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Three differences between Ghana jollof and Nigeria jollof

If World War III was ever to be a thing? One probable cause would be the battle of jollofs in West Africa.

More specifically? Which jollof is better between Ghana and Nigeria. I’m sure you probably have an answer in your head by now.

However, that’s not the purpose of this article. We’re pretty confident you have your mind made up on this argument and most likely have taken a stance as well.

Most people base their stance on which of them they tried. Due to loyalty, a Ghanaian will Ghana jollof is better than Nigerian jollof without even trying jollof from Nigeria and vice versa.

Today, we will provide an objective outlook on both jollofs detailing what some of the key differences are between the two meals. Here are some differences between Nigerian and Ghana jollof.

The type of rice

One of the main differences between both meals is the type of rice used. For Nigerian jollof, long grain parboiled rice is used. Parboiled rice is simply rice that has been precooked rice in the husk to change its texture, boost nutrition and make it more resistant to weevils. This type of rice tends to be less starchy.

However, Ghanaian jollof usually has more starch because basmati or Thai Jasmine rice is used. This type of rice has grains which are long and slender and also has a sweet aromatic smell.

Method of preparation

Nigerians prefer to parboil the rice first. This in essence makes the rice a bit soggy. Ghanaians try to prevent this by first preparing the tomato stew mixture and meat stock before cooking it with the rice once.

Although both use different methods, at the end of the day tomato paste is used. You can purchase high quality tomato paste from Hutwisehere.

Type of spices used

An additional distinct difference between the two types of jollof is the spice used. The spices that are used in Ghanaian jollof tends to be more spicy because warm spices such as cloves, nutmegs or cinnamons,shito, oily condiments made with hot peppers, ginger,shrimps or onions.

On the other hand, Nigerian jollof is usually spiced with mainly bay leaf.

It’s also important to note that historically, jollof rice originated from Senegal and the Gambia.

It is believed that the Wolof people of that region invented the dish. It therefore comes as no surprise that jollof sounds like wolof. The Wolof people were also referred to as the Djolof or Jolof tribe.

 

 

 

 

 

 

 

 

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