Jollof Rice

Method

1. 01

   Blend the salad tomato, the red pepper, 100 g of white onion, the garlic, fresh ginger, and habanero chili until you have 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 slightly 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 the fine salt and cook over medium heat for 15 minutes, stirring often, until it thickens, the oil shows on the surface, and the sauce measures approximately 300 to 350 ml.

5. 05

   Incorporate the 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 let it return to a gentle boil for 2 minutes.

7. 07

   Lower the heat to a minimum, cover the pot with a tight 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 separated, red, and aromatic.