From UNESCO to Ed Sheeran, everyone has their own opinions on the Great Jollof Rice Debate. Simmer down and listen up as Nana Okosi weighs in.

Jollof rice is a huge part of my upbringing. Being from a Nigerian household, the rice dish is a meal I have always loved. Growing up, I ate jollof rice at parties, weddings, family gatherings, and literally anywhere Nigerians could gather in one place. But I especially looked forward to my mum making it, as I remembered how the kitchen would smell fragrant with seasonings and herbs like curry powder, ginger, and thyme.  

Ghana and Nigeria have their own customs for preparing jollof rice. However, there is no longer a universal recipe for either Nigerian or Ghanaian jollof because modern recipes have taken over and resulted in a wide range of alterations, where ingredients can be supplemented or removed, depending on the cook.  

The tomato-based rice dish originated from the Wolof tribe in the Senegambia region of West Africa and is considered a staple in many West African countries. However, Ghana’s and Nigeria’s versions are the tastiest and most popular, and the most discussed across social media. 

But for both countries, the basic components are rice, tomatoes, onions, and pepper. Nigerian jollof is known for its tomato-based, rich flavour, which is achieved by using a mixture of canned tomatoes, bell peppers, onions, garlic, and scotch bonnet.  

Seasonings and herbs such as curry powder, thyme, bouillon powder, and bay leaves are added during the cooking process to enhance the flavour of the dish. In our kitchen, my mum uses non-stick basmati rice for her jollof, making sure it’s thoroughly washed in a bowl in our sink before use. Though some Nigerians may use long grain or other rice strains, depending on preference. 

Gagi, the owner of Gagi’s Corner, a restaurant in Port-Harcourt, Nigeria, has his own way of making jollof rice. “I make stir-fry jollof,” he says. “I call it Special Jollof Rice.” Similar to the Chinese takeaway classic Special Fried Rice, Gagi’s distinctive jollof concoction consists of stir-frying carrots, green peppers, shredded beef, or chicken with a blended tomato pepper sauce. When all the veg and protein are fried, pepper-mix is added, alongside par-boiled rice and seasonings like curry and thyme. Gagi adds: “When it’s almost ready – this step is optional – you can add fried eggs, oyster sauce and sesame oil.” 

“The flavours of Nigerian jollof are generally just unmatched, because we make it in a way that brings out all the flavours”

Zina Chidi

Conversations regarding both countries’ versions of jollof rice have sparked years of debates on which version is best. Despite the debate being lighthearted, hundreds of people still flock to social media to voice their opinions. The rivalry has led to global jollof competitions, with Ghana being crowned winner last year in New York for ‘The Battle of the Real Jollof’.  

Everyone has an opinion. Zina Chidi, a 21-year-old Nigerian, says: “Nigerian jollof is the best over any other. It just tastes like home and is comforting for me. The flavours of Nigerian jollof are generally just unmatched, because we make it in a way that brings out all the flavours. The tomatoes, the peppers, all the different spices, even the colour of the rice is strong.”

Chidi’s family jollof recipe involves browning tomatoes, peppers, a couple of scotch bonnets, onions, and garlic in the air fryer or oven. All of this is blended together and fried in oil in a pot. After that, beef stock is added with seasonings like maggi cubes, curry powder, and bay leaves. Finally, washed rice is added, and it is covered with foil to let it cook.

Joining Zina is my Ghanaian friend, Jasmine, who says: “I like it when my jollof has a smoky flavour but hate it when it sticks together. I do not like basmati rice, my mum uses jasmine rice instead. Jollof rice is a staple in my household. We eat it on Sundays or if it is a special occasion.” She adds that she likes it spicy, with coleslaw and a piece of chicken or pork on the side.  

There are no two ways to make Nigerian or Ghanaian jollof. Both versions are loved and cherished amongst families and communities alike, but one thing we can all agree on is that Nigerian jollof is the best – at least, that’s what I think!