Introduction
Africa has large tracts of arable lands and therefore consume a lot of organic food. These meals are produced from commercial and subsistence farming activities and are eaten domestically or utilized by commercial eateries. Although crops vary from one geographical region to the other, one produce that stands ubiquitous is rice. For this reason, meals prepared from this cereal are the most common.
Jollof
Jollof is the most famous dish all across Africa. Though slight variations exist, the basic ingredients and cooking methods hardly differ.
Why popular
Jollof is a popular dish in Africa for a myriad of reasons. It’s easy to cook, requires minimal ingredients, ready to serve in minutes and not utensil-intensive.
Where served
Jollof is consumed as family meals but also serves as ceremonial dish during events such as parties. Almost every eatery in Africa serves jollof. It is the most common dish at street food stands in Africa.
Regions most popular
Jollof rice is more popular in West Africa than in any other region in Africa. It’s believed that it’s origins in Senegal may have contributed to this occurrence. It’s a view held by many culinary experts and connoisseurs that Jollof is derived from the name of an ethnic group in Senegal called Wollof. In West Africa jollof is most patronize by Senegal, Ghana, Mali and Nigeria.
Recipe
The meal is made from rice, vegetables and meat/fish. It’s like a one pot dish or casserole. The stew is prepared in a pot and later added to a boil.
Varieties
Each region has its variety of this staple dish. Some like it spicy, others mild. There is an edition with saturated fish or meat and another lean. Other cooking styles are concentration of veggies and sticky boil.
Garnishing
Jollof has several garnishing options. Most common are fried ripe plantain, eggs, salad, beans, pepper sauce and gravy.