The Story Behind Our Jollof

Every pot of jollof at The Baobab begins the same way: ripe tomatoes, scotch bonnet, and a base that simmers for two hours before the rice ever arrives.

"The secret is patience and smoke," says Chef Yaa, who has led our kitchen since we opened. "We finish the pot over low heat until the bottom just catches — that is where the flavour lives."

Served with grilled chicken, fried plantain and shito made in-house, it has become the dish guests write to us about. Some things need no reinvention — only respect.