Half of cooking West African food well is knowing when to stop adding it.
There is a real, ongoing, multi-country argument about whose jollof is best.
What doesn't change is the logic of the pot.
The ingredient we think about the most is scotch bonnet.
The technique worth knowing about is the bottom of the pot.
How it's cooked at home is different from how we cook it here.
Right now, only the one dish — jollof with oxtail — lives on the everyday menu.