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Jollof, or jollofrice, is a rice dish from West Africa. The dish is typically made with long-grain rice, tomatoes, chilies, onions, spices, and sometimes other vegetables and/or meat in a single pot, although its ingredients and preparation methods vary across different regions. The dish's origins are traced to Senegal.
Ghanaian cuisine refers to the meals of the Ghanaian people. The main dishes of Ghana are centered around starchy staple foods, accompanied by either a sauce or soup as well as a source of protein. The primary ingredients for the vast majority of soups and stews are tomatoes, hot peppers, and onions. As a result of these main ingredients, most Ghanaian soups and stews appear red or orange.
Àkàrà (Yoruba) (English: bean cake; Hausa: kosai; Portuguese: acarajé is a type of fritter made from cowpeas or beans by the Yoruba people of Nigeria, Togo and Benin. It is found throughout West African, Caribbean, and Brazilian cuisines. The dish is traditionally encountered in Brazil's northeastern state of Bahia, especially in the city of Salvador. Acarajé serves as both a religious offering to the gods in the Candomblé religion and as street food. The dish was brought by enslaved Nigerian citizens from West Africa, and can still be found in various forms in Nigeria, Ghana, Togo, Benin, Mali, Gambia, Burkina Faso and Sierra Leone.
Takikomi gohan is a Japanese rice dish seasoned with dashi and soy sauce along with mushrooms, vegetables, meat, or fish. The ingredients of takikomi gohan are cooked with the rice. This dish is consumed by people in Japan around the fall season since many root vegetables and mushrooms are harvested during this season in Japan. Ingredients will vary based on the seasonal vegetables and fish. Since this dish has nutritional value, and uses a small amount of rice with vegetables and proteins, some Japanese people eat it for dieting purposes.
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Fried plantain is a dish cooked wherever plantains grow, from West Africa to East Africa as well as Central America, the tropical region of northern South America and the Caribbean countries like Haiti to Cuba and in many parts of Southeast Asia and Oceania, where fried snacks are widely popular. In Indonesia it is called gorengan. It is called dodo in Yoruba in South West Nigeria, otherwise known as simply fried plantain in other parts of Nigeria. Kelewele is a fried spicy plantain or can be fried as a side dish for Red Red and fish stew in Ghana.
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Inflation rate in India was 4.83% as of April 2024, as per the Indian Ministry of Statistics and Programme Implementation. This represents a modest reduction from the previous figure of 5.69% for December 2023. CPI for the months of January, February and March 2024 are 5.10, 5.09 and 4.85 respectively. Inflation rates in India are usually quoted as changes in the Consumer Price Index (CPI), for all commodities.
Palm nut soup or banga is a soup made from palm fruit common in the Cameroonian, Ghanaian, Nigerian, Democratic Republic of Congo and Ivorian communities. The soup is made from a palm cream or palm nut base with stewed marinated meats, smoked dried fish, and aromatics. It is often eaten with starch, fufu, omotuo, banku, fonio, or rice. The use of the palm fruit in cooking is significant in Ivorian, Cameronian, Nigerian, Ghanaian, Liberian and other West and Central African cuisine.
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Ofada rice is a Yoruba dish. It is the name of an indigenous rice from a small community called Ofada, located in the Obafemi Owode Local Government Area of Ogun State. It is not exclusively grown in the community, but it is an indigenous rice grown in southwest Nigeria but named after the Ofada community. It is used in making a variety of dishes. Ofada rice are mostly blends, and some of the rice varieties in the blends are not indigenous to Africa; however, they usually also contain African rice. It is grown almost exclusively in Ogun State, a state in southwestern Nigeria. Ofada rice is grown on free-draining soil where the water table is permanently below the root of the plant.
Ozoz Sokoh is a Nigerian culinary writer, food historian, recipe developer, and culinary anthropologist. She has organized events around Nigerian foodways, including the first World Jollof Day in 2017.
Gastronationalism or culinary nationalism is the use of food and its history, production, control, preparation and consumption as a way of promoting nationalism and national identity. It may involve arguments between two or more regions or countries about whether a particular dish or preparation is claimed by one of those regions or countries and has been appropriated or co-opted by the others.
References
- ↑ Endurance, Okafor (2019-05-10). "What SBM's Jollof index says about inflation in Nigeria's regions". Businessday NG. Retrieved 2024-05-15.
- ↑ Osae-Brown, Anthony (October 30, 2023). "Nigeria's Rising Food Prices Hit Nation's Beloved Jollof Dish". Bloomberg. Retrieved May 15, 2024.
- ↑ Erezi, Dennis (2022-04-28). "Jollof Index, Chicken Republic, inflation and changing food consumption patterns". The Guardian Nigeria News - Nigeria and World News. Retrieved 2024-05-15.
- ↑ Adetayo, Ope. "How inflation made West Africa's prized jollof rice a pricey meal". Al Jazeera. Retrieved 2024-05-15.
- 1 2 Osae-Brown, Anthony, and Tope Alake. 2019. "Christmas Dinner in Nigeria This Year Misses One Key Ingredient." Bloomberg.
- 1 2 Taylor, Adam. (7 May 2021) "A Surge in Global Food Prices Puts Staple Meals out of Reach." The Washington Post
- ↑ Cost Of Preparing Jollof Rice In Nigeria Triples In Seven Years . Retrieved 2024-05-15– via www.youtube.com.