Jollof Rice

Heat butter or vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add the chopped onion and sauté until softened and translucent, about 2-3 minutes.

Add the chopped red bell peppers and fresh chile pepper to the pot, stirring constantly. Cook for 3-4 minutes until the peppers begin to soften and release their aroma.

Add the chopped ripe tomatoes to the pot and stir well. Cook uncovered for 10-12 minutes, stirring occasionally, until the tomatoes break down and the mixture darkens and thickens slightly.

Blend or mash the tomato mixture in the pot until it reaches a smooth, sauce-like consistency. This creates the essential tomato base (red base) that gives jollof rice its characteristic color and flavor.

Add the sliced tomatoes and sliced onion to the pot, along with thyme, curry powder, and salt to taste. Stir and cook for 2-3 minutes.

Pour in the chicken stock and bring the mixture to a boil over high heat. Taste and adjust seasoning as needed.

Add the uncooked rice directly to the pot and stir thoroughly to coat all grains with the tomato-based broth. If using dried shrimp, crumble and add them now.

Return the pot to a boil, then reduce heat to medium-low. Cover the pot tightly with a lid, leaving only a small gap for steam to escape.

Cook undisturbed for 20-25 minutes until the rice is tender and has absorbed most of the liquid. Do not stir during this time, as this allows the rice to develop the slightly crispy, caramelized bottom layer (socarrat) that is prized in jollof rice.

Check that the rice is fully cooked and the liquid is absorbed. If the rice is still firm and liquid remains, cover and cook for another 3-5 minutes.

Remove from heat and let the pot rest covered for 5 minutes. Gently fluff the rice with a fork, breaking up any clumps.

Transfer the jollof rice to a serving platter or dish, scraping up the flavorful caramelized bits from the bottom of the pot. Serve hot.