Hilda Baci’s recent proclamation that Nigerian Jollof rice surpasses other varieties, including Ghanaian Jollof, has ignited a spirited debate.
This bold statement stems from her active participation in a cooking competition against a Ghanaian chef and her extensive knowledge of the Ghanaian Jollof recipe.
Baci’s assertion, grounded in her victory in the challenge and her recollection of the Ghanaian Jollof as flavorless, has stirred controversy, particularly among Ghanaians who perceive it as a subtle dig at their national cuisine.
Having emerged victorious in the competition, Baci vividly remembers sampling the Ghanaian Jollof, finding it lacking in flavor. Her certainty that this was the best attempt by her Ghanaian competitor adds fuel to the already heated discussion.
Baci goes on to assert that she has reviewed recipes for various types of Jollof from around the country and finds them, at best, basic. In contrast, she lavishes praise on Nigerian Jollof, emphasizing the meticulous approach to flavor that Nigerians bring to their culinary creations.
