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.
- 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
- 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.