Wednesday, April 3, 2013
Making West African jollof rice stirs lively debate on what should be included
By Michele Kayal/The Associated Press
Esi Impraim’s parents came to the U.S. from Ghana, and her mom served jollof alongside fish or chicken and went light on the oil. But the dish, popular in countries such as Senegal, Nigeria, Ghana and Liberia, has as many variations as cooks. A one-pot meal, jollof’s basic ingredients include rice that turns bright umber in the tomato sauce, spices that range from nutmeg to chili peppers, and sometimes vegetables....