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.
Nobody has published a jollof rice recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.