tomato Paste
- White pepper
- Add some salt to the rice in a bowl and add hot water, stir and cover up for 7 minutes to remove excess starch
- Heat up vegetable oil, add in blended tomatoes and pepper mix, tomato paste, stir and fry for 10 minutes
- Add the bay leaves, chicken stock stock, curry, thyme, chicken seasoning, salt, onga stew, seasoning cubes, 2 cups of water then bring to a boil
- Wash the rice with cold water and add it in
- Allow to cook on medium – high heat [when the water dries, add some more water if the rice is not fully cooked.
- Add the carrot, peas and sweet corn when the water is remaining little, cover and allow to simmer on low heat for 5 minutes to soften the vegetables a little but not too soft
- Turn off the heat and stir
Nigerian Jollof Rice Recipe Credit: Anamicooks.com
Ghanaian Jollof Rice
- Chili pepper
- Choice spices
- Choice vegetables
- Cooking oil
- Fresh tomatoes
- Green pepper
- Stock cubes
- Tomato puree
Method of preparation
- Blend chili pepper and fresh chopped tomatoes, chop onions, green pepper and any other vegetables into small pieces.
- Pour the cooking oil of your choice in a saucepan and heat it.
- Add the chopped onions and green pepper. Leave on the fire till you start smelling the green pepper.
- Pour in the blended chili pepper and allow to simmer till it just begins to fry.Pour in the blended fresh/canned chopped tomatoes. Add tomato puree and allow to simmer.
- When the stew thickens, add the stock cube and any other spice.Taste before adding salt to know if the salt already added is sufficient. Keep stirring to ensure that the stew does not burn.
- Pour in the rice and stir, ensuring the rice has properly mixed with the stew.Keep stirring till you feel the rice has soaked up the flavors of the stew.
- Add enough water to cook the rice.Taste to check the salt content again and cover the saucepan. Allow to boil.
- Keep checking the progress to ensure that the rice cooks properly. Once the water drains from the rice and its softness or hardness pleases you, it is ready to be served.
Ghanaian Jollof Rice Recipe Credit: Wikihow
Senegalese Jollof Rice
- Bell pepper
- Black pepper
- Broken jasmine rice/Regular jasmine rice soaking
- Purple eggplant
- Scotch bonnet/ Habanero peppers
- Shrimp bouillon
- Sweet potato
- Tomato paste
- Vegetable oil
- Grind the scotch bonnet peppers and garlic into a rough paste
- Saute the sliced onions in the oil over medium heat until translucent
- Add in the tomato paste, and stir fry for 5 minutes. The tomato paste may start to brown a little.
- Add in the ground garlic and scotch bonnet and stir fry for another 2 minutes
- Add in bullion, black pepper, and 8 cups of water. At this stage, taste the sauce for salt, and adjust to your preference.
- Add in the tough vegetable first in to the sauce and cook until tender. In this case, add in the sweet potatoes, cook until tender and remove, then the carrots, cook until tender and remove. Continue adding in the vegetables until all the vegetables are cooked.
- Set the cooked vegetables aside and then add in the fish and cook in the sauce for 2-5 minutes.
- Once the fish has simmered in the sauce for 2-5 minutes, gently remove it from the sauce.
- At this point, drain the rice that has been cooking and pour into the sauce. The sauce should just cover the rice. Adjust the amount of water at this stage if needed to make sure that the rice is just covered.
- Cover the pot and simmer on low-medium heat for 15-20 minutes. You may seal the cover of the pot with foil to prevent steam from escaping.
- At the 15 minute mark, check that the rice has absorbed the moisture and is soft. Cover and cook for another 5 minutes if it needs more time. If the water has dried up and the rice is still not soft, add in 4 tbsp of water, cover and allow to cook.
- Serve hot with the vegetables and fish, and lime wedges
Senegalese Jollof Rice Recipe Credit: Yummymedley.com
Difference Between Nigerian Jollof Rice, Ghanaian Jollof Rice and Senegalese Jollof Rice
As seen above, the ingredients for all the three types of Jollof rice are basically the same, the difference is mainly in the mode of preparation.
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