A recipe for Jollof rice, which has an incredible depth of flavor that somehow conjures its long history. This big batch makes enough to do fun things with leftovers. But beware, it is spicy!

Tender, succulent bites pack a one-two flavor punch of spicy-sweet and an aroma redolent of the Caribbean – this dish is a keeper. The jerk sauce and marinade are fabulous with poultry, but also with other meats and grilled veggies.