Rice Against the Machine
West African Spicy Tomato and Pepper Jollof Rice
50 minutes
Serves 4
DinnerAfricanGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Jollof rice is the bold, red-hued centerpiece of West African tables, and a masterclass in transforming humble ingredients into a flavor party. You’ll learn the science of building a spice base and why steaming the rice with the sauce is the secret to max flavor (and minimal cleanup).
Ingredients
Yield
4
Instructions
- 01Blend the chopped tomatoes, red bell pepper, Scotch bonnet pepper, and half the chopped onion together in a blender until completely smooth. Set aside.
- 02Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Add the remaining chopped onion and cook, stirring, for 5 minutes until translucent.
- 03Add the minced garlic and cook for 1 minute, until fragrant.
- 04Stir in the tomato paste and cook for 2 minutes, letting it darken slightly.
- 05Pour in the blended tomato-pepper mixture. Bring to a gentle boil and simmer for 10 minutes, stirring occasionally, until it thickens and the oil begins to separate.
- 06Add dried thyme, ground ginger, smoked paprika, bay leaf, kosher salt, black pepper, and sugar. Stir to fully combine and simmer 2 minutes.
- 07Pour in chicken broth and water; bring the sauce to a boil.
- 08Stir in the rice, making sure it’s evenly distributed. Reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 25 minutes.
- 09After 25 minutes, remove the lid and gently fluff the rice with a fork. If any liquid remains, cover and let it rest off heat for 5 more minutes.
- 10Remove and discard the bay leaf. Serve hot, garnished with extra onions if desired.
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