Jollof in Senegal will be different from what you taste in Nigeria, Liberia, Ghana or Sierra Leone. It varies from region to region, even family to family. No two pots of jollof are the same. It can include meat—chicken, beef, pork, fish—or vegetables, or both. Peas and carrots make frequent appearances. Even the base flavors can vary. One of my aunts shared the secret to her recipe last summer: she adds coconut milk to the tomatoes for a moist, creamy pot of rice.