Dish · ethiopian
Jollof Rice
Jollof rice is rice cooked down in a base of blended tomato, pepper, and onion until each grain absorbs the red sauce and turns smoky at the pot's edges.
Where it comes from
Several West African countries claim jollof rice as their own, and the rivalry over whose version is better, commonly framed as Nigeria against Ghana, has become as well known as the dish itself.
What cooks argue about
The real fight is the rice: parboiled long grain holds its shape after long cooking, while other rice types turn softer and stickier, and cooks argue this choice matters more than the spice.
Versions
Nobody has published a jollof rice here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
onion red
bay leaf fresh