Gambian Jollof Rice

Peel and devein the shrimp, reserving the shells. Rinse the shrimp and set aside; you will use the shells to create a flavorful broth.

Heat water in a pot and add the shrimp shells, then simmer for 10 minutes to infuse the broth with shrimp flavor. Strain the broth and combine it with the bouillon in a large bowl; set aside.

Mince the garlic cloves and finely chop the onions and green peppers; slice the mushrooms and chop the carrots into small, even pieces.

Heat oil in a heavy-bottomed pot over medium heat and sauté the chopped onions and green peppers until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the sliced mushrooms and chopped carrots to the pot, stirring frequently, and cook for 3 minutes until the vegetables begin to release their moisture.

Stir in the canned plum tomatoes with their paste, then add the cayenne pepper, turmeric, and thyme. Mix well to combine the spices evenly throughout the vegetable mixture.

Pour the shrimp-infused bouillon into the pot and bring to a boil, then reduce heat to low. Taste and adjust seasoning as needed.

Rinse the brown rice under cold water to remove excess starch, then add it to the simmering broth and stir well to distribute the rice evenly.

Cover the pot with a tight-fitting lid and simmer over low heat for 35 minutes, resisting the urge to stir. The rice will absorb the flavorful broth and develop a tender, slightly caramelized base.

Arrange the reserved shrimp on top of the partially cooked rice and scatter the frozen green peas over them. Cover again and continue cooking for 8-10 minutes until the shrimp is pink and cooked through and the rice is fully tender.

Remove from heat and let the pot rest, covered, for 5 minutes to allow the flavors to meld and any remaining liquid to be absorbed.

Fluff the rice gently with a fork, taste and adjust seasoning if necessary, then serve garnished with fresh cilantro or parsley if desired.