The Jollof Debate

Jollof rice is a mainstay food of multiple African cultures, and there is ongoing discussion about where it originated.  Nigerians, Ghanaians and Senegalese all want to claim it!   Perhaps it’s roots are in the Senegambia region of West Africa (you guessed it, the area including Senegal, Gambia and parts of several other nations) with the Wolof people.  There are regional variations in Nigeria, Ghana and even in East Africa, in Kenya.  It is a delightful mix of tomato, onion and pepper with spices, and the grains of rice soak up the flavor as they cook.  It has similar characteristics to Cajun jambalaya.  Jollof rice can be adapted in many ways—keep it vegetarian, add meat or chicken or fish, serve it with plantains or veggies.  I could feel at home in Ghanaian, Kenyan or Cameroonian kitchens with my Jollof rice recipe. Delicious!