: 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 amongst members of the Wolof ethnic group in Gambia but has since spread to the" whole of West Africa, especially Nigeria, Ghana, and Liberia. There are many variations of Jollof rice.
The most common basic ingredients are rice, tomatoes and tomato paste, onion, salt, and red pepper. Beyond that, nearly any kind of meat, vegetable, or spice can be added." - (source, Wikipedia, http://en.wikipedia.org/wiki/Jollof_rice
)VERSIONS IN THE AMERICAS
: In my research I have not found any dish in the Americas that has a direct correlation to Jollof Rice. However, I have found a number of dishes that are very similar such as Arroz Con Pollo
and the Valencian dish Paella
. Arroz Con Pollo has more in common with Paella and is popular throughout Latin America and the Spanish speaking Caribbean islands.
Jollof Rice with the exception of one main ingredient seen in Paella and Arroz Con Pollo, Saffron, is prepared in very much the same way. In the Southern US, there are a number of rice related dishes but none of them directly correlate to Jollof Rice per se either. The interesting history is that during the Trans-Atlantic Slave Trade, many West Africans from the Senegal/Gambia were experts in growing and cultivating rice.
Many of those people ended up in what is known as the Low Country and Sea Island cost of the Carolinas and Georgia. So if there are any dishes directly connected to Jollof Rice it would be the rice dishes of the Gullah people, (http://habee.hubpages.com/hub/The-Cuisine-of-the-Gullah-Creoles
). The particular dish I'm thinking of is simply called Gullah Rice but instead of it being red from the use of tomatoes, it is brown like a Creole Dirty Rice instead.
You can find a recipe for Jollof Rice at, http://chefinyou.com/2009/10/african-jollof-rice-recipe/