Rice dishes appear in all parts of Africa.
African cuisine varies widely across the continent. Just as regional dishes exist in the United States, Africa has many areas with national foods that differ from each other from the spicy chilies of East Africa to the Mediterranean flair of North Africa's dishes to the European and Asian influenced South and West African nations.
Senegalese Fish and Rice Stew (Thiebou-dienn-sous-verre)
Closely resembling jollof rice of Nigeria, the rice in Senegalese Fish and Rice Stew, or thiebou-dienn-sous-verre, is cooked separately from the fish and vegetables. Similar to many other East African foods, the stew is cooked with fire-hot chili peppers. Senegalese eat this by scooping up the food directly with their right hand.
Jollof Rice
The basic ingredients of jollof rice include tomatoes, onions, red peppers, tomato sauce, meat and various spices. They are combined together to make a filling dish common in Nigeria. Many variations of this dish exist around the African continent with variations in the type of meat, vegetables or spices used. Chicken is usually used in jollof rice, but beef, goat, pork or seafood might be substituted depending on what meat is available to the cook.
Pilau
According to Mary Otieno of Bemidji State University, the eastern coast of Africa shares many common dishes with its neighbor to the east, Asia. For pilau, rice and meat are cooked together with a mixture of pilau spices including cinnamon, cardamon, cloves and saffron. The cook browns cubes of meat, such as beef, chicken, fish, mutton or shrimp in a skillet with chopped onions. The hot rice and meat dish can be served with a salad of chopped onions, tomatoes and vinegar known as kachumbari.
Tags: chopped onions, Fish Rice, Fish Rice Stew, jollof rice, rice meat, Rice Stew