Jellof Rice
submitted by: Uchechi Iwuchukwu (from Tunde Wey, adapted by New York Times)
serves
things you need:
instructions:
2 | medium tomatoes, roughly chopped (about 5 ounces each) 1/2 | medium Scotch bonnet pepper (or use a habanero pepper), stem removed 1/2 | medium onion, roughly chopped 3 | small red bell peppers, roughly chopped (about 5 ounces each) 1/2 cup | vegetable oil 1 1/2 tsp | salt 1 tsp | curry powder 1 1/2 tsp | hot ground chili 2 | pepper, such as African dried chili or cayenne 1 1/2 tsp | garlic powder 1 1/2 tbsp + 1 heaping tsp | onion powder 2 | bay leaves 1/2 tsp | ground ginger 1 tbsp | dried thyme 2 1/2 cups | medium-grain rice
In a blender, combine tomatoes, scotch bonnet pepper and onions, purée. Pour out half the pu- rée into a bowl; set aside. Add the bell peppers to the purée remaining in the blender and pulse until smooth. Add to the mixture that was set aside and stir to combine. Heat vegetable oil in a large pot over medium heat. Add blended vegetables along with the salt, curry powder, ground chili pepper, garlic powder, onion powder, bay leaves, ginger, and thyme. Bring mixture to a boil. Stir in the rice until well mixed, add a cup of water, then reduce the heat to low. Cover pot and let cook until rice is al dente, about 45 minutes. Check after 20 minutes; if rice is sauce-logged, remove the lid to cook off the excess sauce. If rice seems dry, stir in 1 to 2 cups water. Allow the rice at the bottom of the pot to char a bit to infuse it with a smoky flavor.
Tip: Serve hot with a side of fried plantains, salad/ coleslaw, grilled chicken/fish, or stewed beef.
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