This is a sample article, written so the news pages can be judged with real content in place. Replace or delete it before launch.
Jollof rice is cooked across West Africa, and Ghanaian and Nigerian cooks have argued about it for as long as anyone can remember. The dish itself is simple: rice cooked in a tomato, pepper and onion base until it has absorbed all of the flavour.
Most cooks agree on three things. The base is cooked down slowly until the oil separates, so the rice does not taste raw. The rice is washed to remove excess starch. And the pot is left alone once it is covered, so the steam can do its work.
Ghanaian jollof is often made with fragrant long-grain rice and served with grilled chicken or fish, fried plantain and a fresh salad.
