Jollof-ris (Norwegian Nynorsk Wikipedia)

Analysis of information sources in references of the Wikipedia article "Jollof-ris" in Norwegian Nynorsk language version.

refsWebsite

Global rank Norwegian Nynorsk rank

3^rd place

6^th place

low place

504^th place

67^th place

books.google.com

Davidson, Alan (11 August 2014). «Jollof rice». The Oxford Companion to Food. Oxford University Press. s. 434. ISBN 978-0-19-967733-7.
Osseo-Asare, Fran (1 January 2005). Food Culture in Sub-Saharan Africa. Greenwood Publishing Group. s. 33, 162. ISBN 978-0-313-32488-8.
Brasseaux, Ryan A.; Brasseaux, Carl A. (1 February 2014). «Jambalaya». I Edge, John T. The New Encyclopedia of Southern Culture: Volume 7: Foodways. University of North Carolina Press. s. 188. ISBN 978-1-4696-1652-0.
Anderson, E. N. (7 February 2014). Everyone Eats: Understanding Food and Culture, Second Edition. NYU Press. s. 106. ISBN 978-0-8147-8916-2.

Ayto, John (2012). «Jollof rice». The Diner's Dictionary: Word Origins of Food and Drink (2nd utg.). Oxford University Press. s. 188. ISBN 978-0199640249.

Ferruzza, Charles (October 1, 2013). «Esther's African Cuisine leaves the light on for you». The Pitch. Henta 8. oktober 2013. «Meals are served with white rice or, for an upcharge, an extraordinary concoction of rice cooked with tomatoes, carrots, onions, peas and shredded chicken called Jealof rice. 'It's the Sunday dish in my country,' [Esther] Mulbah says. It's hearty and comforting, as a side or a full meal.»