Tuesday, June 22, 2010

What's for Dinner: West African Jollof Rice

"Jollof Rice, also called 'Benachin' meaning one pot in the Wolof language, is a popular dish all over West Africa. It is thought to have originated from Gambia but has since spread to the whole of West Africa, especially amongst members of the Wolof ethnic group.

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, vegetable, or spice can be added." ~ Wikipedia
Image from BBC Good Food.

I use a recipe close to this one. Tonight I used what I had on hand for the base vegetables: collard greens and beets. I have packs of pre-made rice and shredded chicken ready in the freezer, so this is a quick meal for us.


Myrnie said...

Yum!! I still have a mess of beet greens (and beets.) I think I know what we'll do with the leftover rice from tonight's dinner!

Economister said...

Jollof rice is awesome! Until a few years ago there was a Nigerian restaurant downtown that served jollof rice with honey beans and it was fabulous. Shredded chicken is a good idea and would cut down on cooking time. I used diced chicken breasts and they turned out juicy and delicious. This dish made four days' lunches for me (since the wife is vegetarian).

Lily said...

OOOh, I am going to try this!!

Alexandra said...

Honey beans...yum! Maybe I'll try this with some butter beans and honey.

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