According to research by African conversation, The origin of Jollof rice can be traced back to the colonial era in West Africa between 1860 and 1940. At this time, the French colonists replaced the food crop with broken rice imported from Indochina. Over time, broken rice became a favorite of Senegalese people over whole grain rice and a food called Ceebu jen was born.
This dish has become a source of pride and cultural identity for the Senegalese people and has been recognized as an intangible heritage of humanity by UNESCO. This certification is expected to have a positive impact on the economy, especially in tourism, agriculture, fishing and catering.
In addition to the cultural significance, Jollof rice is also related to a certain way of life and the consumption of the dish is related to ceremonial events and the aesthetics of presentation and service. The woman from Saint Louis, a port city in northern Senegal, is known for her extraordinary knowledge of this area and has been credited with adding elegance and grace to the dish.
The Senegalese version of Jollof rice, Ceebu jën, is now officially recognized by UNESCO as an intangible heritage of humanity, ending the ongoing debate about its origins and strengthening Senegal’s claim as the true home of Jollof rice.