Jollof rice

Jollof rice
	Jollof rice with stew and garnish
Alternative names	Benachin, riz au gras, ceebu jën, zaamè
Type	Rice dish
Course	Main course
Region or state	West Africa
Serving temperature	Hot
Main ingredients	Rice, tomatoes and tomato paste, onions, chili peppers, cooking oil
Ingredients generally used	Herbs, spices, aromatics
Variations	Various meat and seafood versions
	Media: Jollof rice;

Jollof (/dʒəˈlɒf/), or jollof rice, is a rice dish from West Africa. The dish is typically made with long-grain rice, tomatoes, chilies, onions, spices, and sometimes other vegetables and/or meat in a single pot, although its ingredients and preparation methods vary across different regions. The dish's origins are traced to Senegal.^[3]

Regional variations are a source of competition between the countries of West Africa, and in particular Nigeria and Ghana, over whose version is the best; in the 2010s this developed into a friendly rivalry known as the "Jollof Wars".

In French-speaking West Africa, a variation of the dish is known as riz au gras.

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[3] "Request Rejected". ich.unesco.org. Retrieved 31 March 2024.

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