We've come to the end of the Jolof War. I mean like there are five countries I think Cyrilion also have Jolof, but I've not tried Cyrilion Jolof yet but I've tried Ghana, Nigeria, Senegal and the Gambia. This is the final one before I tried it. What? The Senegal one? How many Jolof have you tried so far? Nigeria, Ghana, Senegal, Gambia. This is beautiful. Yes, you're okay. So what about you? Have you tried Ghana, Jolof? I've tried Ghana, I've tried Cyrilion, I've tried Senegal, I've tried the Gambia, Nigeria, and Nigeria. You've tried it Jolof too. So far the one that you've tried. Which one do you think is the best one? To be honest, I love Gambia and Jolof. I feel as if you talk about fried rice, then I will agree with Nigeria and Ghana, but there's a kind of difference between the way we prepare Jolof in the Gambia. It's sort of similar with Senegal. Senegal. Because they said Jolof was actually like Senegal and Gambia is the home of Jolof right? Yes, exactly. That's where Jolof started. All the others just took it off. No, we took it off to cook the best one. I disagree. I disagree. You know what? I'm going to give the verdict for this Jolof man. Because you know what? This Jolof doesn't even look right. That's because we have two types of Jolof and we have red and we have white. But we don't actually call it Jolof in the Gambia. We call it Benachine. Benachine? Yes, Benachine. That means one pot. Because you cook it in one pot. All of it. All the ingredients together in one pot. Benachine. So if you Benachine is a wall of wood, if converted to English, it means one pot. If you go to Senegal, they call it Tebu. No, Tebu. Tebu. Tebu. Tebu. Tebu. Tebu. Tebu. Tebu. Tebu. Tebu. Tebu. Tebu. Okay, so this is... This is Tebu chicken. Tebu chicken. In Senegal. In Gambia, it's called... No, we call it Benachine. Okay, so you're going to try Benachine. This is white Benachine. This white Benachine, the most popular food in West Africa. Right? So this is... This is carot. This is cabbage, this carot and this is a garinex. Why did all of a sudden it's too busy? Well, they do sometimes, but most preferably, they just do it on top of the food. Wow, I'm learning every single day because when you go to Ghana, it's not correct like this. And in Senegal, it has exactly the same way. They put it on top of the food. So I'm going to try it and tell you how I feel. And I'm going to be honest today. If this is not my favorite, I'm going to say this is not my favorite. Okay. No, let it be. Let it be. Let it be. Wow, I have tried it before. I've tried it before. Oh, okay. Okay. So you say it's called lunch again? It's called Benachine. Benachine, try it for the first time. It's good. Are you sure? Yeah. Are you not lying to me? No, I'm not lying. Oh, wow. Yeah, maybe you tried this. No, me. Maybe she doesn't have taste. Really? So. Oh. It's actually good. No. Are you guys ready? The ultimate Gambian Jalof. Yes, I forgot to say that. Oh, okay. No, Jesus, please bless this food. Remark to me more, Jesus. I know. I mean. Stop already eating. I can't feel the fat there. Oh, that's fat there. Yes, that is. Wow. No, like this is like fried rice. It tastes like fried rice in Vietnam. Oh really? But this is this is it's not fried rice. Wow. And in Ghana, almost the jolof and the fried, they use like the big rice to make it. Here we use what we call sadam or the small broken rice. That's why it's it looks this way. No, just take the cup. This takes the cup. Um, no line or I'm not making this up. But you know, it's so spicy. Yeah, it's spicy. Very spicy. I told you, I told you. What? No way. No, I'm coming man. Hold on. I think it's time. Ghana and Nigeria stop making most. I know. I know. I'm not going to lie, but even this is better than the synagogue. Really? I'm sorry, synagogue. I really love it. I really love it. I know synagogue is love me so much. But hey, oh, maybe the one that I tried. Maybe it's the one that you tried and from. Yeah, but these are local joints. You know, most you get really good food in your joints. You said the gambes jolof is a favorite. But you are fried, Ghana, Nigeria, synagogue, Gambia. I've tried in Nigeria, Ghana, Senegal, and now this is Ghana. Which one takes the cap according to you? Yeah, it's okay to bring the cap sometimes, you know. But me, I'm not going to say it right now, but let me know what you think. Tell me. That's a tricky question. For every country, people see it differently. They are old-style and every country believes they have the best jolof rice. So guys, according to you, oh man, don't take it personally. This is just my opinion. According to me, Ghana, Jolof used to be the best. But now that I've tasted this, this is sweet. I think I'm changing my mind. But for me, the gambia. Where did they like it or not? Why? Why do you say gambias the best? Gambia is the best because one, not too much oil, it's not oily. Yeah, so too. Not oily. Too. Like it has a lot of spices. Like Ghana, Jolof, you can have, sometimes you can have the tomato, too much, too much inside. I can't say a lot. It's so delicious, you know. For all, like the rice that you use to cook, I'll say that the only, I'll go for Ghana Jolof because of our rice. But I wish Senegal and Gambia can start using the long grain rice. Well, real managing is not made with the long grain rice. You cannot use the long grain rice. Yeah, we are whole of them. So we don't actually use long grain rice. Wow. So you're trying to tell us that we're making the wrong gelov. Yes, you are. Do you guys know that even in Senegal, even in Gambia, they still have Jolof to taste. People that teach people how to cook gelov. I saw it when I was coming. It's an institute for Jolof? No, not for Jolof. It's the name of an institute, but not to teach how to make it. Why do you call it Jolof Tutors? Well, I don't know. They named it because how do I call it? It's the name of the institute. Yes, but it's not. It's not. I won't believe that story, man. Because everybody trying to learn how to cook Jolof from Ghanaian, so they have a school for it. So you cook the best Jolof that I think this one. So far so good. Ghanaian is going to be hungry. So far so good. I think Gambia takes the cup. According to me, Gambia takes the cup. Ghana. Okay, I will say that in my next video. Oh my goodness. No, you all know it's him? No, I'm good. You guys can enjoy it. Are you good? I got to finish this man because this is the best Jolof I've ever eaten, man. Why am I not... I'm sorry. I love chicken. How is it here? So dry. Yeah. I love dry chicken. I really love and put this dry, not too oily. The less oily tiles, the more healthy it is. I love dry chicken. Thank you so much, my friend. Okay, thank you so much. No, it's like not too much, but very moderate. Very moderate and it is good. The chicken, the whole, the love is the top. You guys don't like the cow, the cow, the cabbage under it. Is it? Where do you put it? Full. I don't understand. But I hope you guys enjoyed this amazing episode. Let me know in the comments section which Jolof you've ever tried and which one do you think is the best. I love my friend. It's out.