Ghanaian Jollof: Known for using aromatic spices like cloves and nutmeg, Ghanaian jollof has a richer, earthier flavor. Ghanaians often cook their jollof with long-grain rice, adding vegetables and sometimes even meat into the pot for a balanced, savory dish.

Nigerian Jollof: Nigerian jollof stands out for its use of a concentrated tomato and pepper base with the addition of thyme and curry powder. This mix gives it a bright, fiery color and bold, spicy flavor. Nigerian jollof is generally cooked with long-grain parboiled rice, which absorbs the spices without becoming too mushy.