Jollof Rice

Method

1. 01

   Blend the salad tomato, red bell pepper, 100 g of white onion, garlic, fresh ginger, and habanero chili until you get a smooth red sauce.

2. 02

   Heat the vegetable oil in a wide pot over medium heat, around 160 °C, and sauté the remaining 50 g of white onion for 4 minutes until it looks shiny and just golden.

3. 03

   Add the tomato paste and cook for 3 minutes, stirring constantly, until it darkens to brick red and releases a sweet aroma.

4. 04

   Pour the blended sauce into the pot, add fine salt, and cook over medium heat for 15 minutes, stirring often, until it thickens, the oil surfaces, and the sauce measures approximately 300 to 350 ml.

5. 05

   Incorporate hot vegetable broth, curry powder, dried thyme, and bay leaf; boil for 3 minutes and taste to ensure the base is flavorful and slightly intense.

6. 06

   Add the rinsed and drained long-grain white rice, mix just once to distribute it, and allow it to return to a gentle boil for 2 minutes.

7. 07

   Reduce the heat to low, cover the pot with a snug lid, and cook for 22 minutes at 95-100 °C, without uncovering, until the liquid is almost fully absorbed.

8. 08

   Turn off the heat and let the jollof rice rest covered for 10 minutes so the steam finishes softening the grains.

9. 09

   Remove the bay leaf, fluff the rice with a fork, and serve when the grains are separate, red, and aromatic.