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Red Pepper Base
3 medium Roma tomatoes (about 12 ounces total)
1 large red bell pepper (about 8 ounces)
1/2 large red onion (6 to 7 ounces)
1 (1-inch) piece ginger
1/2 to 1 habanero pepper
5 cloves garlic
Jollof Rice
1/2 large red onion (6 to 7 ounces)
4 cups uncooked jasmine or basmati rice
1/2 cup vegetable oil
3 tablespoons tomato paste
Core and coarsely chop 3 medium Roma tomatoes. Trim and coarsely chop 1 red bell pepper. Add both to a blender and blend until smooth, about 1 minute.
Add to the blender as you complete: Coarsely chop 1/2 large red onion, peel 1-inch piece ginger and coarsely chop (about 1 tablespoon), trim the stem from 1/2 to 1 habanero pepper, add 5 garlic cloves and blend on high speed until smooth, about 1 minute.
Pour the mixture into a medium saucepan and bring to a boil over medium heat. Continue to cook, stirring occasionally, for 15 minutes.
Thinly slice 1/2 large red onion. Rinse 4 cups of long-grain white rice under cool running water. Set aside to drain.
Heat 1/2 cup vegetable oil in a large pot over medium heat until shimmering. Add the onions and cook until translucent. Add 3 tablespoons tomato paste, 1 tablespoon kosher salt, 2 teaspoons curry powder, 4 fresh thyme sprigs or 1 teaspoon dried thyme, 1 teaspoon ground white pepper, and 2 bay leaves. Stir and cook until the paste has darkened in color.
Pour in the red pepper base from your blender plus 3 cups stock. Stir to combine and bring to a simmer. Continue to cook over medium heat, stirring occasionally, for 15 minutes.
Add the rice and stir until combined. Reduce the heat to low and cover the pot with aluminum foil and then the lid. Cook undisturbed for 30 minutes. The foil is key to creating steam.
Remove the lid and foil and gently fluff the rice. Remove and discard the bay leaves and thyme sprigs. Taste and season the rice with more kosher salt as needed.
Enjoy!
