The Jollof Rice "War"... By Vincent Attah

Rice is one of the staple food that is produced by many farmers in Africa particularly in the west African sub-region. For most families in Africa, the choice of how to prepare and serve this staple food depends largely on the occasion, budget, etc. For example, while some families prefer to serve the staple food boiled plain - what most people refer to as white rice - with sauce or stew, other families prefer to spice, style, garnish and colour the staple food resulting in what is popularly known as jollof rice.

Personally, I love eating rice. In fact I have been eating rice for as long as I can remember. Somehow, I prefer jollof rice to any other form of rice. In my opinion it is the most served form of rice in most parts of Africa. Be it at birthday parties, restaurants, eateries, or wedding receptions most people prefer jollof rice to other forms of rice if they have an option. Perhaps this could be largely due to the fact that it is more presentable and easier to serve during occasions.

Over the years, the unique qualities of jollof rice have made it to gain popularity as one of the most served food on the continent. This popularity has grown so much so that it has generated heated argument amongst some countries in west Africa - particularly Ghana, Nigeria, and Senegal - that are known for consuming jollof rice with each country claiming to be the originator of this delicious meal. While it may be difficult for anyone to prove the true origin of jollof rice in Africa, there are records that suggest that jollof rice may have originated - at least in the african context - from Senegal.

I have eaten Nigeria jollof rice a countless times, and Ghana jollof rice a few times that I visited the country. However, I haven't had the opportunity to taste Senegalese jollof rice yet. That said, from my experience with Nigeria and Ghana jollof rice, I would say that each country's jollof rice has its unique qualities that sets it apart. These uniqueness and variation in itself is a positive and a true reflection of what the continent stands represents - diversity. So rather than engage in a jollof rice "war", these countries should focus on the unique strength for global positioning in the food industry. These countries can learn from the Chinese who have been able to take their own version of this staple food - popularly known as chinese rice - and have successfully turned it to a global premium cuisine worth millions of dollars.

So, in my opinion, the issue isn't really about which African country "owns" jollof rice. Rather it is more about our collective ability to brand this delicious meal and position it as a global cuisine of African origin. This for me is where the war is!

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