To me, jollof rice is home. Rice stewed in a puree of tomatoes, peppers and onions, cooked just enough to burn the bottom of the pot: It’s what I grew up eating, tasting it from my mother’s wooden ...

The Nigerian community has long been battling every other country for the title of the best jollof rice makers. And while their main competitor has been Ghana, the "Giant of Africa" is always ready ...

As jollof rice makes its mark in the U.S. culinary scene, chefs talk appropriation, appreciation, and what makes it West Africa’s most revered and hotly debated dish. Since its inception, diasporic ...

Jollof rice is usually made differently depending on what region you are in/from. The Ghanians use perfumed rice, the Nigerians have a smoky element to theirs, and the Senegalese usually have more of ...

For the rice: Place the rice in a colander or fine mesh strainer and rinse under cool water for 5 minutes, or until the water is clear. Heat the olive oil in a large saucepan set over medium-high heat ...

The event proved that jollof rice continues to bring the community together. The Fifth Annual Battle of Jollof cooked up some high energy in New York for those across the Black diaspora. The event, ...

The topic of jollof rice inspires lively debates among natives of West African countries — and admirers of their food culture. The one-pot dish, which gets color and spice from tomatoes and chiles, is ...