A friend once said to me: “rice to a Nigerian is the same as potatoes to an Englishman”. A cliché, perhaps, but Nigerians DO love rice, being the highest importer of rice in Africa and eating an estimated five million tonnes annually! Many eat it at least once a day in various forms, the most famous of all being Jollof rice (a one-pot dish of rice, tomatoes, onions and chilli and other spices). Ironically, it originated from the Wolof people of Senegal and Gambia, a fact lost on (or more likely, ignored) by many Nigerians who believe that it is in fact “Nigerian food”.

Other one-pot rice dishes are popular such as rice and beans; coconut rice; and fried rice (inspired by Chinese food). Even simpler is plain boiled rice accompanied by a tomato sauce (with some protein and/or leafy vegetables). 

In recent years, locally grown rice varieties have made a comeback as people rediscover their unique flavours and health benefits (they tend to be sold unpolished). The most popular, Ofada, is a short-grained variety with distinct brown stripes and a lovely nutty taste. It is most popularly served with ayamáshe stew, but may be used in place of other types of rice. 

We tend to use long-grain rice, although Basmati Rice (often referred to as ‘basmatic rice’, for some unknown reason) and Jasmine Rice are pretty popular in cities. 

Basmati Rice & Stew