Hub · Jollof rice
Jollof rice
The full directory: every country in the archive, every cooking method we've tested, every protein combination.
By country
Nigeria jollof rice
Party jollof, patience crust, and the loudest voice at the table.
Ghana jollof rice
Basmati tradition. Brown-butter depth. Sweetness proudly leaned into.
Senegal jollof rice
The origin story. The Jolof Empire. The fish, the rice, the stock.
Gambia jollof rice
Senegal's cousin. One pot. One story.
Sierra Leone jollof rice
Vegetables layered, protein seared, rice steamed to a patient crust.
Liberia jollof rice
American-Liberian fusion. Bourbon. Smoked turkey. A country unlike any other.
Côte d'Ivoire jollof rice
Fat rice. Attiéké on top. Seared protein. The francophone precision.
Mali jollof rice
Dry-season ochre. Millet and rice. Bamako patience.
Burkina Faso jollof rice
The plateau. The peanut. The patience.
Togo jollof rice
A sliver of a country. A library of a kitchen.
Benin jollof rice
Border country. Yoruba root. Fon accent.
Cameroon jollof rice
Anglophone jollof. Seafood. Forest light. Njangsa.
Niger jollof rice
Saharan edge. Southern river. Two kitchens in one country.
Guinea jollof rice
Fouta Djallon. Cool mountain kitchens. Deliberate hands.
Guinea-Bissau jollof rice
Portuguese-inflected thieb. Palm vinegar. Rice as history.
Mauritania jollof rice
Desert north. Senegalese south. A country of two kitchens.
Kenya jollof rice
Coastal Swahili influence. Pilau-adjacent. Nairobi party jollof is its own thing.
Uganda jollof rice
Landlocked, richly flavoured. Groundnut-inflected tomato base.
Zimbabwe jollof rice
Southern African adaptation. Braai influence. A jollof that knows smoke.
Zambia jollof rice
Lusaka party rice. Less scotch bonnet, more all-spice, entirely itself.
Equatorial Guinea jollof rice
Spanish-colonial kitchen. West African base. The lusophone-hispanic edge of jollof.
Ethiopia jollof rice
Berbere heat. Niter kibbeh base. A jollof that arrived and stayed.
By method
Instant Pot
A 25-minute jollof that gives up the smoke for the speed.
Slow cooker
Set in the morning, eat at 6. The most forgiving way to make jollof.
Air fryer
Not for the rice — for the crispy finish on top of leftover jollof.
Firewood / open fire
The way it was meant to be cooked. Smoke, char, and a whole afternoon outside.
Stovetop
The default. The recipe assumes this unless we say otherwise.
Oven
For the crowd cook. Sheet-pan jollof scales to 30 servings without losing texture.
Rice cooker
The dorm-room jollof. Makes a passable version on a Tuesday.
Stovetop pressure cooker
For when you want Instant Pot speed but the smoky crust of stovetop.
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