There had been stable increase in the consumption of rice in Nigeria for hundreds of years and this was the major reason for the evolvements of diverse methods of cooking the meal.
According to the research work of Hardcastle J.E.Y. in 1959, "Rice (Oryza glaberrima Steud) is indigenous to Nigeria and has been cultivated for the past 3,500 years. He continued that the earliest cultivation of improved rice varieties (O. sativa L.) started in about 1890 with the introduction of upland varieties to the high forest zone in Western Nigeria" and this research was supported by Atanda O.A. in 1978.
There are different methods of cooking rice across the world, but where ever Jollof rice is mentioned, Nigeria and Ghana readily comes to mind. Why is this so?
As there are varieties of rice, there are also various methods of cooking it and this varies from one country to another.
There's a variety of brown rice called Ofada rice that is found in South West Nigeria. The rice got it's name from a community called Ofada where it is grown but it is also grown in other places in the region. Ofada rice is a Yoruba meal. It is a traditional meal that had become the choice of elites.
Ofada rice is specially cooked in the home and at important occasions and it is eaten with uniquely made sauce, lots of iru (locust bean), ponmo (cows hide), over boiled stew soaked egg, fried fish or goat meat, palm oil is used and it has a particular taste which blend with the aroma of the rice. The types of protein added are optional.
Abeokuta, an historical town in Nigeria is the best place to learn how to cook Ofada rice the indegeneous way. It is served on leaves which serves as plates.
The leaf has medicinal value. It's botanical name is thaumatocuccous daniellii. It is found in the rainforest of West Africa. The leaf is also used to wrap moin moin (steamed beans paste) and eko (steamed corn starch). The leaf is rich in terpernoids, tannins, alkanoids, flavonoids, protein, phosphorous, fat etc.
However, there's a fast and popular ingenious method of also cooking rice in Nigeria when in a haste or lack of adequate ingredients and it is popular at school hostels.
It is called "concotion rice". It is called concotion rice because the rice is quickly cooked by adding all ingredients to it at once. It is fast to cook. Limited ingredients are added to it and that's why it's common with students, bachelors and springsters.
Wanke is another popular way of cooking rice in Ghana. What distinguishes these various methods of cooking rice are actually the ingredients which are primarily sourced from the immediate environment.
Jollof rice seems to be the most popular of the different ways of cooking rice in West Africa. There are different types of Jollof rice and methods of cooking it. There are Senegalese Jollof rice, Nigerian Jollof rice, Ghana Jollof rice, Liberia Jollof rice, Gambian Jollof rice but Jollof rice is on another level in Nigeria.
It is true that the word Jollof and Jollof rice originates from Senegal but it is vital to understand the place of Nigeria in it's preservation. Jollof rice is nicknamed "Party Jollof"in Nigeria.
This meal had taken a pivotal position in the lives of Nigerians. It had become a culture in Nigeria and every ethnic group had become an adept. For centuries, Jollof Rice had become a staple food in Nigeria.
Social gatherings like naming ceremonies, wedding, burial ceremonies, house warming ceremonies, birthdays, festivals, etc. are not complete untill Jollof rice is served. In Nigeria, it's an important part of what is called "Item number 7" on any program list and many people look forward to it.
When Jollof rice is mentioned, Nigeria readily comes to mind before any other Jollof rice loving countries. This is so because of the popularity of this meal in the country. Jollof rice as a national staple is not found in any country like Nigeria.
The popularity and general acceptance of the meal is evidenced from Lagos to Maiduguri and to every nooks and crannies of the country. No party is complete without Jollof rice, hence the name " Naija Party Jollof".
Nigeria seems to have made Jollof rice more popular and more so, when you visit Nigeria or you attend a Nigerian party anywhere in the world, then you will understand the position of Jollof rice in the Nigerian life, and why creativity had made Jollof rice Nigerian.
It is not enough to just write and comment, it is more important to experience how Nigeria has taken Jollof rice to another level.
Nigeria should be commended for preserving Jollof rice as world cuisine and honestly if not for their appreciation of the meal, no one will be asking the question, "who has the best Jollof rice?".
Adequate research documentaries should be shot on how popular it is in Nigeria, the different ways of cooking it in Nigeria, the creativity and style of presenting it in Nigeria, how it has become a Nigerian brand in Nigerian communities all over the world.
Jollof rice is a daily staple in Nigeria, more than Senegal and anywhere in the world. The origin may have been Senegal but Nigeria had taken it to another level.
Jollof rice originates from Senegal but it's Nigeria and Ghana that made it popular. There had been series of Jollof rice culinary competitions tagged "Jollof rice wars", between Nigeria and Ghana. These unconsciously are methods of documenting and preserving the Jollof rice heritage.
Visit Senegal, Gambia, Ghana, Liberia and Nigeria and you will discover who really own the brand Jollof rice today.
Nigeria created the modern Jollof rice and repackaged it internationally.
How many African restaurants overseas sells Jollof rice? Which African restaurants abroad has more customers patronizing it because of Jollof rice?
Which African restaurants overseas sells more Jollof rice than others, in the area they are established? The answers to these questions will reveal how Nigeria have helped to popularize, develop, and preserve Jollof rice.
However, it is a win-win situation for Africa. Nigeria, promoting an ancient African empire in Senegal through food. This correlate with Africa as the centre of Nigeria's foreign policy.
Ambassador Anago-Osho
Cultural Diplomat, Tourism Professional, Tour planner, History, Nature And Culture Curator, Museum Manager and Agro exporter.