Jollof Rice

West Africa's most famous one-pot rice dish, cooked in a rich, smoky tomato-pepper sauce until each grain is deeply stained and infused with flavor. The smoky bottom crust is the prized party piece.

Ingredients

• 3 cups long-grain parboiled rice (not basmati)
• 6 Roma tomatoes, quartered
• 1 6-oz can tomato paste
• 3 red bell peppers, seeded and quartered
• 2 habanero or scotch bonnet peppers (seeds removed for less heat)
• 1 large red onion, quartered
• ⅓ cup vegetable oil
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp curry powder
• 1 tsp dried thyme
• 2 bay leaves
• 1 chicken or vegetable bouillon cube
• 1.5 tsp salt
• 1 cup chicken or vegetable broth

Method

1. Rinse the parboiled rice in several changes of water until the water runs clear. Soak in warm water for 20 minutes while you prepare the base. Drain well.
2. Blend the Roma tomatoes, red bell peppers, habaneros, red onion, and tomato paste in a blender until very smooth. You should have about 5-6 cups of puree.
3. Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat. Fry the sliced yellow onion for 5 minutes until golden. Add garlic and ginger, cooking 1 minute more.
4. Pour in the blended tomato-pepper mixture. Cook on medium-high heat, stirring occasionally, for 20-25 minutes until the sauce reduces by about half, darkens in color, and the oil floats to the top. This step is critical for deep flavor.
5. Add curry powder, thyme, bay leaves, bouillon cube, salt, and broth. Stir well. Bring to a boil, then add the drained rice. Stir once to distribute evenly. The liquid should just cover the rice -- add a splash of water if needed.
6. Cover the pot tightly with foil and then the lid (to trap all steam). Reduce heat to the lowest setting and cook for 30 minutes without opening the lid.
7. After 30 minutes, remove the lid and foil. Fluff the rice gently with a fork, discarding bay leaves. The bottom layer should have a slightly toasted crust -- this is the prized "party jollof" bottom. Serve hot.

Chef's note: Nigerian jollof uses parboiled rice (not basmati) for the best texture. The key to great jollof is cooking the tomato base down long enough -- do not rush this step. For a smokier flavor, some cooks briefly place the uncovered pot over very high heat at the end to develop the bottom crust. Remove habanero seeds for a milder version or keep them for authentic heat.

Nutrition per serving