CA3161891A1 - 15-minute jollof rice - Google Patents
15-minute jollof riceInfo
- Publication number
- CA3161891A1 CA3161891A1 CA3161891A CA3161891A CA3161891A1 CA 3161891 A1 CA3161891 A1 CA 3161891A1 CA 3161891 A CA3161891 A CA 3161891A CA 3161891 A CA3161891 A CA 3161891A CA 3161891 A1 CA3161891 A1 CA 3161891A1
- Authority
- CA
- Canada
- Prior art keywords
- rice
- jollof
- minute
- ingredients
- saves
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 49
- 235000009566 rice Nutrition 0.000 title claims abstract description 43
- 240000007594 Oryza sativa Species 0.000 title abstract description 38
- 239000004615 ingredient Substances 0.000 claims abstract description 15
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 11
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 8
- 239000000796 flavoring agent Substances 0.000 claims abstract description 8
- 235000019634 flavors Nutrition 0.000 claims abstract description 8
- 230000007407 health benefit Effects 0.000 claims abstract description 7
- 239000000470 constituent Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 5
- 230000003078 antioxidant effect Effects 0.000 claims description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 240000002234 Allium sativum Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 230000003110 anti-inflammatory effect Effects 0.000 claims description 3
- 239000003963 antioxidant agent Substances 0.000 claims description 3
- 235000006708 antioxidants Nutrition 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 claims description 2
- 241000205585 Aquilegia canadensis Species 0.000 claims description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 claims description 2
- 235000010081 allicin Nutrition 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 235000019155 vitamin A Nutrition 0.000 claims description 2
- 239000011719 vitamin A Substances 0.000 claims description 2
- 235000019154 vitamin C Nutrition 0.000 claims description 2
- 239000011718 vitamin C Substances 0.000 claims description 2
- 241000209094 Oryza Species 0.000 claims 11
- 235000002566 Capsicum Nutrition 0.000 claims 1
- 241000758706 Piperaceae Species 0.000 claims 1
- 239000003755 preservative agent Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 7
- 235000007189 Oryza longistaminata Nutrition 0.000 abstract description 6
- 235000013311 vegetables Nutrition 0.000 abstract description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract description 4
- 235000012054 meals Nutrition 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 4
- 235000019633 pungent taste Nutrition 0.000 abstract description 4
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 4
- 240000004160 Capsicum annuum Species 0.000 abstract description 3
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract description 3
- 244000185501 Capsicum chinense Species 0.000 abstract description 3
- 235000018306 Capsicum chinense Nutrition 0.000 abstract description 3
- 239000001728 capsicum frutescens Substances 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 3
- 239000008162 cooking oil Substances 0.000 abstract description 3
- 235000021186 dishes Nutrition 0.000 abstract description 3
- 230000003203 everyday effect Effects 0.000 abstract description 3
- 240000008574 Capsicum frutescens Species 0.000 abstract description 2
- 230000002860 competitive effect Effects 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 5
- 241000234282 Allium Species 0.000 description 3
- 240000008415 Lactuca sativa Species 0.000 description 3
- 235000012045 salad Nutrition 0.000 description 3
- 235000003805 Musa ABB Group Nutrition 0.000 description 2
- 240000008790 Musa x paradisiaca Species 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 235000015266 Plantago major Nutrition 0.000 description 2
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 235000019510 Long pepper Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000002657 Thymus vulgaris Species 0.000 description 1
- 235000007303 Thymus vulgaris Nutrition 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000014448 bouillon/stock cubes Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000005189 cardiac health Effects 0.000 description 1
- 229940109262 curcumin Drugs 0.000 description 1
- 235000012754 curcumin Nutrition 0.000 description 1
- 239000004148 curcumin Substances 0.000 description 1
- 235000019503 curry powder Nutrition 0.000 description 1
- 230000007123 defense Effects 0.000 description 1
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 1
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 1
- 235000002780 gingerol Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000003389 potentiating effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 239000001585 thymus vulgaris Substances 0.000 description 1
- 235000015113 tomato pastes and purées Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
In West Africa, Jollof rice is a fragrant dish that is revered across the sub-region for its unique sweet taste and subtle spiciness. It is street food, everyday rice, and a constant feature in every home meal plan and at every party¨eaten at birthdays, funerals, and celebrations of any sort.
Across the Atlantic, there are traces of Jollof in red rice, as well as in Jambalaya. Other similar red rice dishes are the Portuguese Arroz de Tomate and Mexican Arroz Rojo (Red Rice). Jollof Rice is traditionally made from long-grain parboiled rice, cooking oil, vegetables such as tomato, onion, red pepper, and scotch bonnet chilli peppers. The total time from preparing/blending the ingredients to cooking the rice on a stove top or in an oven is between 60 to 90 minutes.
This invention brings Jollof Rice to consumers in a form that saves time, saves stress, and can be easily transported and therefore can be made anywhere, from the home, work, vacation, business travel- all that is needed is water and a microwave. The ingredients in 15-minute Jollof Rice are prepared to preserve their best possible flavor, texture, color, and the constituents are carefully chosen to ensure optimum health benefits.
BACKGROUND HISTORY OF THE INVENTION:
loll& Rice is West Africa's most celebrated dish. It is a fragrant dish that is revered across the sub-region for its unique sweet taste and subtle spiciness. The origins of jollof rice can be traced to the Senegambian region that was ruled by the Wolof or Jolof Empire in the 14th century, spanning parts of today's Senegal, The Gambia and Mauritania, where rice was grown. Ghana, Nigeria, Sierra Leone, Liberia, and Cameroon particularly competitive as to which country makes the best Jollof. This is especially prominent between Nigeria and Ghana, in a rivalry dubbed the "Jollof Wars" Since the 2010s there has been increasing interest in West African foods in the western world. Jollof food festivals have been held in Washington DC, in the US, and in Toronto, Canada. "World Jollof Day" has been celebrated since 2015 on 22 August, gaining traction on social media.
Across the Atlantic, there are traces of Jollof in red rice, as well as in Jambalaya. Other similar red rice dishes are the Portuguese Arroz de Tomate and Mexican Arroz Rojo (Red Rice). Jollof Rice is traditionally made from long-grain parboiled rice, cooking oil, vegetables such as tomato, onion, red pepper, and scotch bonnet chilli peppers. The total time from preparing/blending the ingredients to cooking the rice on a stove top or in an oven is between 60 to 90 minutes.
This invention brings Jollof Rice to consumers in a form that saves time, saves stress, and can be easily transported and therefore can be made anywhere, from the home, work, vacation, business travel- all that is needed is water and a microwave. The ingredients in 15-minute Jollof Rice are prepared to preserve their best possible flavor, texture, color, and the constituents are carefully chosen to ensure optimum health benefits.
BACKGROUND HISTORY OF THE INVENTION:
loll& Rice is West Africa's most celebrated dish. It is a fragrant dish that is revered across the sub-region for its unique sweet taste and subtle spiciness. The origins of jollof rice can be traced to the Senegambian region that was ruled by the Wolof or Jolof Empire in the 14th century, spanning parts of today's Senegal, The Gambia and Mauritania, where rice was grown. Ghana, Nigeria, Sierra Leone, Liberia, and Cameroon particularly competitive as to which country makes the best Jollof. This is especially prominent between Nigeria and Ghana, in a rivalry dubbed the "Jollof Wars" Since the 2010s there has been increasing interest in West African foods in the western world. Jollof food festivals have been held in Washington DC, in the US, and in Toronto, Canada. "World Jollof Day" has been celebrated since 2015 on 22 August, gaining traction on social media.
Description
TITLE: 15-MINUTE JOLLOF RICE
ABSTRACT:
In West Africa, Jollof rice is a fragrant dish that is revered across the sub-region for its unique sweet taste and subtle spiciness. It is street food, everyday rice, and a constant feature in every home meal plan and at every party¨eaten at birthdays, funerals, and celebrations of any sort.
Across the Atlantic, there are traces of Jollof in red rice, as well as in Jambalaya. Other similar red rice dishes are the Portuguese Arroz de Tomate and Mexican Arroz Rojo (Red Rice). Jollof Rice is traditionally made from long-grain parboiled rice, cooking oil, vegetables such as tomato, onion, red pepper, and scotch bonnet chilli peppers. The total time from preparing/blending the ingredients to cooking the rice on a stove top or in an oven is between 60 to 90 minutes.
This invention brings Jollof Rice to consumers in a form that saves time, saves stress, and can be easily transported and therefore can be made anywhere, from the home, work, vacation, business travel- all that is needed is water and a microwave. The ingredients in 15-minute Jollof Rice are prepared to preserve their best possible flavor, texture, color, and the constituents are carefully chosen to ensure optimum health benefits.
BACKGROUND HISTORY OF THE INVENTION:
Jollof Rice is West Africa's most celebrated dish. It is a fragrant dish that is revered across the sub-region for its unique sweet taste and subtle spiciness. The origins of jollof rice can be traced to the Senegambian region that was ruled by the Wolof or Jolof Empire in the 14th century, spanning parts of today's Senegal, The Gambia and Mauritania, where rice was grown. Ghana, Nigeria, Sierra Leone, Liberia, and Cameroon particularly competitive as to which country makes the best Jollof. This is especially prominent between Nigeria and Ghana, in a rivalry dubbed the "Jollof Wars" Since the 2010s there has been increasing interest in West African foods in the western world. Jollof food festivals have been held in Washington DC, in the US, and in Toronto, Canada. "World Jollof Day" has been celebrated since 2015 on 22 August, gaining traction on social media.
Date Recue/Date Received 2022-07-19 Jollof Rice is a street food, everyday rice, and a constant feature in every home meal plan and at every party¨eaten at birthdays, funerals, and celebrations of any sort. It's an often quoted saying that "A party without Jollof is just a meeting," and frankly, I can't remember a single Nigerian party I've been to where jollof was not present. Its ingredients and preparation methods however vary across different regions, with each West African country having at least one variant form of the dish. Across the Atlantic, there are traces of Jollof in red rice, as well as in Jambalaya. Other similar red rice dishes are the Portuguese Arroz de Tomate and Mexican Arroz Rojo (Red Rice).
Jollof Rice is traditionally made from long-grain parboiled rice, cooking oil, vegetables such as tomato, onion, red pepper, and scotch bonnet chilli peppers. Tomato paste is added to enhance the colour of the dish. As seasoning, spices, salt, bouillon cubes, curry powder, dried thyme and bay leaves are used. One key component of the dish is the stew base, made by blending the tomatoes, onions, a variety of sweet, long, hot, and bell peppers with a touch of water or stock.
The ratio of those ingredients differs from recipe to recipe, but in every case, these ingredients gets cooked down and reduced mostly to round off the raw, tart flavors. The total time from preparing/blending the ingredients to cooking the rice on a stove top or in an oven is between 60 to 90 minutes. The dish could be a complete vegetarian meal on its own, and can be complemented with protein of choice and very often with fried plantain, steamed bean cake (Moinmoin), steamed vegetables, coleslaw, salad, etc. The preparation time for jollof rice is between one hour to 90 minutes.
Bold, exotic, and international flavors are piquing consumer interest globally and our 15-minute Jollof Rice is aimed at bringing this classical dish into global markets in a form that saves time, saves stress, and can be easily transported and therefore can be made easily and quickly anywhere, from the home, work, vacation, business travel- all that is needed is water and a microwave. The ingredients in 15-minute Jollof Rice are prepared to preserve their best possible flavor, texture, color, and the constituents are carefully chosen to ensure optimum health benefits.
DETAILED DESCRIPTION OF THE INVENTION:
Date Recue/Date Received 2022-07-19 We are obsessed with making "Every bite a Delight; and Every swallow a Defense". Our pledge to our customers is intentional and ongoing research to continuously test and refine our recipes for healthier options. 15-Minute Jollof Rice is prepared with the aim of preserving the ingredients' best possible flavor, texture, color, the constituents will be carefully chosen to ensure optimum health benefits.
o Made from peak quality ingredients o Lower levels of sodium o Carefully selected healthy spices Ginger: contains gin gerol which has very powerful anti-inflammatory and antioxidant effects.
Garlic: contains allicin, an antioxidant that helps to lower cholesterol levels.
Red bell peppers: an excellent source of Vitamins A and C
Tumeric: contains curcumin which has several proven health benefits, such as the potential to improve heart health and prevent against Alzheimer's and cancer. It's a potent anti-inflammatory and antioxidant. It may also help improve symptoms of depression and arthritis.
Suggested Usage 15-minute Jollof Rice is a very versatile dish, and can be eaten:
= as a vegetarian dish alone or with salads or vegetables.
= with any protein, e.g., beef or chicken, fried, grilled, salads, coleslaw, fried plantain, steamed bean cake (monimoin) Packaging Compostable packaging- Eco-friendly, stand-up pouches = Single serving- 150g pouch = Family serving (serves 4)- 450g pouch Date Recue/Date Received 2022-07-19
ABSTRACT:
In West Africa, Jollof rice is a fragrant dish that is revered across the sub-region for its unique sweet taste and subtle spiciness. It is street food, everyday rice, and a constant feature in every home meal plan and at every party¨eaten at birthdays, funerals, and celebrations of any sort.
Across the Atlantic, there are traces of Jollof in red rice, as well as in Jambalaya. Other similar red rice dishes are the Portuguese Arroz de Tomate and Mexican Arroz Rojo (Red Rice). Jollof Rice is traditionally made from long-grain parboiled rice, cooking oil, vegetables such as tomato, onion, red pepper, and scotch bonnet chilli peppers. The total time from preparing/blending the ingredients to cooking the rice on a stove top or in an oven is between 60 to 90 minutes.
This invention brings Jollof Rice to consumers in a form that saves time, saves stress, and can be easily transported and therefore can be made anywhere, from the home, work, vacation, business travel- all that is needed is water and a microwave. The ingredients in 15-minute Jollof Rice are prepared to preserve their best possible flavor, texture, color, and the constituents are carefully chosen to ensure optimum health benefits.
BACKGROUND HISTORY OF THE INVENTION:
Jollof Rice is West Africa's most celebrated dish. It is a fragrant dish that is revered across the sub-region for its unique sweet taste and subtle spiciness. The origins of jollof rice can be traced to the Senegambian region that was ruled by the Wolof or Jolof Empire in the 14th century, spanning parts of today's Senegal, The Gambia and Mauritania, where rice was grown. Ghana, Nigeria, Sierra Leone, Liberia, and Cameroon particularly competitive as to which country makes the best Jollof. This is especially prominent between Nigeria and Ghana, in a rivalry dubbed the "Jollof Wars" Since the 2010s there has been increasing interest in West African foods in the western world. Jollof food festivals have been held in Washington DC, in the US, and in Toronto, Canada. "World Jollof Day" has been celebrated since 2015 on 22 August, gaining traction on social media.
Date Recue/Date Received 2022-07-19 Jollof Rice is a street food, everyday rice, and a constant feature in every home meal plan and at every party¨eaten at birthdays, funerals, and celebrations of any sort. It's an often quoted saying that "A party without Jollof is just a meeting," and frankly, I can't remember a single Nigerian party I've been to where jollof was not present. Its ingredients and preparation methods however vary across different regions, with each West African country having at least one variant form of the dish. Across the Atlantic, there are traces of Jollof in red rice, as well as in Jambalaya. Other similar red rice dishes are the Portuguese Arroz de Tomate and Mexican Arroz Rojo (Red Rice).
Jollof Rice is traditionally made from long-grain parboiled rice, cooking oil, vegetables such as tomato, onion, red pepper, and scotch bonnet chilli peppers. Tomato paste is added to enhance the colour of the dish. As seasoning, spices, salt, bouillon cubes, curry powder, dried thyme and bay leaves are used. One key component of the dish is the stew base, made by blending the tomatoes, onions, a variety of sweet, long, hot, and bell peppers with a touch of water or stock.
The ratio of those ingredients differs from recipe to recipe, but in every case, these ingredients gets cooked down and reduced mostly to round off the raw, tart flavors. The total time from preparing/blending the ingredients to cooking the rice on a stove top or in an oven is between 60 to 90 minutes. The dish could be a complete vegetarian meal on its own, and can be complemented with protein of choice and very often with fried plantain, steamed bean cake (Moinmoin), steamed vegetables, coleslaw, salad, etc. The preparation time for jollof rice is between one hour to 90 minutes.
Bold, exotic, and international flavors are piquing consumer interest globally and our 15-minute Jollof Rice is aimed at bringing this classical dish into global markets in a form that saves time, saves stress, and can be easily transported and therefore can be made easily and quickly anywhere, from the home, work, vacation, business travel- all that is needed is water and a microwave. The ingredients in 15-minute Jollof Rice are prepared to preserve their best possible flavor, texture, color, and the constituents are carefully chosen to ensure optimum health benefits.
DETAILED DESCRIPTION OF THE INVENTION:
Date Recue/Date Received 2022-07-19 We are obsessed with making "Every bite a Delight; and Every swallow a Defense". Our pledge to our customers is intentional and ongoing research to continuously test and refine our recipes for healthier options. 15-Minute Jollof Rice is prepared with the aim of preserving the ingredients' best possible flavor, texture, color, the constituents will be carefully chosen to ensure optimum health benefits.
o Made from peak quality ingredients o Lower levels of sodium o Carefully selected healthy spices Ginger: contains gin gerol which has very powerful anti-inflammatory and antioxidant effects.
Garlic: contains allicin, an antioxidant that helps to lower cholesterol levels.
Red bell peppers: an excellent source of Vitamins A and C
Tumeric: contains curcumin which has several proven health benefits, such as the potential to improve heart health and prevent against Alzheimer's and cancer. It's a potent anti-inflammatory and antioxidant. It may also help improve symptoms of depression and arthritis.
Suggested Usage 15-minute Jollof Rice is a very versatile dish, and can be eaten:
= as a vegetarian dish alone or with salads or vegetables.
= with any protein, e.g., beef or chicken, fried, grilled, salads, coleslaw, fried plantain, steamed bean cake (monimoin) Packaging Compostable packaging- Eco-friendly, stand-up pouches = Single serving- 150g pouch = Family serving (serves 4)- 450g pouch Date Recue/Date Received 2022-07-19
Claims (7)
The inventor claims the following:
1. 15-minute Jollof Rice reduces the preparation time for traditional Jollof Rice by at least 200%
2. 15-minute Jollof Rice brings jollof rice to consumers in a form that saves time, saves stress, and can be easily transported and therefore can be made anywhere, from the home, work, vacation, business travel- all that is needed is water and a microwave.
3. 15-minute Jollof Rice is very shelf stable, as all the ingredients are dry.
4. The ingredients in 15-minute Jollof Rice are prepared to preserve their best possible flavor, texture, color, and the constituents are carefully chosen to ensure optimum health benefits.
o Made from peak quality ingredients o Lower levels of sodium o Carefully selected healthy spices
o Made from peak quality ingredients o Lower levels of sodium o Carefully selected healthy spices
5. 15-Minute Jollof Rice contains a generous amount of healthy spices such as garlic, ginger, tomatoes and peppers. Ginger has very powerful anti-inflammatory and antioxidant effects; Garlic contains allicin, an antioxidant that helps to lower cholesterol levels; Red bell peppers are an excellent source of Vitamins A and C.
6. 15-Minute Jollof Rice contains no preservatives
7. We care for the environment so eco-friendly compostable stand-up pouches will be used to package 15-minute Jollof rice.
CONCLUSION
The ingredients in 15-minute Jollof Rice are prepared to preserve their best possible flavor, texture, color, and the constituents are carefully chosen to ensure optimum health benefits.
This invention brings Jollof Rice to consumers in a form that saves time, saves stress, and can be easily transported and therefore can be made anywhere, from the home, work, vacation, business travel- all that is needed is water and a microwave.
CONCLUSION
The ingredients in 15-minute Jollof Rice are prepared to preserve their best possible flavor, texture, color, and the constituents are carefully chosen to ensure optimum health benefits.
This invention brings Jollof Rice to consumers in a form that saves time, saves stress, and can be easily transported and therefore can be made anywhere, from the home, work, vacation, business travel- all that is needed is water and a microwave.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA3161891A CA3161891A1 (en) | 2022-07-19 | 2022-07-19 | 15-minute jollof rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA3161891A CA3161891A1 (en) | 2022-07-19 | 2022-07-19 | 15-minute jollof rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA3161891A1 true CA3161891A1 (en) | 2024-01-19 |
Family
ID=89573281
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA3161891A Pending CA3161891A1 (en) | 2022-07-19 | 2022-07-19 | 15-minute jollof rice |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA3161891A1 (en) |
-
2022
- 2022-07-19 CA CA3161891A patent/CA3161891A1/en active Pending
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