Recipe Jollof Rice

Jollof Rice

Jollof rice, also called 'Benachin' meaning one pot in the Wolof language, is a popular dish in many parts of West Africa. It is thought to have originated amongst members of the Wolof ethnic group in the Senegambia region but has since spread to the whole of West Africa, especially Nigeria, Togo, Ghana, Sierra Leone and Liberia.

Ingredients

2 cigar cups | 500g (1.1 lbs) long grain white rice

Tomato Stew 500 mls

Chicken (whole chicken, drumsticks or chicken breast)

Pepper and salt (to taste)

2 medium onions

Seasoning – 3 Maggi/Knorr cubes & Thyme (2 teaspoon)

Pour the chicken stock and the tomato stew into a sizeable pot and leave to boil. Add the drained parboiled rice, salt and pepper to taste. The water level should be the same level of the rice. This is to ensure that all the water dries up by the time the rice is cooked. Cover the pot and leave to cook on low to medium heat. This way the rice does not burn before the water dries up.