- Ready in: 1 hour 15 minutes
- Serves: 4
- Complexity: very easy
- kcal: 284
- 2 cups parboiled white rice
- 4 cups tomato sauce
- 1 tbsp tomato paste
- 1 onion
- 4 OXO cubes
- 1 tbsp SIDS SALT & PEPPER
- 1 tbsp cajun seasoning
- 1 cup mixed vegetables
- 1 cup diced chicken
- ½ tsp SIDS CRAZY SALT
- ½ cup rice bran oil
- 2 cups water
Dice the onion. Heat the oil on medium heat and add the onions and SIDS SALT & PEPPER. Add in the tomato sauce, tomato paste, chicken, SIDS CRAZY SALT and let it cook. You will know when the tomato starts cooking because it will start to clump together.
Note: Taste your stew. Your jollof rice is only as delicious as your stew is. It needs to be sweeter than normal to compensate for the rice you’re about to add, so if it’s a bit too ‘sweet’ now, it’s okay.
Something seemingly strange happens now - we add water to the stew we just cooked. This is so there’s enough moisture to cook the rice. Add in the mixed vegetables and rice now as well. Stir everything together once and then cover until the water is dry.
Note: Do not open till the water is dry. I try to use a pot that has a glass cover so I can see. The steam cooks the rice. It is important to prevent steam from escaping till the rice is cooked.
Once dry, and the rice is cooked, stir everything up, turn off the heat and open the cover and let it air out for a few minutes.
Hint: Save some for the next day, Jollof rice tastes even better the next day.
History: Jollof rice is one of the most common dishes in West Africa. There are several regional variations in name and ingredients, for example, in Mali it is called zaamè in Bamanankan. The dish's most common name of Jollof derives from the name of the Wolof people, though in Senegal and Gambia the dish is referred to in Wolof as ceebu jën or benachin. In French-speaking areas, it is called riz au gras. Despite the variations, the dish is "mutually intelligible" across the regions had become the best known African dish outside the continent.
Based on its name, the origins of jollof rice can be traced to the Senegambian region that was ruled by the Jolof Empire. Food and agriculture historian James C. McCann considers this claim plausible given the popularity of rice in the upper Niger valley, but considers it unlikely that the dish could have spread from Senegal to its current range since such a diffusion is not seen in "linguistic, historical or political patterns". Instead he proposes that the dish spread with the Mali empire, especially the Djula tradespeople who dispersed widely to the regional commercial and urban centers, taking with them economic arts of "blacksmithing, small-scale marketing, and rice agronomy" as well as the religion of Islam. Marc Dufumier, Emeritus Professor of Agronomy, proposes a more recent origin for the dish, which may only have appeared as a consequence of the colonial promotion of intensive peanut cropping in central Senegal for the French oil industry, and where commensurate reduction in the planted area of traditional millet and sorghum staples was compensated by forced imports of broken rice from Southeast Asia. It may then have spread throughout the region through the historical commercial, cultural and religious channels linking Senegal with Ghana, Nigeria and beyond, many of which continue to thrive today, such as the Tijāniyyah Sufi brotherhood bringing thousands of West African pilgrims to Senegal annually.