Join us for a House Pot featuring chef Elazar Tamano
Join us for lunch with Elazar Tamano as he cooks jollof rice with chicken and fried plantains for the “House Pot” at Cafe Asif.
He shares: “I first tasted jollof in an African restaurant in London, and then had a contemporary version of jollof with octopus in a Nigerian chef’s Michelin-starred restaurant. These experiences inspired me to delve deeper into black culinary traditions.”
Tamano explains that jollof originated in Senegal, in the ancient kingdom of Wolof. “Think of it as an African paella or t’bit (the Iraqi cholent), a festive dish that’s common in West Africa and spread to Ethiopia and other areas in Africa. It’s rice-based, cooked with peppers and tomatoes, and it’s often prepared on the street in massive pots over open flames,” he adds. Jollof is more than a meal: it’s a communal celebration, often accompanied by alcohol and vibrant gatherings. “It’s essentially about the community.”
According to Tamano, jollof is Africa’s most renowned culinary export to the West. “You can spot its influence on the kitchen of New Orleans, blending with Asian elements like dried shrimp and XO sauce. It also uses Indian curry powder, tracing back to British colonial history in India that expanded into Africa. Just like the hummus wars of the Middle East, there’s a rivalry over jollof between Ghana and Nigeria.”
There are many variations of jollof. Senegal’s uses seafood, Ghana’s is made with beef and goat, Nigeria’s festive jollof combines a seasoning of smoked dried fish, dried shrimp, and beef or lamb.