Jollof rice is a staple in West African homes and oftentimes it’s the first form of solids that West African parents feed to their babies. Growing up, we liked to call this the “everything rice” because we had it for literally everything; birthday parties, graduations, weddings, funerals, or for an afternoon snack. Every week, my dad would make a fresh batch for the week and throughout the week we would pair it with grilled proteins, a fried egg, or a simple vegetable side to complete the meal. Growing up, I loved going to parties because there were always several versions of Jollof and it was always fun trying out the new ways that my friends and family re-invented the dish in their homes. The best part is that the dish is always the same 3 ingredients at its core; rice, tomato stew, and seasoning.