All this fight about Nigerian Jollof vs Ghanaian Jollof and everyone is leaving out the Great-Grandfather of Jollof Rice, Ceebu Jen (literally means rice and fish). According to the best Senegalese I’ve spoken to, Ceebu Jen originated in present-day Saint Louis among a Wolof woman. Now in Senegal, there are two type of Ceebu Jen; Ceebu Jen Bu xonk (red jollof ) and Ceebu Jen bu wexh (white jollof) . They are both made the same but Ceebu Jen bu xonk is made with tomatoes and Ceebu Jen bu wexh ( make sure you roll your tongue lol) is made without tomatoes but usually includes green bissap and tamarind seeds as an additional side. It goes without saying that the Red Ceebu Jen is most similar to Jolof rice. Usually Senegalese cooks use broken thai rice but recently I’ve noticed more and more people using the local rice.
Some sides usually include:
green bissap mixed with okra