The topic of jollof rice inspires lively debates among natives of West African countries — and admirers of their food culture. The one-pot dish, which gets color and spice from tomatoes and chiles, is a staple in the region’s cuisine. Every family swears to have a specific method of preparing it. Nigerians and Ghanaians in particular are known to swear by certain grains of rice, meats, and spices that give their favorite jollof rice a unique taste.
This map includes versions that draw influences from Ghana (Appioo, Bukom), Nigeria (Jodeem, Kith/Kin) and Gambia (Mansa Kunda).Read More