Jollof rice is one of the most common dishes in Western Africa, consumed throughout the regions of Nigeria, Ghana, Senegal, Gambia, Sierra Leone, Liberia, Ivory Coast, Togo, Cameroon, and Mali. There are several regional variations in name and ingredients, with non-local versions regarded as “inauthentic”.

The name Jollof rice derives from the name of the Wolof people, though in Senegal and Gambia the dish is referred to in Wolof as theibou dienne or benachin. In French-speaking areas, it is called riz au gras. Despite the variations, the dish is “mutually intelligible” across the region, and has spread along with the diaspora to become the best known African dish outside the continent.

The largest serving of jollof rice was seen on 2018 UN World Food Day, cooking and serving over 1,000kg of jollof rice to vulnerable beneficiaries.

On 25th December 2019 we would be attempting the Guinness World Record for the largest serving of jollof rice to raise awareness on food waste, hunger and the introduction of community food banking in Ghana.

Food for All Africa operates West Africa’s first community food support center in Ghana by leveraging on technology to create efficient and sustainable means of healthy nutrition for vulnerable communities through advocacy, food recovery, and redistribution. Our main beneficiaries are vulnerable children, youth, aged, and disabled, within orphanages, schools, and communities that depend on benevolent donations for nutrition and livelihood support.

Food for All Africa recovers excess food from hotels and businesses within the food supply chain and redistribute freely or at discount prices to over 5,000 beneficiaries across Ghana and in return provide training for at unskilled youths and recommend them for employment opportunities within the hospitality industry.