Nigeria: Jollof Rice
I initially intended to make Senegalese jollof rice (ceebu jen/thieboudienne) but accidentally made Nigerian jollof instead. The differences matter: Senegalese jollof uses jasmine rice and traditionally contains fish with large vegetable chunks, while Nigerian jollof uses parboiled basmati rice (golden sella) and is typically served alongside separate dishes.
I discovered this mistake after purchasing ingredients including egusi seeds, which prompted plans for a Nigerian egusi stew recipe later. Research rabbit holes are real.
The history of jollof dates back to the 14th century in the Wolof Empire, a kingdom which covered what is now Senegal, The Gambia, and Mauritania. The dish has since spread across West Africa, and the friendly rivalry between nations over who makes the best jollof is both entertaining and deeply felt.
Recipe: Immaculate Ruemu’s Smoky Party-Style Jollof
The result was totally bomb. Divine. Incredibly flavourful, with appropriate spice levels. I served it with fried plantain and coleslaw, and enjoyed leftovers for breakfast with fried eggs. The whole thing took about 3 hours but was mostly hands-off.
The experience taught me an important lesson about the importance of thorough research when documenting international cuisine, particularly given overlapping culinary traditions, shifting borders, and regional variations. I’ll be more careful going forward — but I won’t be sorry about this particular mistake.