It was practically impossible to find any interesting trivia on Nigeria, other than politics, sports and the latest news, none of which piqued my interest. In fact I almost decided against doing Nigeria, but was persuaded by a very appealing recipe for Jollof Chicken and Rice which originated during their French colonization and reminded me fleetingly of a good old fashioned Jambalaya.Several variations of this dish have evolved over time in several African countries; the Nigerian version of the recipe calls for boneless chicken breasts pan fried and set aside. In the same pan, onions were sauteed along with the chicken juices and seasoned with salt, pepper, crushed red pepper, cinnamon, and thyme. A small can of tomatoes was added in and eventually the chicken broth. Once it started to boil, the heat was reduced and the cooked chicken and rice were simmered in this flavorful soupy mix till cooked through. Amazingly quick and simple and very satisfying, I will probably continue to cook this for a long time experimenting with different ingredients along the way.
Madagascar is coming up next.....
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