Jollof Rice
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.
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Credit: Anna Stockwell
4 cloves garlic, plus 1 clove minced
2 medium red onions, plus 1/2 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" piece 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
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.
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.
SERVES 4–6
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