But where did it all begin? Who owns this iconic dish? Let’s find out.

• • Where It All Began: A Brief History
    Historians trace the history of Jollof to the ancient Wolof Empire of the 14th century, which is located in what is now present-day Senegal and Gambia. Rice cultivation was a thriving practice in the empire, which produced several rice dishes, one of which was thiéboudienne- a tasty blend of rice, fish, shellfish, and vegetables cooked in tomato sauce. This dish eventually evolved into the Jollof we know today. Through trade, migration, and colonization, this cuisine spread to other parts of West Africa, with each country adding its unique twist based on available ingredients, cultural tastes, and traditional cooking methods. This has led to a range of passionately defended recipes and helps explain why each country feels a deep sense of ownership over the dish.
  • Nigeria vs Ghana: The Heavyweight Battle
    Probably the most heated culinary battle is the Jollof war between Nigeria and Ghana. They are the two main rivals in this war, loudest and most passionate in defending their Jollof versions. Although both versions share the same foundational ingredients, rice, tomatoes, peppers, onions, and some spices, the mode of preparation and eventual outcome are different. Nigerian Jollof stands out with a bold, spicy flavour and seasoning, a rich red colour, and a smoky bottom layer. Nigerians favour parboiled long-grain rice (peculiar for its shape and texture), which is then stewed and simmered in a deeply seasoned tomato-pepper sauce made up of tomatoes, scotch bonnets, and various peppers, onions, spices, and broth.  The Nigerian version’s signature is arguably its distinct smoky flavour, famously found in what’s known as party jollof or smoky jollof. This is often achieved by cooking over firewood or by letting the bottom layer of the food burn or caramelize slightly to create crispy grains, popularly called bottom pot. Ghanaian Jollof, on the other hand, uses Jasmine rice and sometimes Basmati rice. Because of the choice of rice grain, it has a slightly sweeter undertone and presents a more subtle and nuanced flavour. The tomato sauce is lighter, often spiced with curry powder and nutmeg, and the dish often features vegetables like carrots and peas. Unlike the bold, spicy, smoky Nigerian version, the Ghanaian jollof is lighter, fluffier, and aromatic with a tomato-forward flavour.