Jollof rice, it just does something for me. I don’t know how else to describe it, whenever I imagine food I actually like, it’s always there. It’s not fancy or complicated, but it feels right. I don’t have to convince myself to do it. I just want it

There’s just something about the flavor spicy, savory, that deep tomato taste that resonates. It’s audacious without being excessive. When it’s done right. That when the rice is tender, but not gummy, and the stew has boiled down so it’s not soupy it just slaps. You have one bite and you’re like yes, this is exactly what I’ve been craving.

People fight about it too much. Who has the best Jollof That country being the first. Honestly, I don’t care. I’ve had good and bad ones from everywhere. Other days I want the smokier variety. Other days I crave something cleaner, less greased. Well, it depends.

What bothers me is how simple it is to screw up. I mean, it’s rice. It shouldn’t be that difficult. If you hurry it or attempt to make too clever, it crumbles. Undercooked rice f*cks the whole thing up. Too much tomato and it becomes soup. There’s this thin line between trying and trying too hard.

Still, even the not so great ones aren’t the worst. I’ll still chow down on them. Because even when it’s a little off, it makes me think of what I like. It’s that type of cuisine you return to it, even when you’ve already had it all.

Jollof ain’t perfect but it doesn’t have to be. It’s a personal favorite of mine. That’s really the extent of it.