Jolof is a rice dish popular among residents of many West African states. Mali, Ghana, Senegal, Sierra Leone and Liberia have their own options for jolofa.
| Jolof | |
|---|---|
 Jolof | |
| Included in national cuisines | |
| Senegalese cuisine , Nigerian cuisine | |
| Author | unknown |
| Appearance time | unknown |
| Components | |
| The main | Rice, Tomatoes |
Origin and distribution
The name of the dish comes from the name of the Wolof people. In French speaking regions it is called riz au gras. A number of researchers consider jolof the most famous African dish outside the mainland [1] [2] .
Nigerians and Ghanaians argue about the origin of Jolof: both of them argue that it is their people who own the dish. This issue is quite important and sensitive for both peoples. The first sources of the dish are found in Senegal, whose territories in ancient times were part of the Wolof state. Food and agriculture historian James Macken agrees with this statement, while pointing out the possibility of the distribution of the Jolof by merchants of the Mali Empire , who moved to large centers and brought with them knowledge of blacksmithing and agriculture [2] .
Main Ingredients
The dish usually consists of rice, tomatoes, tomato paste. Among the ingredients can be meat, fish, shellfish, as well as various vegetables: potatoes, cabbage. Due to the fact that palm oil and tomato paste are used in the preparation, the color of jolof is usually red [3] .
Notes
- ↑ Ayto, John. Jollof rice // The Diner's Dictionary: Word Origins of Food and Drink. - Oxford University Press, 2012 .-- S. 188. - ISBN 978-0199640249 .
- ↑ 1 2 McCann, James C. A west African culinary grammar. Stirring the Pot: A History of African Cuisine. - Ohio University Press, 2009 .-- S. 133-135. - ISBN 978-0896802728 .
- ↑ Alan Davidson, Tom Jaine. Jollof rice // The Oxford Companion to Food. - Oxford University Press, 2014 .-- S. 434. - ISBN 978-0-19-967733-7 .