Jollof Rice, a beloved and quintessential dish of West African cuisine, traces its origins to the Senegambian region, where it was first created by the Wolof people. Known locally as ‘Ceebu Jën,’ which translates to ‘rice with fish,’ this iconic dish has a rich history that underscores its profound cultural significance. The Wolof’s culinary craftsmanship laid the foundation for what would become a pan-West African staple.
As Jollof Rice spread across the continent, it evolved, adapting to local tastes and available ingredients. Each country in West Africa has cultivated its own unique variation, resulting in rich regional diversity. Nigeria’s version, for instance, often features a robust tomato base and a variety of spices, while Ghanaian Jollof is known for its use of aromatic basmati rice and a slightly different blend of seasonings. In Cameroon, Jollof Rice might include vegetables and a more pronounced use of herbs. This diversification not only highlights the ingenuity of West African cooks but also the dish’s versatility and adaptability.
