Unctuous one-pot creations

Invented in the empire of Jollof by the Wolof peoples of West Africa, this dish is also known as benachin, which translates as ‘one pot’. Most West African nations have a variation of it. At its core is the one-pot method of unctuous rice creation where tomato is added to seep right into the heart of the rice grain and so sweeten and brighten it. Some use coconut milk as the liquid and some use Rooibos or red bush tea. Tomato purée/paste, onions, salt and hot peppers are the general direction that the various West African nations head in. After that, the kind of meat, veg and spices that are lobbed in are entirely down to how the chef feels on the day, or rather what is seasonal and what he has to hand. This kind of liberal history to the dish means you can experiment with whatever you fancy, once you have cracked the basics of Jollof.