Its World Jollof Rice Day, and the question is have you ever wondered where Jollof rice came from?

The origin of the dish has always been an issue of debate among Ghanaians and Nigerians, each claiming to be originators of Jollof rice.

But food historians have linked the food’s to an ancient people who thrived in trade and political power in the former Senegambian region.

Jollof rice originated from the Wolof people found in Senegal, The Gambia, and Mauritania.

The food is originally called Benachin meaning “one pot” by its creator, the Wolof people.

The original name explains it all. It suggests the cooking procedure: all recipe cooked together in one pot.

The Wolof Empire was made of states like Djolof, Kayor, Baol and Walo, with Djolof as the metropolitan power.

The empire became so powerful and for a while it established trade with every part of Africa and the Portuguese from Europe.

However, the trade ties were so strong throughout western Africa that it evolved into exchange of cultures through intermarriage and so on.

When the empire eventually disintegrated due to infighting in the 1890’s most of its influences died outside of its main capital except the Benachin which then became popularly known as Jollof rice in honour of its origin.

So in case you didn’t know how it is cooked, here are the ingredients:

3 cigar cups | 750g long grain parboiled rice
Tomato Stew 500 mls
Chicken/meat/fish
Pepper and salt (to taste)
2 medium onions
2 teaspoons thyme
2 teaspoons curry powder  

Just mix everything in “one pot” and you have your Jollof rice. Happy #WorldJollofRiceDay