The Gambia has emerged as the champion of jollof rice at the West African Food Festival (WAFFEST) 2025, held in Accra, Ghana, defeating teams from Nigeria, Ghana, and Sierra Leone.
The festival, the largest annual culinary event in West Africa, took place from September 22 to 27, bringing together chefs from across the region to showcase their culinary skills in a variety of competitions.
The Gambia’s victory in the jollof rice category was led by chefs Haddy Nyang and Momodou Alpha Jallow, who were awarded gold medals for a dish that impressed the panel of judges. Chef Musa Darboe, head of the Gambian team, said the triumph reflected “the skill, tradition, and dedication of Gambian chefs.”
The team’s efforts were supported by the Gambia Tourism Board and the Ministry of Tourism, Arts and Culture, highlighting the government’s commitment to promoting the country’s culinary heritage.
Jollof rice, a one-pot dish made with rice, tomatoes, onions, peppers, and spices, often accompanied by meat or fish, remains a central element of West African cuisine and a source of friendly rivalry among nations.
“Winning this competition is not just about the taste; it is about representing our culture and putting Gambian cuisine on the regional map,” said Chef Darboe.
The Gambian team also secured medals in other categories, adding to the country’s growing WAFFEST record. In 2019, Gambian chefs won Best Chef and Best Dessert in Accra, and in 2023, they claimed the jollof rice crown in Lagos.
WAFFEST was founded in 2018 by Ghanaian chef Isaac Sackey through the Chefs Association of Ghana to promote culinary arts across the region. Historians trace the origins of jollof rice to the Wolof people of Senegal, noting that the dish spread throughout West Africa, with each country developing its own variations.
The latest Gambian win comes just weeks after Nigerian celebrity chef Hilda Baci set a world record for the largest jollof rice pot, underscoring the dish’s continuing significance in regional cuisine.
While debates over which country produces the “best” jollof rice persist, the competition highlights the cultural and economic value of West Africa’s culinary traditions. As Chef Darboe noted, “These contests celebrate our history, creativity, and the shared love of food across the region.”
