When Two Nations Fight Over Food

It’s interesting that the quest for culinary superiority should take a transnational scale. After all, is it not just food? But between Nigeria and Ghana, there’s been a raging argument over which people prepare Jollof rice better. . Nigerians claim they own the secret recipe when it comes to preparing the dish, but Ghanaians will have none of that. The people of Gold Coast will swear by Asante that no one in the world understands the Jollof rice trick better than them. But the fact these two countries fight over Jollof rice attests to the popularity and taste of the food.

Rice is a staple is many Nigerian and Ghanaian homes. Its versatility underscores its popularity, as it offers such variety as rice with stew (and referred to as ‘white rice’), Basmati rice, fried rice and Jollof rice, the subject of contention. So, why Jollof rice and not any of the others? Perhaps, it’s because its preparation offers more room for culinary skills and experimentation.

Ironically, ‘Jollof’ is neither a Nigerian word nor Ghanaian. Imagine that! These two fight over food that was originally from the Senegambian people of West Africa.

But truth is: both countries are right. Nigerian Jollof rice has a distinct taste, and so does Ghanaian jollof rice. “It comes down to individual preferences,” says Tade, a chef with a high-brow restaurant in Lagos. To understand it better, below are the major differences between the two countries’ Jollof Rice. And when next you want to eat Nigerian or Ghanaian food, think Jollof rice.

Differences between Nigerian Jollof Rice and Ghanaian Jollof Rice

Nigerian Jollof rice

Flavor is spicier and bolder, with a deeper and more intense taste because of the use of lots of spices and peppers.

Uses a wider range of spices, including thyme, basil, rosemary, and bay leaf, giving it a more aromatic and complex taste.

Tomato paste is often used in addition to fresh tomatoes, resulting in a deeper and more intense red color.

Rice is first parboiled before cooking it with the tomato-based sauce. This results in a softer texture and a more integrated blend of flavors.

Ghana Jollof Rice

Has a rich and smoky flavor. It typically has a balanced taste with a hint of sweetness from the tomatoes and onions.

Dried fish or shrimps are used which gives a unique seafood flavor, especially because of the shrimps.

Well-blended or finely-chopped fresh tomatoes are used which gives the dish a vibrant red color.

Rice is first fried in oil with onions and other aromatics before adding the tomato-based sauce. This technique adds a distinct flavor and helps the rice grains to remain separate.

What’s your take? If you have eaten each country’s jollof rice, which do you prefer and why? Kindly leave your comments below.