— The kitchen

Every recipe.

Canonical and signature. Tested ten times, at minimum. Photographed by us. Written by someone from the country it is from.

Nigeria

Nigerian Party Jollof

The canonical party jollof. Long-grain rice, scotch bonnet, and the patience crust at the bottom of the pot.

Tested 18×Open →

Signature

Nigeria

Plantain-Smoked Party Jollof

Our signature take on Nigerian party jollof. Cooked over fresh plantain leaves laid at the bottom of the pot, infusing a sweet-savory smoke that does not exist in the canon.

Tested 24×Open →

Ghana

Ghanaian Jollof

Basmati. Less tomato. More warmth. A quieter argument than its neighbor to the east.

Tested 14×Open →

Signature

Ghana

Brown Butter + Honey Shito Jollof

The sweetness Ghanaians are accused of, leaned into proudly. Brown butter, forest honey, shito, basmati.

Tested 22×Open →

Senegal

Senegalese Thieboudienne

The origin. Broken rice, whole fish, the tamarind-bright xoonq. Dakar on a Sunday.

Tested 16×Open →