Growing up in Toronto and its surrounding area meant being surrounded by cultures that weren’t just nearby - they were part of daily life. That openness encouraged learning to inherit from traditions that weren’t originally my own.

Today I'm making Jollof rice. Across West Africa it’s iconic, and is often present at major gatherings from weddings to funerals. The foundation is intentional: rice simmered directly in a tomato-based sauce. Tomatoes, onions, peppers, and spices are cooked down into a concentrated stew, and the rice absorbs everything, taking on that orange to red colour that defines the dish.

Jollof appears across many West African countries each region shaping it with its own techniques and ingredients. There’s a famous rivalry over who makes the best version.

For me, making this rice isn't just about having another dish in my skillset.

MY INGREDIENTS PHOTO CREDIT: IRSHAAD A. RASHID

JOLLOF RICE, FRIED PLANTAIN, & BAKED WINGS PHOTO CREDIT: I.R

There’s a quieter connection at play. With Indo-Caribbean roots, I grew up with "cook up" - another one pot rice dish that traces back to West African culinary traditions. Cooking Jollof this time felt like a bridge between those histories. Even the popular side of fried plantain overlaps, which I also grew up eating. Guyana’s cuisine in general reflects a blend of numerous traditions, including Indian, Chinese, West African, Indigenous (Amerindian) and more.

So, how did today's Jollof taste? The tomatoes gave it acidity and sweetness, the peppers added warmth, and the aromatics created depth. This is a bold and colorful rice with subtle depths of sweet and spice, and while enjoying it, I couldn't help but recall the atmosphere and presence of various people I've known over the years.

West Africa also brings to mind the prayers and devotional poetry in Tariqa at-Tijaniyya. So while the rice was simmering, I listened to some recitations from Senegal in the hopes for even more blessings.