The recipe is deceptively simple: take an umami-rich tomato-based stew. Add just enough rice. Garnish at will.
This is the basic outline of jollof, one of West Africa’s most beloved dishes, easy to cook up but hard to perfect. Like mac and cheese or chilli, it’s ubiquitous, homey, and everyone swears they’ve got the perfect version. Jollof Festival celebrates this favorite, which appears on tables from Senegal to Cameroon, by inviting chefs to come together and contest for whose jollof rules.