Battle of the Jollof: Nigeria, Cameroon, and Ghana

Battle of the Jollof: Nigeria, Cameroon, and Ghana

New show called “Dish it Out” got interesting since it’s about Battle of the Jollof. She is digging deep into food, culture, and small talk. Which means you will get tasty arguments and tasty food.

Battle of the Jollof: Here are the contenders.

Battle of the Jollof: Nigeria, Cameroon, and Ghana

Three cool girls from Memorial University are Effie Tsognby, Emmanuella Amoah, and Kaycee Nene. They love the jollof rice from their home country, which is a beloved West African dish made in just one pot.

Battle of the Jollof: Cameroon’s Crunchy Delight

Effie, who is from Cameroon, swears by the jollof from her country. How it feels and how good the vegetables are are what matter. That’s how the Cameroonians do things: crunchy and tasty.

Battle of the Jollof: Ghana’s Spicy Taste

Emmanuella, who is from Ghana, knows that her jollof is the best. She says it’s a bit like the one in Nigeria, but with a difference. People from Ghana don’t like their rice to be too soft or mushy. They like it to have a bit more bite.

Battle of the Jollof: The Red Riot in Nigeria

Then there’s Kaycee, the Nigerian winner. The color is very important to him. He says that if your jollof doesn’t have that bright red color, it’s not good enough.

The Final Battle

The guys went head-to-head on Dish it Out to settle this tasty fight. Also, guess what? The shiny spoon went to Kaycee’s jollof. Want to try the dish that won? Keep reading to find out Kaycee’s secret recipe.

Kaycee’s Great Recipe

Things used:

  • 400 to 500 grams of long grain rice
  • 2 large red onions
  • 4 Roma or plum tomatoes
  • 2 peppers red
  • Three garlic cloves and one scotch bonnet
  • 1 small piece of ginger
  • You can choose any protein.
  • Any kind of oil
  • 1 jar of tomato paste
  • Stock for chicken
  • Spices: curry, chicken bouillon, red pepper, bay leaves, thyme leaves, smoked paprika, salt, and pepper.

What to do:

  • On a baking sheet, roast tomatoes, bell peppers, and one onion.
  • After the vegetables are cooked, add the scotch bonnet, garlic, and ginger and blend until smooth.
  • Cut up the last bit of onion and fry it until it’s almost burnt.
  • Fry for 10 to 15 minutes after adding the tomato paste.
  • Add the blended mixture and spices and mix them in.
  • Let it cook for 10 to 15 minutes.
  • Put in the chicken stock and let it cook for 5 minutes.
  • Change the spices, then add water and washed rice.
  • Put a tight lid on top and cook on low heat until everything is done.
  • Char the base of the mixture and rice a bit to get that real Nigerian smoky flavor. For a smoky touch, you could also use charcoal.
  • Have fun with your Nigerian party jollof rice and your favorite beef or chicken.

In conclusion

That’s it! Kaycee’s famous jollof recipe. But hey, everyone has different tastes. Why not try all three and make up your own mind? Start the jollof fight!

Why people love West African jollof rice so much