West African countries are known for cooking the best jollof rice.

Jollof rice is a one-pot meal that originated from the Wolof tribe in the 14th century.

The orange red colour food consists of rice, cooking oil, and vegetables such as tomatoes, onions, red peppers, green peppers, garlic, ginger and chili peppers.

To enhance the colour of the dish, tomato paste (purée) is usually added to the rice to make it very colourful..

In the same vein, various seasonings, spices, salt, and a blend of flavour enhancers like , curry powder, dried thyme, nutmeg, and ingredients are used to complement the dish,

Various types of meat like chicken, turkey, beef or fish or even the likes of shrimp, lobsters, prawns and even sausages are often served with the dish

From Nigeria, yes, known for party jollof rice to neighbouring Ghana, the rice story is usually interesting and compelling. This is especially prominent between Nigeria and Ghana, in what is tagged a rivalry known as “Jollof Wars”.

However, each West African country has at least one variant form of the dish, with Ghana, Nigeria, Sierra Leone, Liberia and Cameroon particularly competitive as to which country makes the best jollof.