Jollof Wars

In West Africa there has been a generational battle over who is the Jollof champion. WELP this dispute will be settled once and for all TONIGHT during the Jollof Wars at The Palace International. The Young Africans of the Triangle (YAT) and the Undocumented Podcast have teamed up to bring the most epic African food battle to the southern streets of #DURM. This will be a historic competition you do not want to miss. Royalcations will be live streaming during the event but I’m not sharing any of my Jollof. Get there early! It’s guaranteed to sell out.

What’s Jollof?

I just a heard the whole west coast of Africa suck their teeth in unison. Well, Jollof is more than a regional staple dish, it is a state of euphoria, it is the holy grail, and everyone swears by their mama’s recipe. If you want a comparison of how serious the Jollof is taken, imagine showing up to a southern household with bad mac & cheese. Yes you will shunned. If you don’t believe me when I say West Africans take Jollof seriously, just ask Jaime Oliver.

Who invented Jollof?

The Jollof rivalry seems to be strongest amongst Ghana and Nigeria. However, there is no dispute that the Wolof tribe invented this dish in the Senegambia region. Jollof means “one pot” in Wolof. The Senegalese version is usually made with seafood and is called theibou dienne. The Gambians refer to it as benachin and in other French speaking West African countries, riz au gras. I loooooove seafood so I’m praying to the Jollof Gods that tonight’s Senegalese Jollof is true to tradition.

Meet Tonights Jollof Warriors

Sierra Leone

Afuah Deigh was born in Freetown, Sierra Leone. She is the 2nd born out of 5 children. When growing up they all helped their mom out in the kitchen, but it was my aunt that took a liking to it most. She was 9 when she first started assisting her mom, by the age of 13 she was cooking for the whole family by herself. She continued to cook as she moved abroad to London, Kenya and Ghana. She loves cooking and learning new recipes from different countries. Afuah continued cooking when she came to the states in 1996. Their recipe has been in the Deigh family for generations, and since been traveling down the line. She hopes that everyone will enjoy her Jollof on Friday.

Ghana

Samantha Adei Kotey 31, was born and raised in Houston, but has Ghanaian roots. Both of her parents are Ghanaian born. Her father, a Gaa man from Osu—and her mother, an Ashanti from Juaben. She graduated from Spelman College in 2008, and subsequently, Duke University School of Law in 2011. She is an attorney by day, specializing in IT contracts, and a self-taught cook by night. For the past two years, she's been honing her skills through her catering/private chef company, Kornbread & Kontomire. Samantha has been cooking since the age of 10. Her love of cooking comes from her mother, who's love language is feeding people. Jollof Rice is one of her most favorite Ghanaian dishes and she is honored to represent Ghana in this culinary battle.

Senegal

Ndeye Fatou Soumah is a 32-year-old mommy of 2 boys. She received her Bachelor of Science degree from her home country. She says that she’s been cooking since the age of 15 with her grandma, who was the one who taught her all the skills she knows. Her love for cooking has blossomed into a passion that has inspired her to one day open her own cooking business.

Liberia

Mimie McGill, has lived in the United States for the past 26 years. Half of that time was in Staten Island, New York where she attended Tottenville High School. After graduation she moved to Durham, North Carolina where she’s been ever since. Her love of cooking started when she was only 10 years old, while watching her mother and sister cook.

Nigeria

Dorcas Sasore, is a 63-year-old mother of 4, who was born in the western part of Nigeria, Ogun State to be precise. She finished her early years of education in the same region, before moving to the capital Lagos State to further her education as a Nurse. While completing her education, she started a catering firm. She has been cooking for that past 48 years and counting. She treats every dish with the respect of the Nigerian culture by making use of the most authentic ingredients and spices.