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 amon gst members of the Wolof ethnic group in the Senegambia region; the historic nam e for the Wolof people and their empire being Jollof,[1][2] but has since spread to the whole of West Africa, especially Nigeria, Togo, Ghana, Sierra Leone and Liberia.[3][4] There are many variations of Jollof rice. The most common basic i ngredients are rice, tomatoes and tomato paste, onion, salt, and red pepper. Bey ond that, nearly any kind of meat, vegetable, or spice can be added. Ingredients[edit]

This section needs additional citations for verification. Please help improve th is article by adding citations to reliable sources. Unsourced material may be ch allenged and removed. (October 2013) The dish consists of easy cook or basmati rice, tomatoes and tomato paste, onion , salt, spices (such as nutmeg, ginger, Scotch bonnet (pepper), cumin) and chili pepper; optional ingredients can be added such as vegetables, meats and fish.[5 ] The cooking method for Jollof rice begins with using oil to fry finely-chopped o nions, tomatoes and ground pepper (plus any other optional seasoning); adding st ock; and then cooking the rice in this mixture so it takes up all the liquid. Th e rice takes on a characteristic orange colour from the mixture. It can be serve d with cooked meat, chicken, fish,or vegetables separately on the plate or they can be stirred in at the end. Optional ingredients can include garlic, peas, thyme, African nutmeg, tea-bush l eaves, partminger (an herb of the basil family), and/or curry powder.[citation n eeded] It is often served with fried plantain and salad.