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Jollof rice is one of the most common dishes in Western Africa, consumed throughout the region including Ghana, Senegal, Gambia, Nigeria, Sierra Leone, Liberia, Ivory Coast, Togo, Cameroon and Mali. There are several regional variations in name and ingredients, with non-local versions regarded as “inauthentic”.
The name Jollof rice derives from the name of the Wolof people,, though in Senegal and Gambia the dish is referred to in Wolof as theibou dienne or benachin. In French-speaking areas, it is called riz au gras.
Despite the variations, the dish is “mutually intelligible” across the region, and has spread along with the diaspora to become the best known African dish outside the continent. Based on its name, the origins of Jollof rice can be traced to the Senegambian region that was ruled by the Jolof Empire. Food and agriculture historian James C.