Oh man I miss working with a girl from Ghana who used to make big batches of this to share with us! She usually made it with goat meat for the protein.
Oh, yum! This is freaking delicious, and I have a bag of rice I can totally use for it! African food from all over that continent is delicious, and never gets the love it deserves! Good to see it getting that love here! Thanks Dr.Karan for another great recipe!
@@nmpoy Yeah it's originally Senegalese, hence the name Jollof, ancient Kingdom located in what's now Senegal. But the Senegalese "Jollof" (Thiebou jen) is more complex, and in my opinon tastes better as well.
@@alFaCentauri16 you’re excluding gambia. jollof comes from the word wolof, who are an ethnic group majorly in senegal and gambia. and it’s not more complex, nigerian jollof is just a poor copy and overuse of tomatoes. original jollof does not use tomatoes excessively like they do
@@nmpoy I didn't exclude it, it's just not as much popular in Gambia as far as I know. And the dish was created in the city of Saint Louis, which is located in the North of Senegal.
@@alFaCentauri16 it’s not as popular in gambia??? lmao yeah that’s definitely something someone who’s never been to gambia would say. fyi it’s an every day dish in gambia and we call it benachin. look it up
Anything can be turned healthy if we cook it out without adding too much spice, harmful ingredients, salt,sugar etc. Even fried food can become healthier with less processed material, better quality oil, using the oil at optimal temperatures and not overcooking or undercooking food. You can also drain oil by using napkins. Eat a lot of fibre, protein and remain moderate on carbs your health will drastically improve. Snack on nuts and fruits because instant foods don't really give you nutrients and enough fiber to be energetic.
Dr Karan you're book is amazing and all your vids too but I have severe bile malabsorption, emphasis on the word severe, pakistani in origin and very well versed in all the amazing recipes and remedies you suggest, but man do I struggle like hell whether its daals, vegs, whilst waiting for dietitian input, someone suggested the FODMAP diet but even that includes things like bell peppers etc which still upset me, such a minefield to navigate 😔 but love your work you're amazing 👏 💪👏💯🤞❤️
This series is actually a blessing. This is an age of sh*t food and no one knows what is healthy and what is not. It's a relief when a health expert shares recipes like this...because we can be sure that health comes first here and not flexing your cooking skills...
@@waveril5167Not everyone can handle being vegetarian though. Me and several friends of mine all tried. We got severely malnourished as a result. The doctor of one friend of mine even told him that he has to at least eat fish in order to stay healthy. I respect what you guys do for the planet through the diet you choose, but please respect that it's not the healthiest choice for everyone.
ah yes, cause eating fake meat that took 20 ingredients to make (some able to cause other health problems) to swap out the single whole food is better for you... As someone with Crohn's, I respectfully ask you to stop the cap. Whole foods from each food group is better for our systems, and I try my best to limit processed foods. You'll only see downsides of eating meat if you don't do moderation.
Loving this series! Would love a short with your thoughts on Kefir and one on the Alzheimers UK study about Inulin and FOS - I’m not clear on what to eat to supplement those or what supplements may include those specifically! You’re so good at explaining accessibly and with helpful tips :)
This is my kinda video - short, snappy and amusing. (I’m not into watching someone chop vegetables in real time). I actually giggled at the end, and I don’t giggle very often. The last time I did was probably 1993.
I appreciate that your culinary advice is for an average person but my poor active chrohns disease wouldn't let me eat any of your cooking. Between the fibre and the capsaicin I would have a very bad few days. Any advice for thise of us stuck on a simple low residue, low volume diet with nutrition shake support while we wait for treatment?
You made a good choice saying West Africa instead of a specific country, because it's a normal misconception that you'll get proper jollof in Nigeria when you do in fact need to go to Ghana for that.
Hey Dr Karan, would it be possible to make a video on air frying and it's higher potential to produce more carcinogens compared to other usual cooking methods when it is 'dry heating' the food?
Someone told me of this Korean syrup they make called Cheong/Chung. You layer equal parts fruit and refined white sugar and let it sit at room temp for 2 months. The sugar pulls out all the moisture and turns into a very flavour dense syrup that has (supposedly) changed all the monosaturated sugars into polyunsaturated sugars. According to some random google searches, this makes it safe for even diabetics and is booming with the optimum flavour of the fruits used. I would love to see Dr. Karan cover such a syrup (if all of that is true).
Thank you Doctor Karan for making such fun and informative videos on gut health instead of promoting supplements like some other doctors... (cough)...(huberman)..
@@DrKaran but I want a cook book, evidence based healthy food, cooking techniques, without all the out of proportions BS about processing and vitamin loss that a lot of influencers echo. Thanks for your great work!
I love it when it extra spicy with red hot African chilli pepper. 🔥 🥵 with some friend beef chiken or mackerel/croaker fish 😋 not forget some to add salad at the side. Jellof Rice all the way. 😋
