Here's a recipe for Smokey Jollof Rice, a popular West African dish known for its rich and smoky flavor.
### Ingredients
- 2 cups long-grain parboiled rice
- 1/4 cup vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 thumb-sized piece of ginger, grated
- 1-2 Scotch bonnet peppers, finely chopped (optional, for heat)
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cups blended tomatoes (or 2 cans of tomato puree)
- 1 tablespoon tomato paste
- 1 teaspoon thyme
- 1 teaspoon curry powder
- 2 bay leaves
- 1 teaspoon smoked paprika (for the smokey flavor)
- 2 cups chicken or vegetable broth
- Salt, to taste
- Black pepper, to taste
- 2-3 cups mixed vegetables (peas, carrots, and green beans)
- Cooked protein of your choice (chicken, beef, shrimp, or fish), optional
- Aluminum foil (for covering the pot)
### Instructions
1. **Prepare the Rice**:
- Rinse the rice under cold water until the water runs clear. Set aside.
2. **Cook the Base Sauce**:
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onions and cook until they are soft and translucent.
- Add the garlic, ginger, and Scotch bonnet peppers. Cook for another 2-3 minutes.
- Add the chopped red and green bell peppers and cook until they start to soften.
- Stir in the blended tomatoes and tomato paste. Cook for about 10-15 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate from the tomato mixture.
3. **Season the Sauce**:
- Add the thyme, curry powder, bay leaves, and smoked paprika. Stir well to combine.
- Pour in the broth, then season with salt and black pepper to taste.
- Allow the mixture to come to a simmer.
4. **Add the Rice**:
- Add the rinsed rice to the pot and stir to ensure the rice is well coated with the sauce.
- Add the mixed vegetables and any cooked protein, if using.
5. **Cook the Jollof Rice**:
- Cover the pot with aluminum foil to trap the steam, then place the pot lid on top.
- Reduce the heat to low and let the rice cook for about 30-40 minutes. Check occasionally to ensure it doesn't burn, stirring lightly if needed. If the rice is too dry, add a small amount of water or broth.
6. **Final Touches**:
- Once the rice is cooked and has absorbed all the liquid, remove it from the heat. Let it sit, covered, for another 10 minutes to allow the flavors to meld.
7. **Serve**:
- Fluff the rice with a fork, then serve hot. Garnish with additional vegetables or fresh herbs if desired.
Enjoy your Smokey Jollof Rice with a side of fried plantains, salad, or any protein of your choice!
