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Speaker 1: Hello, and welcome to Save your Predictive iHeart Radio.

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Speaker 2: I'm Annie Res and I'm Lauren Vogelbaum, and today we

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Speaker 2: have an episode for you about Jela Frice. Yes.

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Speaker 1: Was there any particular reason this was on your mind? Lauren?

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Speaker 2: Yes, a couple months. The reason that my answer has

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Speaker 2: been yes more often lately is that, like a month

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Speaker 2: or so ago, I went through and like marked some

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Speaker 2: tent pole date kind of things like holidays that we're

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Speaker 2: coming up and stuff. So yes, Annie, so we're so

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Speaker 2: We're in the month of Ramadan right now. This year,

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Speaker 2: it started the evening of Friday, February twenty eighth and

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Speaker 2: is running through March twenty ninth. In Islamic cultures and practices,

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Speaker 2: this is a time of reflection and connection and compassion,

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Speaker 2: both inward and outward, and part of that is a

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Speaker 2: daily fast from sun up to sundown. Is not part

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Speaker 2: of my family cultural traditions. I'm not very familiar with it,

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Speaker 2: but from what I understand and hopefully pronouncing everything correctly

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Speaker 2: coordinated around that fast, there are all kinds of different

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Speaker 2: traditions for the pre dawn meal or soukker and the

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Speaker 2: post sunset meal if tar. Both can be daily celebrations

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Speaker 2: of family and community for the entire month, and everyone

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Speaker 2: has their own foods and dishes and drinks that reflect that. Basically,

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Speaker 2: I picked jola rice because we had already done an

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Speaker 2: episode on dates, which are a very traditional fast breaking food,

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Speaker 2: and jolifrice had been on my list like forever, and

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Speaker 2: I saw it on a lot of Iftar menu ideas

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Speaker 2: because it is like a celebrated dish that is iterated

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Speaker 2: through a lot of cultures that observe Ramadan and beyond. Though,

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Speaker 2: if you are observing Ramadan right now, we wish you

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Speaker 2: a blessed one.

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Speaker 1: Yes, yes, I don't think I've ever had jelafries, but

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Speaker 1: I looked it up. I found some places that make it,

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Speaker 1: and I have some I've had something similar close, but

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Speaker 1: never the real, the quote real thing.

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Speaker 2: Yeah, I don't think I have either, And unfortunately I

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Speaker 2: think that at this point, knowing what I shouldn't really eat,

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Speaker 2: it's not a great idea for me to eat it

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Speaker 2: from most cultural traditions. Boiled again by my own guts.

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Speaker 1: Guts have it out for you, Lauren. They do they do?

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Speaker 1: What do I ever do to them? A lot of things,

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Speaker 1: To be honest, yeah, let's not tell too deep into that. Well,

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Speaker 1: kind of speaking of you can see our episodes on

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Speaker 1: Hop and John. Have we done Jambaia?

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Speaker 2: Yeah, we did an episode on it before we even

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Speaker 2: went to ne Orleans, and then I think walked a

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Speaker 2: little bit of it back through some of our interviews

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Speaker 2: and episodes from that trip.

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Speaker 1: But we we mostly we did.

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Speaker 2: Our second episode from the New Orleans series was about

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Speaker 2: gumbo and it touches a little bit on Jumbalaya.

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Speaker 1: But here we are, here, we are speaking of walking

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Speaker 1: things back. The rain breaking rice episode. I don't know

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Speaker 1: that I've ever come so close to I'm still sorry,

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Speaker 1: melting Toad.

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Speaker 2: I'm so sorry.

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Speaker 1: That's all right. We've learned. We've learned since then. Also tomatoes, onions,

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Speaker 1: chili peppers, payea, zoto, biryanni. Sure, yeah, yeah, yeah, yeah.

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Speaker 1: But I guess this spring says to our question, Oh

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Speaker 1: yeah it does. Mm hmm. Jella frice, what is it?

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Speaker 2: Well, jellifrice can be made in a lot of way,

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Speaker 2: but what you're basically looking at is a one pot

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Speaker 2: main dish composed of rice that's cooked in a tomato

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Speaker 2: based sauce so that the grains are tender, but separate

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Speaker 2: and just infused with whatever blend of warm and aromatic

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Speaker 2: seasonings you're working with, and furthermore studded with chunks of

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Speaker 2: whatever proteins and or vegetables you're using. It's the kind

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Speaker 2: of thing that where it's popular, like every region and

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Speaker 2: family has their own recipe and preferences, but frequent ingredients

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Speaker 2: include sweet and or hot peppers, usually purad, some garlic

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Speaker 2: and onion, ginger, bay leaves, and some kind of stock.

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Speaker 2: So it's just savory all the way down, like layers

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Speaker 2: of umami, at least a little bit spicy and rich

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Speaker 2: without being too heavy. It's the kind of thing that

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Speaker 2: just fills you up, like from the scent to your

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Speaker 2: actual stomach, to preparing it for love ones or like

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Speaker 2: knowing that it was prepared with love. Because it is

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Speaker 2: a tiny bit fuzzy to make. It's often served in

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Speaker 2: celebratory settings alongside other proteins or vegetable side dishes. It's like,

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Speaker 2: again without having had it, what I from what I understand,

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Speaker 2: it is like that moment that you sink into a

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Speaker 2: warm bath and you're like, oh, yeah, maybe maybe everything's

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Speaker 2: going to be okay.

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Speaker 1: M yeah, goodness. It sounds so delicious.

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Speaker 2: It was so mad that I wasn't eating it this

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Speaker 2: entire day.

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Speaker 1: Oh m hm. Okay.

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Speaker 2: There are a lot of capital o opinions about how

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Speaker 2: this dish should come together, especially around West Africa where

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Speaker 2: the dish is from and the diaspora. As always, we

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Speaker 2: are not here to litigate that hand up in the

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Speaker 2: defensive position, backing away slowly from the argument. But like, okay,

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Speaker 2: tomatoes and or tomato paste and alions like onions and

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Speaker 2: garlics seem pretty undeniable as part of the recipes. After that,

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Speaker 2: let's start with the rice. Is it a long grain rice,

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Speaker 2: maybe an aromatic one like buzzmadi or jasmine. Do you

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Speaker 2: parboil that rice? Or is it a type of short

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Speaker 2: grain rice? Is it broken rice? I don't know. I

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Speaker 2: can't tell you. The oil that you cook everything in.

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Speaker 2: Is it a neutral oil or maybe butter or a

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Speaker 2: red palm oil? Side note here, I know that palm

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Speaker 2: oil as a category is vilified in the United States,

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Speaker 2: and that's kind of rightly so, as we generally encounter

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Speaker 2: it here as this industrially produced ingredient that has not

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Speaker 2: been sustainably harvested and is often used for a place

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Speaker 2: more like flavorful or expensive fats in various goods more

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Speaker 2: carefully produced. Red palm oil is a traditional cooking oil

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Speaker 2: in Many West African quiz and it also gives foods

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Speaker 2: a red orange tint, which is thematic here. Yeah, yeah, okay. Peppers?

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Speaker 2: Do you use fresh blended sweet peppers and or hot

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Speaker 2: chilies like scotch bonnets? Maybe some sweet or smoky paprika,

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Speaker 2: none of the above. Other seasonings you know, salt and pepper,

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Speaker 2: perhaps obviously, but beyond that white pepper, fresh ginger, bay leaves, thyme,

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Speaker 2: curry powder, nutmeg. Do you add plain water or stock

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Speaker 2: of some kind? Are you using buoyon for your stock?

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Speaker 2: If you are, do you have a preferred brand? Maybe

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Speaker 2: some dried fish or dried shrimp is part of the

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Speaker 2: seasoning you're mixins vegetables like carrots, eggplant, green beans, cabbage, okra, cassava,

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Speaker 2: sweet potato, proteins like beans, beef, chicken, goat, fish, shrimp,

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Speaker 2: smoked snails.

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Speaker 1: That sounds so good. Yes, there are iterations.

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Speaker 2: Where you cook it over a wood fire to get

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Speaker 2: some smoke flavor in there. There are iterations where you're

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Speaker 2: looking to let a crispy crust of rice form up

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Speaker 2: on the bottom of the pan, which is one of

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Speaker 2: my favorite things on the whole planet.

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Speaker 1: Me too.

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Speaker 2: Maybe you garnish it with some fresh tomato slices or

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Speaker 2: herbs or hard boiled eggs.

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Speaker 1: Yeah, yeah, definitely, And.

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Speaker 2: It can be served alongside maybe a little bit of

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Speaker 2: grilled protein of whatever kind, like fried sweet plantains, maybe

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Speaker 2: some coalsla or some salad. It is very common at

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Speaker 2: parties and other gatherings large and small. You know, it's

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Speaker 2: a comfort food and like a secret family recipe and

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Speaker 2: a source of local pride. Like other complex rice puloffs

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Speaker 2: that we've talked about, like layering the flavors and getting

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Speaker 2: everything to cook properly together takes some art and science,

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Speaker 2: you know, like it shouldn't be particularly saucy or sticky,

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Speaker 2: but you want everything to be well incorporated. So there

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Speaker 2: are a lot of recipes.

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Speaker 1: Online, Oh my goodness, there are which Speaking of what

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Speaker 1: about the nutrition, it depends on how you make it.

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Speaker 2: Generally a decent punch of protein and carbohydrates, a decent

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Speaker 2: punch of fats in there, Drink water. That's basically it.

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Speaker 2: You know that this is the kind of thing that

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Speaker 2: helps fill you up and keep you going maybe get

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Speaker 2: an extra vegetable.

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Speaker 1: Yeah, yeah, vegetables, water, look out for yourself, you.

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Speaker 2: Know, yeah yeah, helps make you feel good.

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Speaker 1: Yes, that is true. Well, we have the number for you.

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Speaker 2: I tried the so I've got one ish numbers for you.

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Speaker 2: So the website for this is down as of the

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Speaker 2: current moment. But there has been a touring festival in

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Speaker 2: the United States for the past couple of years, at

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Speaker 2: least for Jalla Frice called the Jalla Festival. And in

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Speaker 2: each city they have different chefs representing different regional styles

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Speaker 2: to compete for crowd favorite. And I love this idea,

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Speaker 2: and everyone else loves this idea because it does get

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Speaker 2: very competitive. Yes, they visited seven cities, I believe in

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Speaker 2: twenty twenty four. Dates for twenty twenty five, they say,

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Speaker 2: are to be determined.

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Speaker 1: Well, listeners, first of all, if you have attended, oh yeah,

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Speaker 1: you read it.

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Speaker 2: Yeah yeah, oh there is no There was one in

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Speaker 2: Atlanta last year, and so if it's coming back, I'm like,

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Speaker 2: let's make this happen.

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Speaker 1: We must, we must make that happen.

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Speaker 2: I will stand by hungrily while you tell me about everyone.

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Speaker 1: I'll be terrible about it too. I'll be like Wow, Lauren,

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Speaker 1: you're missing out.

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Speaker 2: And I can't tell you why.

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Speaker 1: It's gonna be it's so good. But that competitiveness has

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Speaker 1: a long history and it's still thriving today.

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Speaker 2: Oh yeah, oh yeah, most mostly mostly joyous uh competitiveness.

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Speaker 1: But yes, we will.

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Speaker 2: We will get into that history as soon as we

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Speaker 2: get back from a quick break for a word from.

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Speaker 1: Our sponsors, and we're back. Thank you, sponsors, Yes, thank you, okay,

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Speaker 1: so yes. As always with dishes like these, a lot

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Speaker 1: of countries and cultures claimed to have been the first

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Speaker 1: to invent it. Oh, most of the top search results

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Speaker 1: I got when I was typing in history of jallaf Rice,

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Speaker 1: we're basically who did it first? So it's very contentious.

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Speaker 1: A lot of it, as mentioned, is very good natured arguing.

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Speaker 1: Some of it is less. So it is frequently referred

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Speaker 1: to in publications as the Jalloff Wars because we have

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Speaker 1: to amplify everything, I guess. On top of that, this

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Speaker 1: dish has gone by a handful of different names and

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Speaker 1: still does, which complicates things too. And on top of that,

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Speaker 1: a lot of West African history, which is where this

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Speaker 1: dish comes from, was passed down orally or erased, so

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Speaker 1: history is a bit difficult to track down, but here

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Speaker 1: we go. Let's break down the history of some of

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Speaker 1: the key ingredients rice in West Africa, which is where yes,

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Speaker 1: most people think the dish originated. African rice is one

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Speaker 1: of the oldest varieties of rice in the world and

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Speaker 1: most likely originated in modern day Nigeria and made its

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Speaker 1: way through Africa after that. Rice growers selected for certain

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Speaker 1: traits over hundreds of years, and as we've mentioned in Slavers,

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Speaker 1: in US states like Georgia and South Carolina specifically sought

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Speaker 1: out this expertise and rice, and some think that some

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Speaker 1: southern dishes like copp and John may have been influenced

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Speaker 1: by Jolla rice. Okay, tomatoes and peppers were probably introduced

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Speaker 1: to Africa in the fifteen hundreds with trade and or colonization.

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Speaker 1: Since they are not native to the continent. Due to

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Speaker 1: the location in various ports, West Africa likely was introduced

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Speaker 1: to these products earlier than other parts of Africa. These

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Speaker 1: ingredients were then incorporated to some of the dishes of

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Speaker 1: the region, which brings us to jollafrice. Historians suspect that

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Speaker 1: the dish most likely originated in Sinegambia, a region that

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Speaker 1: encompasses modern day Senegal and Gambia, sometime during the twelve

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Speaker 1: hundreds to sixteen hundreds seventeen hundreds at the latest. The

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Speaker 1: timeline is very in flux. It's a little whibbly wobbly. Yeah,

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Speaker 1: it's very whibbley wobbly. The original dish that led to

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Speaker 1: jellifrice in all its iterations was a spiced fish dish

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Speaker 1: with rice stuffing and vegetables called sebou gin. Like most jellafrice,

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Speaker 1: the rice of this dish has a red hue thanks

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Speaker 1: to the tomatoes or several popular versions of it do.

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Speaker 1: Not all of them do, and possibly in the early days,

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Speaker 1: those versions didn't even have tomatoes to give it that hue,

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Speaker 1: since again, tomatoes are not indigenous to Africa.

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Speaker 2: M yep, red palm oil may have contributed color to

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Speaker 2: the dish before tomatoes were popularized, though.

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Speaker 1: Yes, okay. Another part of the reason people think that

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Speaker 1: joliff rice is from this region is because of the name,

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Speaker 1: which most likely is Senegaluese in origin from the Wolf

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Speaker 1: or Joloff Empire, and this empire specialized in rice farming.

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Speaker 1: The theory goes that the Wolf people created cebu Gin

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Speaker 1: and then other nomadic people shared it throughout West Africa,

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Speaker 1: calling it Woloff for jolof etymology, mysteries history. But the

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Speaker 1: Wolf people were able to grow their own tomatoes by

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Speaker 1: the fifteen hundred, so it could be. There is a

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Speaker 1: legend around a woman chef named Pinda Imbaia located in

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Speaker 1: Saint Louis, Senegal during French colonial rule. Allegedly she was

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Speaker 1: making a one pot dish that called for barley, but

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Speaker 1: she had run out of barley, so she used rice instead,

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Speaker 1: So there you go, jellifrice. However, there isn't really anything

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Speaker 1: to back that up. Whatever the case, the dish took

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Speaker 1: on so many different forms and variations based on ingredients, taste, histories,

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Speaker 1: and colonial influences. Seriously, there are so many recipes, and

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Speaker 1: each of those recipes has their own history in the

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Speaker 1: same countries. Even there are so many recipes, many of

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Speaker 1: them come with traditions of making it communally too, and

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Speaker 1: you can really you can look up a lot of

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Speaker 1: articles and read about that. It's really interesting and just

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Speaker 1: because you know, we always have to have one in

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Speaker 1: episodes like this. In twenty fourteen, UK chef Jamie Oliver

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Speaker 1: called controversy with his jallaff rice recipe. It included things

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Speaker 1: like lemon and parsley, and it led to the hashtag

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Speaker 1: jolliff Gate.

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Speaker 2: Oh my, I never realized before we did this show

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Speaker 2: how hilariously controversial Jamie Oliver has gone over the course

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Speaker 2: of his career. It feels like he put he sticks

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Speaker 2: his foot in it like like once every three days.

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Speaker 2: Like it seems seems like it's a lot. I'm like, buddy,

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Speaker 2: what's going on?

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Speaker 1: He's come up in several episodes. Uh, for sure, for sure.

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Speaker 1: Well you can read all about that in the way

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Speaker 1: that a lot of African countries came together over Yes.

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Speaker 1: Sinegal's version of Jelliff rice was on UNESCO's twenty twenty

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Speaker 1: one Intangible Heritage of Humanity list, and.

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Speaker 2: In twenty twenty three, West African cuisine in general was

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Speaker 2: the top trending cuisine according to Open Table. They said

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Speaker 2: that interest in restaurants serving this kind of broad category

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Speaker 2: of cuisines grew seventy two percent year over year.

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Speaker 1: Wow.

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Speaker 2: Yeah, and I believe that's around the world, not just

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Speaker 2: in the US.

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Speaker 1: I could certainly go for it, I would say, right now,

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Speaker 1: all of.

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Speaker 2: The pictures looked so good. Fried plantains are one of

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Speaker 2: my favorite foods on the whole planet. Yes, I yeah,

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Speaker 2: I love it. I love it when we do an

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Speaker 2: episode about something that I'm pretty sure I've never consumed

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Speaker 2: and I have the worst, really the worst craving for it.

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Speaker 1: Yes, that is that is our price as food podcasts. Well, listeners,

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Speaker 1: let us know if you have any experiences with it

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Speaker 1: or recipes.

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Speaker 2: Yeah, yeah, if you are observing Ramadan, let us know.

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Speaker 2: If you have any family or personal traditions around your

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Speaker 2: pre dawn or fast breaking meals.

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Speaker 1: Yes, please let us know. But for now, I think

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Speaker 1: that's what we have to say about Jolla Forrice it is.

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Speaker 2: We do already have some listener mail for you, though,

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Speaker 2: and we are going to get into that as soon

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Speaker 2: as we get back from one more quick break for

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Speaker 2: a word from our sponsors.

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Speaker 1: And we're back. Thank you, sponsor, Yes, thank you, And

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Speaker 1: we're back with the snun.

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Speaker 2: Oh. I was so out of tune on that one.

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Speaker 1: I'm sorry, tune. I like that tune is a question.

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Speaker 1: It was just supposed to be a lovely, nice like

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Speaker 1: when you have that rice dish it's so good.

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Speaker 2: It felt kind of like the fluttering of heat waves

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Speaker 2: and scent waves coming off the top of it. Mm

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Speaker 2: hmm yeah, yeah.

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Speaker 1: That excitement before you take your first bite. All right,

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Speaker 1: so Christine wrote. She sent us a follow up because

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Speaker 1: we just recently read an email Christine sent about Abaloney

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Speaker 1: in Australia, and Christine came back in with a follow

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Speaker 1: up about tourism and love it. Yeah, okay, so Christine wrote.

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Speaker 1: I said in my last email I would let you

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Speaker 1: know about Abaloni farms if I find any. The Abalony

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Speaker 1: farms I was able to find are on the far

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Speaker 1: south coast of Australia, which takes a bit of planning

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Speaker 1: to get to. However, I found something even better. A

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Speaker 1: few hours drive from me is the seaside town of Eden,

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Speaker 1: where there is a tourism company that will take people

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Speaker 1: out to forge their own seafood, including abalone. Then they

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Speaker 1: show you how to best cook it. And along the

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Speaker 1: way is a cheesemaker that makes lactose free Canon beer,

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Speaker 1: and a bunch of food producing regions and food festivals.

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Speaker 1: I see a road trip in my future. I am

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Speaker 1: so jealous of your road trips. All of that sounds

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Speaker 1: so cool. You have to keep us updated about this yes,

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Speaker 1: all of this, Yes, so good. Oh my gosh, catching

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Speaker 1: your own abalone and how to cook it cheese. No,

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Speaker 1: you must go, you must go and report back. Yes,

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Speaker 1: please please, You're our only hope. Yeah, you are.

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Speaker 2: H Anne wrote, I've been listening to your back catalog

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Speaker 2: lately and just listened to the one about kool Aid.

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Speaker 2: It's not really food related, but when you mentioned the

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Speaker 2: man who hired the kool Aid voice to come to

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Speaker 2: his kid's party, I knew I had to share the story.

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Speaker 2: I sent in a video a year or two ago

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Speaker 2: of my daughter going feral on a bowl of rice

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Speaker 2: with soy sauce and Benito flakes. She has sadly become

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Speaker 2: more picky, but is still fun in other ways. For example,

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Speaker 2: she loves Bigfoot. She is obsessed with him for some

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Speaker 2: reason and has a stuffed Bigfoot, a pillow with a

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Speaker 2: pictured Bigfoot on it, Bigfoot books, etc. My brother, her uncle,

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Speaker 2: is her absolute favorite person, and he heard her asking

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Speaker 2: if we could invite Bigfoot to Christmas and decided that

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Speaker 2: he would make it happen for her birthday in January.

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Speaker 2: He found a Bigfoot costume online and called in a

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Speaker 2: favor with a tall and apparently extremely cool friend, and

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Speaker 2: the plan was set. My daughter wanted him to come

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Speaker 2: to her birthday party, but my husband and I wisely

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Speaker 2: decided maybe Bigfoot should just come to our house. Good thing,

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Speaker 2: because in person that costume was utterly terrifying. She took

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Speaker 2: about twenty minutes to warm up to him, but then

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Speaker 2: he coughed, so she pulled out her doctor kit and

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Speaker 2: gave him a full checkup and medicine. This was in

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Speaker 2: January of twenty twenty four. She occasionally mentions Bigfoot's visit

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Speaker 2: these days and still loves her memorabilia, but hasn't asked

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Speaker 2: for him to visit again.

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Speaker 1: Never meet your heroes. That's so great. That's amazing.

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Speaker 2: I am so proud of y'all, like for making this happen.

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Speaker 2: And also that is exactly the kind of fruits of

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Speaker 2: your labor. I feel like it as a dedicated goofball

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Speaker 2: adult you usually get You're like, what all.

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Speaker 1: This didn't go quite as play? It's so excellent. Oh no,

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Speaker 1: I love this. I love this. That the fascination with Bigfoot,

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Speaker 1: the Bigfoot memorabilia, we need that Christmas. Yeah, and then

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Speaker 1: the costume. You've got to imagine. It was scary.

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Speaker 2: Oh yeah, I mean I find most like fully cost

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Speaker 2: like like like fully covered mascot costumes a little creepy

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Speaker 2: to begin with, and you don't know what's going on

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Speaker 2: behind their eyes, you know anyway, And yeah, just a

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Speaker 2: particularly tall one, and it's yeah, like I'm picturing knockoff

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Speaker 2: wookie and wookies.

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Speaker 1: Are already a little bit creepy, so that'sh picturing too. Yeah. Also,

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Speaker 1: I love how you're that your daughter was like, let

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Speaker 1: me give you a checkup.

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Speaker 2: So yeah, no, that's you know, her buddy. She you know,

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Speaker 2: at first she was reticent, but her buddy was sick

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Speaker 2: and she needed to help him out. Yeah, that's really sweet.

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Speaker 2: It's very lovely. That's going to be a memory that

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Speaker 2: comes back. Oh yeah, she gets older for weird core

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Speaker 2: memory for sure.

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Speaker 1: Yes.

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Speaker 2: And if if you're if you're unaware, there is a

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Speaker 2: Bigfoot history museum here in the state of Georgia that

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Speaker 2: I'm pretty sure the curator of the museum takes seriously.

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Speaker 2: You can look up many photos our buddies over at

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Speaker 2: stuff they don't want you to know. Have taken a

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Speaker 2: trip there.

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Speaker 1: Yes, I've passed it many times. I've never gone in,

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Speaker 1: but if you're interested in allowing your daughter showing your

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Speaker 1: daughter some more Bigfoot information. It does exist. It's interesting.

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Speaker 2: Sure, interesting is a great word for it.

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Speaker 1: Yeah, yes, yes, and I do love this. I love

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Speaker 1: how kids get these. Oh yeah, very specific, pretty niche.

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Speaker 1: This is what I'm into. Yeah, it's great. Yeah, it's

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Speaker 1: really fun. Well, thank you to both of those listeners

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Speaker 1: to writing in. If you would like to write to us,

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Speaker 1: you can our emails hello at savorpod dot com.

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Speaker 2: We're also on social media. You can find us on

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Speaker 2: Blue Sky and Instagram at saber pod, and we do

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Speaker 2: hope to hear from you. Sare is production of iHeartRadio.

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Speaker 2: For more podcasts from my Heart Radio, you can visit

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Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you listen to

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Speaker 2: your favorite shows. Thanks us always to our superproducers Dylan

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Speaker 2: Fagan and Andrew Howard. Thanks to you for listening, and

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Speaker 2: we hope that lots of more things are coming your

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Speaker 2: way