Jollof rice,also called Benachin (Wolof: “one pot”), is a popular dish in many parts of West Africa. It originated amongst members of the Wolof ethnic group in Senegal ; the historic name for the Wolof people and their empire being Jollof, but has since spread to the whole of West Africa, especially Nigeria, Togo, Ghana, Sierra Leone, Senegal and Liberia. There are many variations of Jollof rice. The most common basic ingredients include rice, tomatoes and tomato paste, onions, salt, and hot red pepper. Beyond that, nearly any kind of meat, vegetable, or spice can be added.
The dish consists of easy cook, basmati, or African rice, tomatoes and tomato paste, onions, salt, spices (such as nutmeg, ginger, Scotch bonnet (pepper), and cumin) and chili peppers; optional ingredients can be added such as vegetables, meats, fish.
The cooking method for Jollof rice begins with using oil (palm or peanut oil) to fry finely-chopped onions, tomatoes and ground pepper (plus any other optional seasoning); adding stock; and then cooking the rice in this mixture so it takes up all the liquid. The rice takes on a characteristic orange color from the mixture. It can be served with cooked meat, such as chicken or fish, and vegetables separately on the plate or they can be stirred in at the end.
Optional ingredients can include garlic, peas, thyme, African nutmeg, tea-bush leaves, partminger (a herb from the basil family), and curry powder.
It is often served with fried plantain and salad.
Source: WKD INFO SITE.