Rice, a staple of many African diets, and in West Africa, Jollof Rice reigns supreme. The way it is made varies among the many different tribes in the region, but it mainly consists of a mixture of rice, tomatoes and a few other fruits and vegetables. In Nigeria, Jollof Rice is considered a staple for all sorts of meals. It is served both at home, and at parties or some other form of large gatherings because it is relatively easy to make and can feed a large amount of people. At home it is a basic side dish that can be served either for lunch or dinner. It is usually paired with other Nigerian foods such as chicken, goat meat, beef, plantains, or beans. Amusingly, there is a sort of pop-cultural rivalry between Ghana and Nigeria, as to who makes the best version of Jollof Rice. Nigerians boast greatly about their version of Jollof Rice being superior to all other West African countries. I have tasted Ghanaian Jollof a number of times, and find that I still prefer the type made in Nigeria generally. Just like in Nigeria it is served quite often in my house in America, and reminds me of my homeland. My hope one day is that when I have a family of my own I can make it for my children so they can get a taste of their Nigerian culture.