The Jollof Rice I grew up eating — memory as a review

I grew up eating Jollof Rice and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the subtly sweet from plantain was right, fermented dawadawa was handled the way it should be.

the debate over Ghanaian versus Nigerian jollof rice is a celebrated West African rivalry. Growing up it was always a Accra chop bar, which shaped my reference point entirely. Malt Guinness alongside it is the only way it makes sense to me. It's hard to be objective about food you have emotional history with, but objectively: this is very good.