Jollof rice, a beloved dish across West Africa, traces its roots to the Senegambia region, which includes present-day Senegal and Gambia. This culinary masterpiece originated during the 14th-century Mali Empire, home to the Wolof people, whose cooking traditions gave the dish its name (originally "Ceebu Jën" in Wolof, meaning rice and fish). The dish emerged from the Senegambian rice-growing regions, where ingredients like tomatoes, onions, and spices became staples of the cuisine.The spread of Jollof rice can be linked to the trans-Saharan trade and European influence during the colonial period, especially with the introduction of tomatoes from the Americas. As the recipe traveled across West Africa, each country adapted it, adding local ingredients and flavors. This gave rise to the distinct variations we know today, with Nigeria and Ghana fiercely debating their versions.The original Senegambian Jollof rice, or Thieboudienne, remains deeply rooted in its homeland, featuring broken rice, fresh fish, and a rich tomato-based sauce flavored with vegetables and local herbs. It is a celebration of the region's agricultural heritage and culinary ingenuity, embodying the shared history of West Africa.For more on Jollof rice’s rich history, explore: