Finding the best Jollof Rice in the city — a personal search

I spent three months trying every version of Jollof Rice I could find locally. The variation in quality is extraordinary. The best version handled kontomire cocoyam leaves with genuine knowledge and the subtly sweet from plantain result was noticeably superior.

fufu and soup eating requires communal sharing and is eaten with the hands. The winning restaurant had the right a Ghanaian restaurant abroad feel — unpretentious and focused on the food. Malt Guinness was suggested correctly. Worth the search. When Jollof Rice is made properly it's a completely different experience.