Artist Ibrahim Mahama’s recipe for jollof rice

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The ambitious installations of Ibrahim Mahama bring to light tales of migration, trade and exploitation that can often go unnoticed. Take for example Non-Orientable Nkansa, a wall formed of hundreds of wooden boxes that once held the tools used by shoe repairmen in his native Ghana. Gathered through a process...

, brought together 100 decommissioned sewing machines, rusted but still functional, clattering in tandem to evoke the labour that has been driven to the margins by automation.

Most famous of all are the jute sacks that have been integral to his art since the early days: made in South East Asia and imported to Ghana to transport cacao beans, they are reused to transport food and eventually coal, accumulating marks and stains that bear witness to their journeys.

It follows naturally that his dish of choice would invoke tradition and communal spirit – while there have been passionate debates among west African nations over specific recipes, there is no denying that this is one of the region’s most cherished culinary traditions. Says the artist, ‘Food can bring people together and most certainly jollof rice can do so for Ghanaians, Nigerians, Senegalese and the rest of the world at this time in history.

With thanks to Jeremy Chan, co-owner and executive chef of London’s Ikoyi restaurant , who prepared the jollof rice for our shoot.2 large yellow onions, peeled and roughly chopped

 

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