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A Culinary Rivalry from West Africa: The History of Jollof Rice
Dear Hyphenly readers,
If you’ve been keeping up with our newsletters this month, you might recall our deep dive into the hummus “wars” between Israel and Lebanon.
Today, we’re turning our attention to another culinary rivalry—this time, from the heart of West Africa. If you’re familiar with West African cuisine, you probably already know where this is going: Jollof Rice.
So, the age-old question remains—who does it better: Ghana or Nigeria?
While we won’t pretend to have a definitive answer (and let’s be clear—Nigeria and Ghana aren’t the only countries that make Jollof), we want to celebrate this beloved dish—one of our favorites here at Immigrantly.
According to the BBC, “the origins of Jollof rice can be traced to the 1300s in the ancient Wolof Empire (also called the Jolof Empire), which spanned parts of today's Senegal, The Gambia, and Mauritania.” Food writer Jiji Majiri Ugboma adds: “The Jollof feud between Ghana and Nigeria is arguably the most heated food debate amongst any diaspora.”
So, what sets the two versions apart? The type of rice, for one. Nigerian Jollof is typically made with long-grain parboiled rice, while Ghanaian Jollof leans toward fragrant basmati. The seasoning also differs slightly, with each country adding flair to the spice blend. To read more about this dish, we recommend this article.
No two plates of Jollof Rice are exactly alike, but some key ingredients show up across the board: tomatoes, onions, curry powder, and Scotch bonnet peppers.
This pepper may be one of the most ubiquitous ingredients of West African cuisine.
Native to the Caribbean, the Scotch bonnet is both sweet and fruity, but don’t be fooled. It packs a serious punch. Its lingering, heady heat gives Jollof its signature kick and also features in dishes like jerk chicken, pepper soup, and fried plantains.
Beyond flavor, the Scotch bonnet is also nutritious, high in capsaicin, an anti-inflammatory compound, and rich in vitamin C. If you haven’t had this pepper before, head to your local Afro-Caribbean store and try it out!
At Immigrantly, we love our spicy food. And we love dishes that connect diasporas. Did you know the U.S. has its own Jollof Festival? For 2025, the festival includes tours in over 10 cities. The ticketing information is available here.
Let us know if you pick it up—we’d love to hear your thoughts!
Culture Check-In: We want to hear from you!
What’s your favorite spicy dish to eat? |
Podcast Pick of the Week
Like hearing about food and its complicated histories?
Listen to our very special Thanksgiving episode at Immigrantly. Saadia sits with content writers Michaela Strauther and Yudi Liu to discuss the holiday's history and the difference between sweet potatoes and yams.
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