Jollof rice originated with the Wolof people in the Senegambia region and spread across West Africa, evolving differently in every country it touched. The Nigeria-versus-Ghana rivalry is the most famous food debate on the continent — Nigerians insist on long-grain parboiled rice with a tomato-heavy base, while Ghanaians prefer fragrant basmati with more aromatics. Both countries produce passionate defenders, viral social media battles, and occasional cook-offs judged by diplomats. The truth, as with most great dishes, is that both versions are extraordinary.

• 3 cups long-grain parboiled rice, washed
• 6 large tomatoes, blended
• 3 red bell peppers, blended
• 2–3 scotch bonnet peppers, blended
• 2 large onions (1 blended, 1 sliced)
• 100ml vegetable or palm oil
• 3 tbsp tomato paste
• 2 bay leaves
• 1 tsp thyme
• 1 tsp curry powder
• 2 seasoning cubes (Maggi or Knorr)
• Salt to taste

1. Blend the tomatoes, red peppers, scotch bonnets, and one onion into a smooth paste. Pour into a pot and cook on medium-high heat for 30–40 minutes, stirring occasionally, until the raw tomato smell is gone and the oil floats to the surface. This step is non-negotiable.
2. In a heavy-bottomed pot, heat the oil and fry the sliced onion until golden. Add the tomato paste and fry for 2 minutes.
3. Pour in the cooked tomato-pepper base. Add thyme, curry powder, bay leaves, and seasoning cubes. Stir and cook for another 10 minutes.
4. Add the washed rice directly into the sauce. Stir to coat every grain. The sauce should just barely cover the rice — add a splash of water only if needed.
5. Cover tightly with foil and then the lid to trap all the steam. Reduce heat to the lowest setting.
6. Cook for 30–40 minutes without opening the lid. Resist the temptation. The rice steams in the sauce and forms a crust at the bottom.
7. Remove from heat. Fluff with a fork, then carefully scrape the bottom crust — this is the party jollof. Serve with fried plantain and grilled chicken.