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The Kitchen Table: Jollof Rice and Chicken. Amen.

When it comes to food, I’m relatively easy- give me rice any day. I love rice, I eat rice every single day of my life. No lie. The day I don’t eat rice is the day something is wrong with me. As a child I couldn’t wait to grow up and not abide by my parents household rule of having a balanced diet which to this day includes, fruits and vegetables. I couldn’t wait to eat rice any day or everyday of the week; because of me we had a food time table growing up and it only allowed for rice three days in the week and I couldn’t wait until I was old enough to defile that rule; to be honest that was probably my whole premise of growing up- to eat rice all the time… lol. Whether eating out or eating in, rice is my go to food. Hence I love oriental cuisines; Thai or Chinese especially.

I can sell my soul for a delicious pot of rice. Pot of jollof rice, and my life is yours. FACT.

Its a good thing I can make it isn’t it.

The origin of Jollof rice is a subject of much dispute amongst Africans, it is thought to have originated from the Wolof tribe of Senegal and The Gambia, who also refer to it as Benachin, meaning one pot- that’s all you need to cook it. Besides the Senegambia region, indigenous Togolese claim it, Nigerians claim it, Ghanians claim it…West Africa claims this dish. It is the region it is most popular in. There are many methods of cooking jollof rice, it simply depends on what floats your boat. I’m going to share mine with you.

Ingredients-

Jollof Rice

Chicken

Isn’t chicken the best thing to ever happen to mankind?!! Isn’t it just?!! All you need is a packet of drumsticks from any supermarket.

Preparation-

Bon Apetit!

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