Much has changed at Food52 over the years\u2014office locations, columnists, the seriousness with which we discuss TikTok. However, one thing has long stayed the same: Ozoz Sokoh\u2019s Jollof Rice<\/a> is our most popular recipe of all time.<\/p>\n A rice dish that\u2019s cooked in a deeply seasoned tomato stew\u2014think: curry, thyme, and bay leaves\u2014Jollof is a nourishing, classic West African staple that impresses and delights at any meal. With its mostly hands-off cook time, and use of produce basics (Roma tomatoes, peppers, onions) and pantry staples (curry powder, long-grain rice, tomato paste), it nails the all-important effort-to-enjoyment ratio. Although it would work alongside any piece of meat or fish, Jollof is traditionally served with stews, braises, and plantains<\/a>.<\/p>\n It\u2019s worth noting, that when making this specific Jollof, you should read through the entire recipe note. Over time, Ozoz has made some changes to the recipe, like electing to no longer parboil the rice before introducing it to the tomato stew base. While any version of this recipe will work well, referencing her updates\u2014and their corresponding rationale\u2014will help you make the Jollof that reflects your preferences.<\/p>\n According to Ozoz\u2014whose Food52 community profile is wonderfully named Kitchen Butterfly<\/a>\u2014Joloff is as culturally important as it is delicious. \u201cIt\u2019s the one dish across West Africa that is a unifying dish,\u201d she told Food52 co-founder Merrill Stubbs on an episode of At Home With Us<\/em><\/a>. In fact, the dish is so universally beloved, it has its own holiday: Each year on August 22nd, the dish\u2019s fans celebrate World Jollof Rice Day<\/a>.<\/p>\n