THE CONTROVERSIAL WEST AFRICAN RECIPE- THE JOLLOF RICE

Jollof rice is arguably the most common dish consumed across west Africa. In Nigeria, Jollof rice is a major delicacy in every event, ranging from wedding, burial, naming ceremonies, coronation, birthdays and other events that involves dishing of food.

NIGERIAN VERSUS GHANIAN JOLLOF RIVALRY

The most popular Jollof rivalry has been between Nigerians and Ghanaians. The main argument of this rivalry, centres on which country's version of the recipe tastes better. Contest shows were often organized between these countries, so that famous critics from around the world can taste, examine the differences and give their overall Judgement on both form of the dish.
The basic profile of Nigerian Jollof include parboiled rice, tomato paste, vegetable oil and stock cubes. most of the ingredients are cooked in one pot of which a fried tomato and pepper puree forms the base, rice is then added to cook. The dish is served with any protein of choice, usually Chicken and fried plantain also known as "Dodo".

The Ghanian Jollof rice is made of long grained perfumed rice, tomato paste, cloves of pressed garlic, beef or goat meat, vegetable oil, black pepper and seasoning. Cooking begins with seasoning and frying of beef or chicken, the rest of the ingredients are then added to fry, after which rice is added. Jollof in Ghana is also served alongside "shito"-a type of pepper which originates from Ghana.

WORLD JOLLOF DAY

The 22nd of August have been marked out yearly as the world Jollof day. It is a day set aside to celebrate this important cusine. On this day people from all over the world can prepare their own Jollof using the avilable ingredients best known to their enviroment. not only Africans, even Europeans, Americans and of course Asians should try this recipe on the WORLD JOLLOF DAY.

INGREDIENTS FOR JOLLOF
4 cups of rice (approximately four had-full), Protein(chicken, beef or meat), crayfish (to taste), 1 to 1.2 liter of Ground Fresh tomatoes(tomato paste),2 fresh plantains, 40 to 100 ml Ground Fresh scotch bonnets pepper, Spices (Curry, Thyme, Nutmeg), seasoning, 2 Bulbs of onions,20 to 30 cl vegetable or Groundnut oil,Salt to taste.

PREPARATION

1. Parboil the rice (boiling for about 4 minutes,then washing with cold water) to get rid of excess starch, then set aside.
2. Parboil the chicken (or any meat of your choice) with the spices and seasoning. When tender,select out the chicken so as to prepare the main food with the meat extract (meat water).
3. Bring out an empty pot and then add sliced onions to the hot oil and then the ground tomatoes/pepper after about a minute. Divide the tomatoes and commence cooking with one of the halves in the pot, add very little or no extra spice(be careful not to add too much, as the meat water already contains seasoned flavor). Add water sufficient to cook the rice, then stir gently.
4. Spice to your taste with your desired flavors and spices, then add the rice, lower the heat and cover to cook. You can add the other half of the fried tomatoes after cooking for ten to fifteen minutes, also slice onions and spray at the top.
5. Cook till the rice is soft for consumption. Then you can drop the fried meat at the top and cover in the last five minutes.
   Best served hot!!!