Sierra Leone Jollof Rice is the Best, Hands Down!
I'm sure you've heard about the Nigerian/Ghanaian jollof battle. Well, we let the amateurs make all the noise. However, they know where to get the best Jollof.
By Theo Edwards
Rebecca Grace Foray gave Sierra Leone the win at the 2024 Jollof Rice Competition in Sydney, Australia
Saturday 27 April 2024, from 5pm till 8pm, Liverpool's finest chefs go head-to-head to compete for the coveted title of the city's best homemade jollof rice
I'm sure you've heard about the Nigerian/Ghanaian jollof battle. Well, we let the amateurs make all the noise. However, they know where to get the best Jollof.
Jollof rice is an incredibly popular West African dish made with rice, tomatoes, onions, a variety of hot peppers, and a unique selection of spices. It is prepared differently across the region, with Nigerians, Ghanaians, Liberians, Senegalese, Cameroonians, and Sierra Leoneans having all developed their unique and delicious versions of this dish.
The debate over which version of jollof rice is superior is often passionate and sometimes deadly serious. Each country strongly believes its version is the best and most authentic, leaving little room for doubt.
As part of the 2024 Motherland African Festival, Australia celebrates the many flavors of Africa with a jollof rice cooking competition, and the winner takes home $1,000 (one thousand dollars).
This was a competition for the ultimate culinary crown, with a variety of flavors and techniques on display.
Hands-down! Rebecca Grace Foray, a young Sierra Leonean, was announced the highly coveted award for the most delicious Jollof Rice in the 2024 Best Jollof Rice competition.
The mayor of Liverpool City Council, Mayor Ned Mannoun, presented the award.
However you make it, this West African dish of rice, tomatoes, lots of peppers, and lots of spice is an excellent centerpiece for Sunday dinner.
The Motherland African Festival was an amazing experience for foodies!
The festival brought delicious flavors from Sudan, Nigeria, Zimbabwe, Kenya, Ethiopia, and more that were available at the Macquarie Mall. Mukimo, chargrilled plates, fufu - I can only imagine how tantalizing they must have been!
Ackee and Saltfish: A Jamaican navigates the taste of home
Source: This post is from Aljazeera: By Summer EldemireJamaicans have transformed a history of pain into delicious food, but what if you are allergic to your national dish?
Jamaicans have transformed a history of pain into delicious food, but what if you are allergic to your national dish?
Source: This post is from aljazeera: By Summer Eldemire
"Oh my goodness, that banana is green, how can you eat that?" asks my uncle.
It is 7am and the banana I am about to put into my smoothie is not technically green. But it's also not so ripe that it's brown, the way we Jamaicans usually eat them. After 10 years living away from my home, I have gotten used to eating the barely ripe tasteless bananas that grace the shelves of Key Foods in Brooklyn, New York, where I live for most of the year.
Each time I return home for vacation, my family and friends giggle at all the "foreign" habits I have picked up. Green banana? A runny egg? Almond milk? My cousins shake their heads as I make myself breakfast.
We Jamaicans are an exclusive set of people - citizenship is not something that is automatically renewed, it is a relationship you must fight for. You earn it by keeping up with the latest dances, the new slang, and displaying your loyalty by hunting down Jamaican food wherever you are and loudly despising all other cuisines. Take your eyes off the culture for a second and you will find yourself left behind.