The Birthplace of Jollof Rice: A Culinary Journey in St Louis, Senegal

🍚Jollof rice is a popular West African dish made with tomato-infused rice and various ingredients, including fish.

🔥St Louis in Senegal is the birthplace of jollof rice, also known as chebogen, and is known for its incredible flavors and unique recipe.

🍅Tomatoes are a key ingredient in jollof rice and provide a delicious acidity to the dish.

🌶️Scotch bonnet peppers are commonly used in jollof rice to add a spicy kick and enhance the flavors.

🥘The traditional method of making jollof rice involves simmering and frying the vegetables before adding the rice and fish.

What is jollof rice?

—Jollof rice is a popular West African dish made with tomato-infused rice and various ingredients, such as fish, vegetables, and spices.

What makes the jollof rice in St Louis special?

—St Louis in Senegal is the birthplace of jollof rice, and its recipe and flavors are considered to be authentic and traditional.

What are the key ingredients in jollof rice?

—The key ingredients in jollof rice include rice, tomatoes, onions, peppers, fish, and various spices for flavoring.

Is jollof rice a spicy dish?

—Yes, jollof rice can be spicy, depending on the amount of spices and chili peppers used in the recipe.

How is jollof rice traditionally cooked?

—Traditionally, jollof rice is cooked by simmering and frying the vegetables, then adding rice and fish, and allowing it to cook until the rice is fluffy and the flavors are fully absorbed.

00:00Mark Wiens explores St Louis, Senegal, known as the birthplace of jollof rice.

01:18Jollof rice, also known as chebogen, originated in St Louis and is a famous dish in West Africa.

05:57The process of making jollof rice involves simmering and frying vegetables, adding rice and fish, and allowing the flavors to infuse.

09:59The rice is par-steamed and cooked in a broth infused with tomatoes, onions, and various spices.

17:31The assembled dish is presented on a tray and enjoyed communally, creating a unique dining experience.