Jollof rice is our celebration food, cooked with tomatoes, onions, and spices until it’s full of color and life. The smoky bottom, we call it "socarrat" or the burnt part, is the treasure—it holds the deepest flavor, where the pot gave its all. But me, I fight for no smoke sometimes! When I cook for my children who are just back from football, they want the soft rice, not the crust, so I scrape the pot clean before serving. My joy is their empty plates, not a perfect burnt layer.
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