Rice, African style

 We grow organic brown rice here in the Philippines, but a lot of rice is grown in West Africa, and originally that rice , Oryza glaberrima was a slightly different type than Asian rice, and was domesticated 3000 years ago.according to Wikipedia.

In comparison to Asian rice, African rice is hardy, pest-resistant, low-labour, and suited to a larger variety of African conditions. It is described as filling, with a distinct nutty flavour.

This rice was the one originally planted in the Southern Unite states, but even in Africa, it has mainly been replaced by the Asian variety which is more productive, but there is a push to continue growing this valuable crop.

more at Atlas Obscura.

If you’ve been paying attention to the growth in interest in West African culinary traditions, you’ve probably noticed the increased popularity of Jollof rice.

The name derives from one of the kingdoms of my Ancestors, the Wolof peoples living in modern-day Senegal, Gambia, and Mauritania. The Wolof have a great reputation as traders, artisans, musicians, and cooks, forming along with their neighbors the heart of the culture and cuisine of Senegambia...

Jollof rice, or benachin, may be from Senegambia, but it spread through Wolof and Mande traders and unfortunately due to colonialism. Different countries have different names and styles of preparation to match. The fiercest rivalry may be between Ghana and Nigeria. However, Jollof-style rice became the grandmother of Lowcountry red rice as well as jambalaya and rice from Mexico, Brazil, and various spaces in the Caribbean. All you need is tomato, onion, pepper, and spices.

Recipe at link

this video explains how you make it.

 

this cook uses Jasmine rice, a fragrant long grain rice that is often imported here and into the USA from India or SEAsia, since the African rice is not available in most western countries.

This article at FlavorInsider compares Jollof rice and Jumbalaya. Some similarities but not the same.