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Jollof rice is a popular dish across West Africa, with variations in countries such as Nigeria, Ghana, Senegal, and others. The dish is believed to have originated from the Wolof people of Senegal, and it spread across the region. Each country has its own version, with Nigerian Jollof being particularly famous for its bold flavors and spiciness.

Ingredients

The basic ingredients for Nigerian Jollof rice include:

• Long-grain parboiled rice
• Tomatoes (fresh or canned)
• Tomato paste
• Onions
• Red bell peppers
• Scotch bonnet peppers (for heat)
• Garlic
• Ginger
• Cooking oil (typically vegetable or palm oil)
• Stock (chicken or beef)
• Seasonings (thyme, curry powder, bay leaves, salt, and pepper)

Preparation

1. Base Sauce: Blend tomatoes, red bell peppers, scotch bonnet peppers, onions, garlic, and ginger to create a smooth puree.
2. Cooking the Sauce: Heat oil in a pot, add chopped onions and sauté until golden brown. Add tomato paste and fry until it loses its raw taste, then add the blended puree and cook until the sauce reduces and thickens.