The tantalising rice dishes of Africa

RICE can be considered a staple food in Africa because the majority of people on the continent eat this grain in a variety of different ways.

It is filling, versatile, and delicious if cooked well.

With Africa Month in full swing, we take a look at some of the popular rice dishes around Africa.

Thieboudienne

The national dish of West African state Senegal, thieboudienne is an aromatic combination of fish, vegetables, and rice in a hearty tomato sauce flavoured with garlic and chilli. According to the African Food Network, the origin of thieboudienne is fascinating but not clear cut as the recipe was handed down via oral tradition.

The food site reveals that according to one story, this dish was accidentally created by a cook at the colonial governor’s residence; rice was substituted in place of barley due to a barley shortage.

Another story says the origin of this dish is commonly attributed to the city of St Louis where, in the 19th century,

a variant called Thieboudiene Penda Mbaye, was prepared.

Whatever its origins, it’s good to know how to prepare the dish as it gives you the option to either enjoy your own cooking or eat it at restaurants. You also have the freedom to customise it to suit your preferences.

Riz gras

Riz gras, the French term for fat rice, is Burkina Faso’s national one-pot dish, consisting of white rice, tomato paste and vegetables such as eggplants, carrots, onions, chilli peppers, and garlic that are boiled together in a thick rice stew and served with a few strands of raw onions on top. If meat is used in the dish, it is browned at the beginning. Peanut oil is heavily used in its making, giving it its name.

Although the dish is not flashy, it is perfect comfort food – proteins, carbohydrates and vegetables all in one dish.

Jollof rice

Jollof rice, a mouth-watering spicy delicacy, is one of the world’s greatest rice dishes. It was originally from Senegal but has spread to other West African countries including Nigeria, Ghana, Sierra Leone, Liberia, Cameroon, and the Gambia.

It is basically made by cooking white rice mixed in a savoury and spicy tomato-based sauce – which gives jollof rice its typical deep-red appearance. Almost every West African country has its own version of this world-famous dish. These variations are possible based on how the ingredients were combined during cooking or the inclusion of optional ingredients which differ from country to country.

The combination of spices gives jollof rice a mesmerising aroma that welcomes you when approaching the reception at parties or restaurants.

Palm oil rice

This rice dish is popularly known as concoction rice, mostly because all the ingredients are put in at the same time. It is an alternative to jollof and is prepared with palm oil and other local ingredients such as dry fish, scent leaves or pumpkin leaves.

Yellow rice

A traditional favourite of South Africa, yellow rice – known locally as geel-rys – gets its name from the vibrant colour of turmeric. Yellow rice is a mixture of basmati rice (although other long grains are sometimes used), sugar, salt, pepper, oil, and of course, turmeric. Additionally, cardamom and cinnamon can be used to give the dish a nice kick. Sometimes, raisins are also added to enhance the flavour. Yellow rice is usually served with a South African curry dish called bobotie, which is quite similar to moussaka.

Waakye

Although it originated in the

northern parts of Ghana, the riceand-bean-based dish known as waakye is today consumed on a national level.

Whether it's eaten for breakfast or lunch, this dish can be made as rich and as filling as one likes by adding an almost unending list of accompaniments. The most typical ones include fried plantains, the spaghetti-like Talia, a black pepper sauce called shito, boiled eggs, avocados, a tomato-based soup that contains meat, and gari foto – a mashed sauce made with finely grated cassava.