Rice Types

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Rice Types Featured

Jollof rice

is the most popular dish a Nigerian caterer provides for weddings, anniversaries, birthdays or any other Nigerian parties. Also called 'Benachin' meaning one pot in the Wolof language, is a popular dish in many parts of West Africa. It is thought to have originated amongst members of the Wolof ethnic group in the Senegambia region but has since spread to the whole of West Africa, especially Nigeria, Togo, Ghana, Sierra Leone and Liberia.
There are many variations of Jollof rice. The most common basic ingredients are rice, tomatoes and tomato paste, onion, salt, and red pepper. Beyond that, nearly any kind of meat, vegetable, or spice can be added. Kevron Catering blended a mix of traditional recipe and modern take that is very desired and suited for most occasions.

Fried rice

(Nigerian version) is the third most popular rice dish served on occasion or at home. The origin of this dish is not really known but it can be traced as far back as the Nigeria civil war where starvation and food scarcity was rife which lead to cooking rice with any form of oil and adding salt and pepper only for taste.
The myth further insinuates that dishes prepared this way with vegetable or any oil other than palm oil, over time morphed to what we have presently.
The variations are numerous and are dependent on how rich one desires the dish to be. The most common basic ingredients are rice, mixed vegetable, onion, salt and peppers.

White rice

refers to rice that has been cooked either by steaming or boiling.
It is a staple in China, Malaysia, Bangladesh, India, Indonesia, Pakistan, Taiwan, Vietnam, Thailand, Myanmar, Philippines, Japan, Brazil, Korea, and numerous other African, Latin American and Asian countries. It is also used as a main ingredient in many dishes.