On the Origins and Interpretations of Nigeria’s Jellof (or Jollof) Rice
Nigeria smells of many things: the greasy air, the unprecedented gossips, the blossoming culture, but especially the beautiful scent of lovely delicacies and national enjoyment. One particular smell no one cares to miss is the delicious aroma of Jellof rice. In the past, tourists on their first visit have had endless praise for this rice with red tomatoes, onions and pepper, all seasoned properly. It’s served with fried plantain, peppered-chicken or well-grilled fish, but it might as well be eaten by itself without any company.
There is a curious attempt to discover the origin of Jellof rice by several admirers and lover of the dish. It isn’t only a Nigerian dish, it’s also served in several countries in West Africa.
An adopted theory has it that Jellof rice emerged from the Senegambia region of West Africa in the 14th to 16th century. Facts point to the ancient Jelof Empire, which is in modern day Senegal and Gambia. The occupation practiced by the people of the Jelof Empire was predominately rice farming. Because of this, the Portuguese developed a trading route in the Senegal River. There, business operated by barter to trade items like tomatoes and pepper in exchange for large amounts of rice from the Jelof Empire. The trading continued till the 15th century till the people of the Jelof Empire were able to cultivate their own tomato peppers within their territory.
In Nigeria, Jellof rice is served on several occasions, such as weddings, birthdays, parties and meetings. Despite its collective availability in occasions and ceremonies across the country, its preparation and appearance vary according to ethnic and cultural groups and can relate, also, to class.
Nigeria has more than 200 million citizens and more than 250 ethnic groups. However, the latter can be divided into three major ethnic groups, based on location and culture. These ethnic groups include Igbo, Hausa and Yoruba. Each one of these three ethnic groups has its different ways and ingredient for cooking Jellof rice.
There is always a different way to serve the dish, too, especially in the ceremonies of highly commanding dignitaries in the country. This is what’s implied with the Nigerian saying “Jellof rice get levels,” referring to people many social classes who hold the dish in high esteem.
Still, most ceremonial Jellof rice meals are cooked by high-ranking hotels in the country like Eko Hotel and lot more. So, if you are a tourist wanting to grace Nigeria’s lovely dishes, don't forget to have a taste of the Jellof rice.
Photo by Matthew Lakeland on Unsplash.
Igbo Jellof rice
In Nigeria today, the Igbos are the only ethnic group that cannot host a ceremony without Jellof rice, which is to say clumsily that most people attend Igbo ceremonies uninvited, because of the well-prepared Igbo Jellof rice and its tempting scent. What follows is the recipe I learned from my mom. By age 11, I was making this so well, I was nicknamed Jellof Rice Baby.
Parboiled rice (any amount)
Any amount of groundnut or peanut oil
Large chopped onions
Teaspoons tomato paste
Fresh green chile, seeded and chopped
Stock of your choice
Any amount of cooked meat, such as fried chicken, beef or fish
Put the rice in a clean pot and then cook for 10-15 minutes, wash and put in a clean bowl.
Heat the oil in a frying pan and sauté the onion until soft, but not browned. Add the tomato paste and Chile, and cook on medium heat while stirring, about 2 minutes. Add the rice and continue stirring. Add the stock and bring the mixture to a boil. Reduce heat to medium and cook until soft and supple. Then your delicious Igbo Jellof rice is served.
Hausa Jellof rice
Unlike the Igbo ethnic group, who are Jellof rice lovers, the Hausa may prefer serving tuwo and soup for guests in ceremonies, because Jellof rice isn’t a big deal. That doesn’t stop them from having a distinguishing way of preparing their own traditional Jellof rice.
4 peppers
Parboiled rice (any amount)
Large chopped onions
5 big fresh tomatoes
2 teaspoons of ground dadawa/iru fermented locust beans
1 small potato
Spices and seasonings
1 serving spoon of palm oil
Any amount of cooked meat, such as fried chicken, beef or fish.
Wash the rice. Grate the pepper and slice the onion into a sizeable amount. Heat the palm oil and add the pepper and onion, add the meat and spices (salt, Maggi, dadawa, thyme, curry powder).
Cut the potatoes into small bits.
Add the rice and a cup of water and cover the pot.
When the water is absorbed, add the potatoes and add a small amount of water. Leave for 10 minutes, and food is ready.
Yoruba Jellof Rice
I learned to make this style on my first visit to Lagos, were I stayed with my aunt. Because lagos is dominated with Yoruba Igbo, others learn their culture too. makes the Yoruba Jellof rice more savory and different from other ethnic groups’ Jellof rice is the scent firewood smoke gives to it.
1 cup palm nut cream
Handful chopped onion
1 teaspoon dried pepper powder
3 cups of washed parboiled rice
1 ½ heaped tablespoons iru (locust beans)
Handful ede (dried crayfish)
Large dried catfish
Spices and seasonings
Over a low wood fire, fry the palm nut oil. Add in the onion and pepper and fry, put seasonings and spice including 1 tablespoon of locust beans. Add the dried crayfish and dried catfish.
Over a high fire, add some water and the rice. Cook about 35 minutes, and bon appetit.
