Wolof Rice

Finely chop the onion, dice the fresh tomatoes, and slice the red pepper into thin strips or chunks. Set all prepared vegetables aside.

Heat a generous amount of peanut oil in a large, heavy-bottomed pot over medium-high heat. Add the chopped onion and sauté until softened and lightly golden.

Stir in the tomato paste and cook it with the onion, stirring frequently, until it darkens slightly and becomes fragrant. This step develops the deep, slightly smoky base flavor of the dish.

Add the diced fresh tomatoes and red pepper to the pot, stirring to combine with the tomato paste mixture. Cook until the tomatoes break down and the sauce thickens.

Pour in the measured water and season generously with salt, stirring everything together. Bring the mixture to a rolling boil over high heat.

Rinse the long-grain rice under cold water until the water runs clear, then add it to the boiling tomato broth. Stir once to evenly distribute the rice.

Reduce the heat to low, cover the pot tightly with a lid, and allow the rice to simmer undisturbed until it has fully absorbed the broth and is tender. Avoid lifting the lid during this time.

Remove the pot from heat and let the rice rest, still covered, for a few minutes. Fluff gently with a fork before serving.