The Joy (and Friendly Pushing) of Jollof Rice

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Jollof rice is a West African dish made with rice, tomatoes, onions, lots of peppers, and lots of spices. Nigerians prepare it differently than Ghanaians, who prepare it differently than Liberians. There are versions from Senegal, Cameroon and Sierra Leone. The debate over who is superior is always passionate, sometimes deadly serious. Each one is the best and only jollof rice.

An example: A few years ago around Christmas, my colleague Helene Cooper made jollof rice for the Washington bureau of the New York Times. Helene was born in Liberia. She published a photo of your plate on the social media site then known as Twitter, calling it “the true and fair Liberian jollof rice.” It is unmatched. West African pretenders with their rival nonsense, sit down.”

Helene’s jollof rice won praise in the district that night, but today I want to focus your attention on Yewande Komolafe’s jollof rice. Jollof rice (above). (Yewande grew up in Nigeria, so it’s not for Helene.) Yours is a lovely recipe, perfect to prepare on a quiet Sunday afternoon and serve with fried bananas, stewed goat or simply some chicken thighs sautéed with salt, pepper and neutral oil and then crispy roasted.


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Once Sunday dinner is taken care of, we can dedicate ourselves to the rest of the week. …

I love Ali Slagle’s easy recipe for herb-marinated braised tofu, with its bright herb sauce. Add sliced ​​celery, maybe avocado, some nuts and seeds? I believe i do it.

Another Yewande winner: pan-seared chicken with peppers and tomatoes. The peppers and some onions melt in a silky sauce enlivened with sherry vinegar and cherry tomatoes, a perfect complement to bone-in chicken, excellent with rice and, in my house, with a baguette warmed in the oven.

Weeknight dinners are no better or easier than with Ali’s midnight pasta with roasted garlic, olive oil and chili, a version of aglio e olio pasta. It’s a little more complex than the original because of the roasted garlic, but it’s no real chore if you make it in a toaster oven in the morning before work, while reading The Times. (You should!)

Melissa Clark’s recipe for crispy chickpea stew with vegetables and lemon It’s exceptional, with hints of salty feta, hints of tender vegetables, and the wonderful crunch of fried chickpeas sprinkled on top. Best of all on a Thursday night – all you need is one pot.

There are thousands more recipes to cook this week waiting for you at New York Times Kitchen. Yes, you need a subscription to read them. Subscriptions support our work and allow it to continue. So if you haven’t already, I hope you’ll consider subscribing today. Thank you so much.

If you are having difficulties with our technology, please contact us: cookingcare@nytimes.com. Someone will contact you. Or if you want to give us an apple or a worm, write to me directly: foodeditor@nytimes.com. I can’t answer everyone. It’s a lot of mail. But I read every letter I receive.

Now, it has nothing to do with stinky cheeses or the sound of onions sizzling in butter, but I wanted to share a few more titles I picked up during my recent vacation: books worth reading, little gifts for everyone.

Here is Siri Hustvedt’s 1996 novel “The Enchantment of Lily Dahl”: passionate, fun and mysterious. Also, “Deepti Kapoor”Age of vice”, an epic, deluxe thriller set in contemporary India, published this year. “I liked the Scot Lehigh one”Just east of nowhere” also, a dark coming-of-age story set in a struggling Maine coastal town, also published this year.

Finally, let’s get super freaky, with “” by Mordecai RichlerRider of Saint Urban”, published in 1971. Travel back in time to the oddities, excesses and needs of that decade, with plot and comedy to spare. Enjoy one or more of those, cook your jollof and I’ll see you next week.

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