Jollof Rice: Flavor Profiles, Recipes, Local Finds, Tips?

Who makes the best jollof rice in town? Who has the best recipe? I’m not trying to start any jollof rice wars here, although I always enjoy friendly competition. I’m hoping to find out what type of jollof rice I enjoyed at a local party a couple of years ago, so I know what kind of recipe I should use to recreate it (Ghana, Nigeria, Senegal, etc.).

What I remember is that it was smoky (like grilled meats smoky), had a little bit of heat to it, and it was so good it felt like I had an out of body experience, like time stood still. That bowl of rice has haunted me ever since, and I need that jollof in my life now more than anything.

Is there anyone here who can help me? I’m looking for descriptive words to describe the flavor profile differences of jollof rice made in different countries. I’m looking for local restaurants that serve jollof rice so I can perform my own taste test. I’m also looking for recipes to try at home. And maybe someone’s Aunty who can offer some kitchen tips.

And yes, I just discovered this, and I plan to attend:

https://www.eventbrite.com/e/jollof-festival-houston-tickets-1425528948459