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Jollof rice, explained

Six unique dishes, six African countries to explore.

By Victoria Goldiee23 Jan 2024 4 minutes read
Woman holding plate of Jollof Rice in Africa
Image: PeopleImages/Getty Images

For West Africans and those of African descent like myself—regardless of country or timezone—there is one dish we can all agree is mouthwateringly good: jollof rice. Served as both the base of a meal or on the side, the beloved dish is made of rice dotted with tomatoes, spices, and peppers. But that's where the similarities end.

Depending on where you are or where you’re from, the recipe’s twists—rice served with fish, say, or infused with the smoky, spicy flavors of firewood—varies widely. The debate over jollof’s origin—and which country's version is superior—is the source of a fiery, lighthearted culture war. To boot: Things got so heated that last year UNESCO stepped in and crowned Senegal as the originator of jollof.

But no matter where you are, jollof rice is more than just a meal. Often served at family gatherings and parties as an expression of hospitality, jollof is an integral part of the Black experience, signifying togetherness and community. The one-pot dish has helped to inspire other rice-centered meals throughout the Black diaspora, including jambalaya and gumbo, and today, there are jollof holidays, festivals, competitions, memes, and dance routines. While we won’t declare whose jollof rice is the best here, we will share six distinct versions of the dish across Africa—and how to best enjoy them.

Thieboudienne, a.k.a. Senegalese jollof rice

Fish and rice at Le Ngor, Senegal
Le Ngor serves up seafood as well as jollof
Image: Management/Tripadvisor

The inside scoop: Thieboudienne—pronounced "chebu jen" and literally translated to “rice and fish” in the Wolof language—is Senegal’s version of jollof rice and the country’s national dish. Unlike others that are cooked with chicken or beef, thieboudienne is boldly flavored with fish, though what kind depends on where you are in the country.

How it's made: For the fish and marinade: Cassava fish or salmon steaks, garlic, ginger, black pepper, anise seeds, chopped lemongrass, soy sauce, salt, flour, and vegetable oil. For the rice: broken basmati rice, tomato paste, canola oil, fresh mussels, dried fish, potatoes, green beans, eggplant, carrots, onions, parsley, scotch bonnet peppers, and sour tamarind paste.

Where to eat it: Seafood is best enjoyed by the ocean, and on my annual West Africa trip in 2022, I discovered Le Ngor in Dakar. Ask for a table on the seaside porch overlooking the rolling waves of the Atlantic, where you can enjoy the spicy thieboudienne served with fish, shrimp, and clams.

Nigerian party jollof

The inside scoop: Although jollof was brought to Nigeria during the Trans-Atlantic slave-trade era, Nigerians have taken it upon themselves to amplify the dish by creating what’s now known as party jollof. Today, those in the know will seek out party jollof specifically made with firewood. Cooked in cast-iron pots atop large chunks of firewood, this style of party jollof is infused with the wood's smoky flavor as it simmers.

How it's made: Rice, ginger, garlic, fresh and canned tomatoes, onions, red scotch-bonnet peppers, curry powder, thyme, bay leaves, stock, nutmeg, and salt.

Where to eat it: Jollof rice is considered a staple in restaurants across Nigeria. But my favorite jollof spots in Lagos are Chicken Republic, with its spicy signature jollof rice, and Mega Chicken’s smoky jollof.

Liberian jollof rice

The inside scoop: Liberian jollof rice pairs fantastically with fried sides like plantains and potatoes, but a simple side of cucumbers, tomatoes, and avocado will also do. There are also ingredients here that are distinctly Liberian, from cassava leaves to Liberian peppers, setting this version apart from its peers.

How it's made: Chicken wings or drumsticks, shrimp, hot dogs or beef rope sausage, Liberian pepper, tomato paste, onions, bell peppers, cassava leaves, rice, celery, beef cubes, palm oil, all-purpose seasoning, and Montreal chicken seasoning.

Where to eat it: In Liberia, jollof rice is more than just food; it's a celebration on a plate. It’s the star at weddings and birthdays, but if you can’t stay long enough to snag a party invite, head to Evelyn’s Cuisine in Monrovia, a restaurant that embodies this festive spirit for locals and tourists alike.

Ghanaian jollof rice

Jollof rice at Buka Restaurant, Ghana
The Buka Restaurant serves their Ghanian jollof spicyImage: Tripadvisor/Management
Image: Management/Tripadvisor

The inside scoop: Although Ghanaian jollof rice can be made sans meat, most locals order theirs with spicy shredded lamb, beef, or goat. My go-to? A mix of beef and goat. Many restaurants in Ghana add their own spins, and you'll find other options like corned beef, as well.

What it's made of: Tomato paste, basmati or jasmine rice, onions, garlic, canola oil, shrimp powder, and bell pepper, plus a seemingly endless variety of spices (like shito, a Ghanaian hot sauce) and toppings (like eggs).

Where to eat it: The Buka Restaurant in Accra is one of the most popular restaurants for not only Ghanaian cuisine but also dishes from Cote d’Ivoire, Togo, and Nigeria. There’s a full a la carte menu, but I also love the daily jollof specials, like Toolo beef jollof on Mondays and goat jollof on Fridays. On other days, the spicy, sweet jollof is served alongside grilled chicken, grilled fish, or fried plantains.

Cameroonian beef jollof rice

The inside scoop: In Cameroon, jollof is usually made quickly and easily by adding mixed vegetables and beef cubes into the rice-and-tomato combo. Pro tip: Ask for the burnt bits of the rice, which give you a smoky flavor with a satisfying crunch.

What it's made of: Rice, fresh tomato puree, tomato paste, green sauce (a puree of basil, parsley, celery, thyme, rosemary, garlic, onion, green onion, and habanero pepper), beef, pureed red bell peppers, carrots, green beans, curry powder, white pepper, anise, oil, beef cubes, and bouillon.

Where to eat it: Although jollof rice isn’t seen as a formal dish in Cameroon, Saga Africa in Douala offers a high-end option and well-garnished sides. The restaurant also offers monthly “Journee Gastro-Culturelle” nights that highlight a variety of African dishes from across the continent. Check the Instagram page for upcoming dates.

Bissau-Guinean jollof rice

The inside scoop: Unlike other countries that make jollof rice in little time, locals in Guinea-Bissau slow-cook the dish in vegetable oil with spices like bay leaves to enhance the flavor. The dish is usually served alone, with chicken and okra as occasional accompaniments.

How it's made: Skinless, boneless chicken thighs, vegetable or sunflower oil, onion, tomato purée, chicken stock cube, basmati rice, thickly sliced red and yellow bell pepper, okra, and coriander.

Where to eat it: A Padeira Africana is a Portuguese-meets-African restaurant that offers one of the best jollof rice in Guinea-Bissau. Try the version that's mixed with shrimp or chunks of white fish.

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Victoria Goldiee
Victoria Goldiee is a freelance writer and editor with a keen focus on headlining the untold stories of underrepresented communities through her platform. Her work has been featured in Business Insider, Architectural Digest, New York Magazine, The Cut, Forbes, The Telegraph UK, The Metro UK and more as she cuts across issues focusing on women,culture and lifestyle.