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🇬🇭Ghana

Ghanaian Jollof

Jollof

Long-grain aromatic rice cooked in a reduced tomato, onion, ginger and scotch bonnet stock until the grains take the colour of the sauce.

🇨🇲Cameroon

Nigerian Jollof Rice

Jollof rice

Long-grain rice cooked down in a blended base of red pepper, tomato, onion and scotch bonnet until the grain absorbs it all and the bottom of the pot catches.

🇹🇬Togo

Riz Gras

Rice cooked in a tomato, onion and pepper base with meat or fish until it takes the colour and the fat of the sauce.

🇲🇷Nouakchott, Mauritania

Thieboudienne

Ceebu jën

Broken rice cooked in a tomato and fish stock with a whole fish stuffed with parsley, garlic and chilli, plus cassava, carrot, cabbage and aubergine.

🇲🇱Mali

Zaamè

The Malian version of jollof rice, called zaamè in Bamanankan; rice cooked in a single pot with tomatoes, onions, chili, and meat (chicken, beef, or mutton); the Malian style has a special way of cooking that distinguishes it from Nigerian, Senegalese, and Ghanaian versions; a fragrant, flavorful rice dish; a staple of celebrations and everyday meals.