Jollof Rice

What better way to kick off our new blog, than with a dish that has proven to be the source of uncountable disputes and deep animosity between various African countries. The most prominent one of them is the ongoing Jollof War between Nigeria and Ghana. Both parties claim to make the perfect Jollof rice, each accusing the other of either using the wrong type of rice, or not cooking the stew properly. Cameroonians have merely been observing the war, like two parents would watch their naughty kids fight each other. Cameroonians often like to think of rice as something which is made for children at parties, who are too picky to eat the "real food".

Growing up, our grandmother always told us about the story of how — as a young girl — she allowed her aunty to take her to a different village to help her with her children, simply because she was promised to eat rice every day lol. She and her siblings only ate rice on Christmas Eve, which is why she could not have possibly resisted that offer. To cut a long story short, my grandmother now hates rice with a passion and will only eat it, if her only other option is to starve.

Nevertheless, rice dishes are very popular all over Africa and jollof rice especially, is so simple, yet very flavorful and fulfilling.

If you're reading this, you're one of the superior, selected few, who will soon be able to make world-class Jollof.

What is Jollof Rice?

Jollof Rice is a very popular West African dish, which can be simply described as rice, cooked in a spicy tomato stew.

Despite the fact that Nigeria and Ghana are the two superpowers in the Jollof War, Jollof rice did not originate from either one of those countries. It was created by the Wolof people, who are located in what we now know as Senegal. However, most West African countries later on created their own versions, each adding their personal twist to it.

You will need the following ingredients:

• 1 tin of chopped tomatoes (alternatively, you can use fresh tomatoes instead)

• 1 medium-sized tomato

• 1 medium-sized onion

• 2 tbsp tomato puree

• Spices of your choice (curry, garlic powder etc.)

• 500 g basmati rice

• Seasoning of your choice

• Bay leaves (optional)

• 150 ml vegetable oil (more or less, depending on your preference)

• Finely chopped green beans and carrots (optional)

Preparation:

1. Blend the tin tomatoes, fresh tomato and half an onion until you have a smooth paste.

2. Heat up your oil in a pot on medium heat. Once it's hot enough, add the other half of the onion (chopped) to the oil and stir until the onions are translucent. Then add the tomato puree and fry for about 2 minutes.

3. Add the tomato-onion-mixture and reduce the heat (e.g. if you have 6 heat-levels, choose level 2; if you have 9 heat-levels, choose level 3). Add your spices and seasoning (chicken or vegetable stock cubes, salt, etc.). Now let the stew simmer on low heat for 45 minutes to an hour and stir occasionally.

4. Wash your rice.

5. Add the rice and water and 4 bay leaves to the stew and combine. The water/stew should be about 1 cm above the rice, when combined. If you're unsure, put less water and add more if necessary.

6. Cover the pot with aluminium foil and put the lid on it, so it can steam. Leave it to cook on low heat.

7. Stir it after 30 minutes and taste the rice to know if it needs more water or not.

8. After an additional 10 minutes, your jollof rice should be ready.

9. In a separate pan heat up some vegetable oil and stir-fry the chopped carrots and green beans, which you can later on add to the rice, once it is ready (optional).