Rice to the Occasion
Tomato Pepper Jollof Rice with Roasted Tomato Salsa
50 minutes
Serves 4
DinnerAfricanGluten-freeNut-freeShellfish-freeSoy-freeLow SodiumLow Carb
Herb's take
Jollof rice is the life of the West African dinner party, but here we double down on tomato intensity with a smoky roasted tomato salsa. You'll learn how to coax big flavor from simple ingredients, and why fire-roasting is West Africa’s original umami hack.
Equipment needed
- Blender or food processor
- Dutch oven
- Baking sheet
Ingredients
Yield
4
Instructions
- 01Preheat the broiler and line a baking sheet with foil.
- 02Halve 3 tomatoes and 1 red bell pepper, and place them cut side down on the prepared sheet along with 1 chopped onion and 2 cloves garlic. Broil for 10-12 minutes until the skins are blistered and blackened in spots.
- 03Peel the charred skins off the tomatoes and pepper; transfer roasted veggies to a blender. Blend until mostly smooth. Set aside for the salsa.
- 04For the jollof base, combine the remaining 4 tomatoes, 1 red bell pepper, 1 chopped onion, 3 cloves garlic, and the scotch bonnet in a blender. Blitz until smooth.
- 05Heat the vegetable oil in a Dutch oven over medium heat. Add blended jollof base and cook, stirring, for 8-10 minutes until reduced and oil floats on top.
- 06Stir in tomato paste, dried thyme, bay leaf, smoked paprika, 1 1/2 teaspoons salt, and 3/4 teaspoon black pepper. Cook for 2 minutes until fragrant.
- 07Add rice and stir to coat in the sauce. Pour in broth and bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and cook for 20 minutes. Do not lift the lid during cooking.
- 08After 20 minutes, turn off the heat and let the rice steam, covered, for 10 minutes.
- 09Meanwhile, return the reserved roasted tomato and pepper salsa to the blender. Add remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, sugar, and half the chopped cilantro. Pulse to make a coarse salsa.
- 10Fluff the jollof rice with a fork. Remove bay leaf. Taste and adjust seasoning if needed.
- 11Serve rice mounded on a platter, spoon roasted tomato salsa on top, scatter with remaining cilantro, and pass lime wedges at the table.
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