JOLLOF RICE

Jollof Rice is a dish which is very popular in Ghana, made in homes, and sold in most restaurants, in the local market areas and around street corner stores. This dish is also made in other countries in Africa such as Nigeria. It can be made with chicken, goat meat, beef, dried fish, fresh fish, shrimps/prawns, dried powered herrings or un powdered herrings as well, eggs, with canned fish like mackerel, sardines and so on. So the sky is the limit when it comes to the meats that can be used in the preparation of Jollof Rice.

The variation of the spices that is often used in its preparation is equally endless. Some spices used are, both regular and seasoning salts, garlic salts, red chilies, habanero chilies, magi cubes which is mostly used, ginger, wisa, nutmeg, onions, shallots, garlic and so on. When it comes to Jollof Rice preparation, some prefer to add cut up vegetables likes carrots, green beans, peas, and other greens to it. Depending on the tomatoes used and chilies, it can come out very red, light orange and so on but the color of this meal does not always take away the taste of the dish as it always comes out very tasty.

Also depending on ones preference various types of rice can be used; jasmine rice, basmati rice, long grain rice, brown rice and so on; but my preference in the preparation of Jollof Rice are basmati rice, jasmine and long grain rice as I feel these types of rice give a great taste, and feel to this dish- just my opinion. Jollof Rice can be served with a salad to the side, boiled eggs, fried fish and so on. Traditionally it its preparation, heat management is a must so one does not come out with a very burnt rice. cling wrap or other safe plastic bags are used to cover the Jollof Rice after all the water in it is absorbed to hasten the cooking process and to come out with a very soft texture. The amount of water one can use will depend on the quantity of rice, the length of time the meats take to cook as tougher meats need more cooking and water. Can be served as a dinner, lunch, and generally a great dish for any occasion.