Jollof Rice for a dinner party — went down extremely well

I made Jollof Rice for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The nutty and palm-rich profile was the main talking point — no one had quite experienced fermented dawadawa used that way before.

fufu and soup eating requires communal sharing and is eaten with the hands. I explained the a Ghanaian restaurant abroad context as I served it which helped people appreciate it fully. sobolo sorrel drink was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.