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Nigerian jollof
Although considerable variation exists, the basic profile for Nigerian jollof rice includes long grain parboiled rice, tomatoes and tomato paste, pepper, vegetable oil, onions, and stock cubes. Most of the ingredients are cooked in one pot, of which a fried tomato and pepper puree characteristically forms the base. Rice is then added and left to cook in the liquid. The dish is then served with the protein of choice and very often with fried plantains, moi moi, steamed vegetables, coleslaw, salad, etc.[14]
In the riverine areas of Nigeria where seafood is the main source of protein, seafood often takes the place of chicken or meat as the protein of choice and there are variations of the classic jollof rice; including coconut jollof rice, fisherman jollof rice (made with prawns, periwinkles, crayfish), mixed vegetables jollof rice, and rice and beans. More economical versions of jollof rice are popularly referred to among Nigerians as “concoction rice,” the preparation of which can involve as little as rice and pepper.
Ghanaian jollof Edit
Ghanaian jollof rice is made of vegetable oil, onion, bell pepper, cloves of pressed garlic, chillies, tomato paste, beef or goat meat or chicken (some times alternated with mixed vegetables), jasmine or basmati rice and black pepper.[15] The method of cooking jollof begins with first preparing the beef or chicken by seasoning and frying it until it is well-cooked.[15] The rest of the ingredients are then fried all together, starting from onions, tomatoes and spices in that order. After all the ingredients have been fried, rice is then added and cooked until the meal is prepared. Ghanaian jollof is typically served with side dishes of beef, chicken, well-seasoned fried fish, or mixed vegetables.[16]
Jollof in Ghana is also served alongside shito, a popular type of pepper which originates from Ghana, and salad during parties and other ceremonies.
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