West African Jollof Rice

Ingredients

• 3 cup long-grain parboiled or golden sella rice (Rinsed thoroughly; use uncooked rice)
• 6 plum tomatoes (Cut into chunks for blending)
• 2 red bell peppers (Seeded and cut into chunks)
• 1 red onion (One-half for blending and one-half sliced for frying)
• 1 scotch bonnet pepper (Adjust to taste; seeded for less heat)
• 3 clove garlic (Peeled)
• 1 tbsp fresh ginger (Peeled and chopped)
• 0.5 cup neutral cooking oil (For frying the onion and tomato-pepper base)
• 3 tbsp tomato paste
• 4 cup chicken or vegetable stock (Use enough to cook the rice; vegetable stock makes the dish vegetarian)
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp curry powder
• 1 tsp smoked paprika
• 0.5 tsp white or black pepper
• salt (To taste; the amount depends on the saltiness of the stock)

Steps

1. 1

   Rinse the rice under cool running water several times, until the water runs mostly clear. Drain well and set aside.

2. 2

   Add the tomatoes, bell peppers, half of the onion, Scotch bonnet pepper, garlic, and ginger to a blender. Blend until smooth, adding only a small splash of water if needed.

3. 3

   Heat the oil in a large heavy-bottomed pot over medium heat.

4. 4

   Add the remaining sliced onion and cook for 3–5 minutes, until softened and lightly golden.

5. 5

   Add the tomato paste to the pot. Fry it with the onion for 2–3 minutes, stirring frequently, until it darkens slightly and smells caramelized rather than raw.

6. 6

   Pour the blended tomato-pepper mixture into the pot. Stir carefully, as it may splatter, and cook uncovered for 15–20 minutes, stirring occasionally, until the mixture is thick, darker, and the oil begins to separate at the edges.

7. 7

   Add the bay leaves, thyme, curry powder, smoked paprika, pepper, and salt. Stir thoroughly so the spices are distributed through the sauce.

8. 8

   Pour in the stock and bring the seasoned sauce to a steady simmer. Taste the liquid and adjust the salt before adding the rice.

9. 9

   Add the rinsed rice and stir once to coat the grains in the sauce. Bring the pot back to a simmer.

10. 10

    Cover the pot tightly with a lid, reduce the heat to low, and cook for 25–35 minutes, or until the rice is tender and the liquid has been absorbed. Avoid frequent stirring, which can make the rice mushy; add a small splash of stock or water if the rice is still firm but the pot is dry.

11. 11

    Turn off the heat and leave the rice covered for 10 minutes.

12. 12

    Remove the bay leaves, gently fluff the rice with a fork, and serve hot.

Notes

The image provides a description of the method but does not show a complete ingredient list, measurements, or detailed timings. The quantities above are a conventional reconstruction and should be adjusted to taste. For a smoky flavor, allow the bottom layer to toast lightly near the end, but do not let it burn.

Nutrition per serving

• main
• rice
• one-pot
• simmered
• West African
• spicy
• gluten-free
• dairy-free