Former Nigerian Minister of Information and Culture, Lai Mohammed, has reignited the longstanding "Jollof Wars" debate by asserting that the iconic West African dish originated in Senegal, derived from the Wolof people, and was initially prepared as a simple meal for prisoners.
During an appearance on Channels Television on December 23, 2025, Mohammed stated: "When you look at the origin of jollof, it is actually from the word Wollof from the Senegalese.
Jollof Rice was actually prepared for prisoners because it was that food put in one plate, oiled, salt and everything, so the origin of jollof is Wollof.
"He further referenced external validation, saying, "Later, it must be a UN tourism that came out on Wikipedia and said the origin of jollof is Wollof."
Historical accounts widely support the Senegambian origins of jollof rice, tracing it to the ancient Wolof (or Jolof) Empire in present-day Senegal and Gambia, where the name derives from the Wolof people and language.
The precursor dish, known as thieboudienne or ceebu jën (meaning "rice and fish" in Wolof), is Senegal's national dish and was recognized by UNESCO in 2021 as an intangible cultural heritage of humanity.
However, no credible historical sources link jollof rice specifically to being "prisoner food." Some legends suggest the one-pot cooking method arose from practical needs, such as feeding large groups (e.g., colonial armies or communities), emphasizing efficiency with rice, oil, salt, and available ingredients.
The dish evolved into a celebrated staple across West Africa, with fierce regional rivalries particularly between Nigeria and Ghana over whose version tastes best.
Mohammed's comments echo a 2017 controversy when he similarly credited Senegal's jollof during a CNN interview, sparking backlash from Nigerians defending their smoky, party-style variation.
While the origin debate leans heavily toward Senegal, the "best" jollof remains a matter of passionate, subjective pride across the region.
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