In a large pan, heat oil over medium heat, and add the sliced onions. Season with salt, and cook 2 to 3 minutes. Add bay leaves, curry powder, paprika, dried thyme, ginger, garlic powder, onion powder ...

Check rice periodically, stirring to make sure it’s cooking evenly. This process usually takes around 20 minutes but it will depend on the rice and the amount of heat.

Patience Ogunbanjo also learned how to make Jollof rice at 8 years old in Nigeria. When she moved to Flagstaff in 2014 from Philadelphia, she found herself calling her mother for recipes.

“The countries that make Jollof rice include Ghana, Nigeria, Senegal, Cameroon. So there’s always this like inner beef like whose Jollof rice is better,” Sofolahan said.