Sierra Leonean jollof rice starts with a flavour base of blended tomatoes, tomato paste, onions and Scotch bonnet peppers cooked together in oil until deep and fragrant. The rice is added to this sauce and cooked slowly, absorbing all the flavours. The result is a vivid orange-red rice with layers of smoky, tangy, spiced flavour throughout every grain.
The crispy rice at the bottom of the pot - often called 'party jollof' when it develops during long, slow cooking over a wood or charcoal fire - is considered a treat by many Sierra Leoneans. The smokiness from the fire adds a distinctive flavour that is almost impossible to recreate on a regular kitchen stove.
Jollof rice is the centrepiece of celebrations in Sierra Leone: birthdays, weddings, Independence Day gatherings, school events and family reunions all feature a giant pot of jollof. It is typically served with fried plantain, coleslaw, grilled chicken or fish. The debate about which West African country makes the best jollof is a friendly, ongoing conversation across the region - ask any Sierra Leonean and they will tell you confidently that theirs is the finest.