Jollof de Bissau
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The Tale of Jollof de Bissau
Jollof rice traces back to the Wolof people of the Senegambia region around the historic Jolof Empire, spreading across West Africa over centuries into countless regional versions, each nation fiercely proud of its own — the good-natured "jollof wars" between Nigeria, Ghana, and Senegal are a well-known culinary rivalry. Guinea-Bissau's version reflects this shared heritage layered with Portuguese colonial influence.
Ingredients
Scale:· 8 servings
- 4 cups rice
- 2.5 lb chicken pieces
- 4 tomatoes, blended
- 2 tbsp tomato paste
- 2 onions
- 3 cloves garlic
- 1/3 cup vegetable oil
- 2 cups cabbage and carrot, chopped
- 1 scotch bonnet chili
- Bay leaves and salt, to taste
Instructions
- 1Brown the chicken in oil, then remove.
- 2Saute the onion and garlic in the same pot.
- 3Add the tomato paste and fry briefly, then add the blended tomatoes and cook down 15 minutes into a thick base.
- 4Return the chicken, add the chili, bay leaves, and water, and simmer 20 minutes until the chicken is tender.
- 5Add the cabbage and carrot, cook until tender, then set aside with the chicken.
- 6Stir the rinsed rice into the sauce, cover, and cook on low 20-25 minutes until tender.
- 7Fluff and serve topped with the chicken and vegetables.
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