A Quote by Edward Enninful

I grew up in an African household, so lots of chicken, lots of rice. We ate Jollof rice, a very West African dish. — © Edward Enninful
I grew up in an African household, so lots of chicken, lots of rice. We ate Jollof rice, a very West African dish.
I eat the same foods almost every day. I have my favorites like Filipino beef broth, chicken soup with lots and lots of rice.
Make a stir-fried rice dish with some cut-up chicken and any vegetables folded into the rice for a 'one pot' meal lunch that has it all - protein, starch and vegetables.
You can actually eat very clean at Chipotle. They have white rice, they have brown rice, and they have chicken. I stay away from the guac and the sour cream. I just get lettuce, double-meat chicken, and a white or brown rice.
I eat everything, that's a problem. I don't have discipline. My favorite dish is the Caribbean. Meat, rice, lots of grains. But I do like to do exercises. Lately, I've been having capoeira classes and lots of cardiovascular exercises, such as jogging and cycling.
I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sidekick; that brown rice is as valuable as white; and that short-grain rice is the bee's knees.
During Wimbledon, I ate only rice and pineapple. My coach cooked for me. He made sweet rice.
When I'm doing a movie, I eat the same thing every day. For lunch, it's tuna salad or chicken salad and cole slaw. That's it. For dinner it's either veal and rice, fish and rice or steak and rice. It gets boring; boy, does it get boring.
I'm half Puerto Rican and every Friday we have rice and beans and chicken in my house - so that's like a very Latin staple. It's just so comforting. I look forward to every single Friday because I just can't wait for my rice and beans and chicken.
There is no intrinsic reason African countries should be importing, rather than exporting, basic staples like rice or higher value products like frozen chicken, cooking oil, or instant noodles.
For the first year I lived in New York, I never ate out. I literally just ate lentils and brown rice at home. Sometimes I'd treat myself to this half chicken from Chinatown that cost $3.50.
I like to eat Wheaties Fuel for breakfast with fresh fruit and egg whites. For lunch, I like to eat my wife's 'homerun chicken,' which is chicken, rice and vegetables, and for dinner I eat grilled steak or a couple of chicken breasts with rice and vegetables. During the day, I drink OhYeah! protein shakes as a snack.
I like rice, as long as they let me put my own stuff on it. You can bring me white rice or brown rice; just let me doctor it up.
I'm from Manchester, Mass., so it was lobster, lobster and more lobster! Also, lots of fish that we caught in the summers, clam chowder and roast beef sandwiches. But my mom was pretty healthy; we had a lot of chicken and broccoli and rice as well.
Growing up at my grandmother's table, she always had rice. She might do something as exotic as potatoes or spaghetti, but there was still always rice, just in case you needed a little rice fix.
There are eight or nine leading varieties of rice grown in Japan, all of which, except an upland species, require mud, water, and much puddling and nasty work. Rice is the staple food and the wealth of Japan. Its revenues were estimated in rice. Rice is grown almost wherever irrigation is possible.
We all know that Nigerian jollof rice is the best anywhere. We beat the Ghanaians and Senegalese hands down.
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