The Legend of Jollof, Explained Over One Plate

There is no dish in West Africa with a bigger reputation. Jollof rice is the dish of celebration, competition and occasionally international diplomacy.

It begins with a smoky base: onions, peppers, scotch bonnet and tomato, cooked low until the flavour lays down. The rice cooks in that sauce, never after it.

Party rice takes it further — the smoky, slightly charred version cooked over a bigger flame, served at every occasion that matters.

Our private chefs run jollof masterclasses in every residence on request, with the recipe that won them their family bragging rights.