Jollof Rice

Name: Jollof Rice
Total time: PT0D0H0M
Ingredients: 4 plum tomatoes, cored; 4 cloves garlic, plus 1 clove minced; 2 medium red onions, plus ½ red onion sliced into rings; 1 red bell pepper, stemmed and cored; 1 red habanero chile, stemmed and seeded; 1 ⁄ 4 cup canola oil; 1 1 ⁄ 2 tbsp. madras curry powder; 1 (1") pieces fresh ginger, peeled and minced; 1 ⁄ 2 cup tomato paste; 2 cups long-grain rice, rinsed; 2 1 ⁄ 4 cups chicken broth or water; 1 tbsp. minced fresh thyme leaves; Kosher salt and freshly ground black pepper, to taste

By Yewande Komolafe

Published on March 23, 2010

SAVEUR kitchen assistant Yewande Komolafe, a native of Lagos, Nigeria, gave us her family's recipe for this celebratory rice dish. Serve it with fried plantains, stewed greens, and meat or fish.

Ingredients

4 plum tomatoes, cored
4 cloves garlic, plus 1 clove minced
2 medium red onions, plus ½ red onion sliced into rings
1 red bell pepper, stemmed and cored
1 red habanero chile, stemmed and seeded
¹⁄₄ cup canola oil
1 ¹⁄₂ tbsp. madras curry powder
1 (1") pieces fresh ginger, peeled and minced
¹⁄₂ cup tomato paste
2 cups long-grain rice, rinsed
2 ¹⁄₄ cups chicken broth or water
1 tbsp. minced fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Roughly chop the tomatoes, 4 cloves garlic, 2 onions, bell pepper, and habanero and transfer to the bowl of a food processor with 1 cup water; puree and set tomato mixture aside.

Step 2

Heat oil in a 4-qt. saucepan over medium-high heat. Add the remaining onions and garlic, along with the ginger, curry powder, and thyme and cook, stirring occasionally, until the onions begin to brown, about 5 minutes. Add the tomato paste, stir vigorously, and stir in the reserved tomato mixture. Cook, stirring occasionally, until the flavors meld, about 5 minutes. Add rice and stir to coat the grains. Add broth and season with salt and pepper. Bring to a boil, reduce heat to low, and cook, covered, until rice is tender, about 20 minutes. Remove pot from heat and let sit, covered, for 10 minutes. Uncover, fluff rice with a fork, and serve hot.

Roughly chop the tomatoes, 4 cloves garlic, 2 onions, bell pepper, and habanero and transfer to the bowl of a food processor with 1 cup water; puree and set tomato mixture aside.
Heat oil in a 4-qt. saucepan over medium-high heat. Add the remaining onions and garlic, along with the ginger, curry powder, and thyme and cook, stirring occasionally, until the onions begin to brown, about 5 minutes. Add the tomato paste, stir vigorously, and stir in the reserved tomato mixture. Cook, stirring occasionally, until the flavors meld, about 5 minutes. Add rice and stir to coat the grains. Add broth and season with salt and pepper. Bring to a boil, reduce heat to low, and cook, covered, until rice is tender, about 20 minutes. Remove pot from heat and let sit, covered, for 10 minutes. Uncover, fluff rice with a fork, and serve hot.