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Here's how other African countries cook rice

Do you believe in One Africa, One Jollof or are you a firm believer in the #JollofWars? Here's a chance to decide which country should take the Jollof crown.

Jollof rice is one of the most common dishes in West Africa, tracing back its origin to the Senegambian region ruled by the Jolof Empire. It is consumed in Nigeria, Gambia, Ghana, Senegal, Sierra Leone, Togo, Liberia, Mali and Ivory Coast. The main ingredients are rice, tomato paste, palm oil (in some regions), onions, salt, spices and pepper, though recipes may differ from region to region.

Jollof rice is the rice that goes platinum with no features. However, different countries have their way of garnishing the delicious delicacy.

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Thieboudienne is also known as Ceebu Jen, riz au poisson, thiébou dieune, tíe biou dienne and thieb-ou-djien in Senegal. It is a rice and fish dish that has a distinctive taste. Nigeria's current Minister of Information and Culture once declared Senegalese Jollof rice as the champion of the Jollof Rice Wars.

The method of cooking is very similar to most.

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This Malian jollof rice is done with less tomato than usual and ends up looking more like Chinese rice than Jollof.

7. Sierra Leone jollof

Jollof that you have to eat with stew, is that one Jollof?

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8. Gambia Jollof (Benachin)

Gambian Jollof once beat Nigeria and Ghana at an actual Jollof Rice contest organized by Ghana Tourism Authority. It is very similar to Senegalese Jollof rice.

9. Botswana Jollof

The Botswana Jollof is the only one from Southern Africa on the list. That might account for the fact that it looks nothing like Jollof rice.

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Ghanaian Jollof is one of the strongest contenders of the Jollof crown. Ghanaians in the house!?

We might be biased, but we hereby name Nigerian Jollof the champions of the Jollof Wars! Even Mark Zuckerberg agrees with us.

Which country do you think should hold the crown?

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