Today I am sharing the best Cameroonian jollof rice recipe you will find on the internet. This is a recreation of Cameroonian jollof rice with one key ingredient.
A random google search of jollof rice will give you about 1.750.000 results in 1,26 seconds. That shows the popularity of this one-pot dish. There’s even a World Jollof Rice Day, come August 22, make sure Cameroonian jollof rice is on your menu.
Jollof rice is a staple in most West African countries, Senegal, Liberia, Sierra Leone, Nigeria, Ghana, Cameroon, Togo, and Gambia.
I watched a video that cracked me up lately; a debate on which country has the best Jollof rice. Apparently, there is an argument with respect to the origin of jollof rice. Ghanaians believe jollof rice is their invention, ha while Nigerians strongly claim it originated from their land (ah Naija no di carry last abi?). Read this article, the argument between the two nations is just hilarious. I understand the emotional attachment to this delicacy, though, it is so delicious.
Well, Jollof rice clearly originated from Senegal but spread across Africa with each country having its unique touch to the dish. If you ask me, after eating the different variations, Cameroonian jollof rice stands out! One thing unites the different recipes; no matter the ingredients you use, the end product should be red.
Cameroonian jollof rice
The basic ingredients for any good jollof rice are tomato, salt, onions, vegetable oil, seasoning cubes. Now any chef can get creative with other ingredients. I love being creative in the kitchen.
So this is the key ingredient that gave me the best Cameroonian jollof rice; smoked paprika! I wanted a spice that will give me the effect of rice cooked on a local firewood kitchen like my mom’s and this little red spice did a great job.
Now that said, let’s get to the cooking: