[Sticky] Jollof Wars Abroad: Nigerian vs Ghanaian vs Senegalese Jollof, Who Wins?

Tokunbo Central’s answer: we are staying neutral, but here is what each side usually argues.

• Nigerian jollof: long-grain parboiled rice, a rich pepper and tomato base, often a smoky “party jollof” finish from cooking over firewood.
• Ghanaian jollof: often made with fragrant basmati or jasmine rice, aromatic spices and served with shito.
• Senegalese thieboudienne: the dish many historians link to the origins of jollof, cooked with fish and vegetables.
• Sierra Leonean and Liberian jollof: each with its own spice style and loyal fans.
• Abroad tip: jollof is one of the best ways to introduce colleagues and friends to African food.

Your turn: whose jollof is the best, and what is your secret ingredient? Make your case.