Smoky Firewood Jollof Rice

Ingredients

• 4 cups Long-grain parboiled rice
• 3 large Red bell peppers (Tatashe)
• 3 pieces Scotch bonnet peppers (Atarodo)
• 5 medium Plum tomatoes
• 2 large Red onions
• 170 grams Tomato paste
• 0.5 cup Vegetable oil
• 3 cups Beef or Chicken stock
• 1.5 teaspoons Liquid smoke
• 4 pieces Dried bay leaves
• 1 tablespoon each Curry powder and Dried thyme
• 2 tablespoons Unsalted butter

Instructions

1. 1

   Blend the red peppers, scotch bonnets, tomatoes, and one onion into a smooth puree; boil in a pot until the excess water evaporates and a thick paste remains.

2. 2

   Heat vegetable oil in a heavy-bottomed cast iron pot (Dutch oven) and sauté the second sliced onion with bay leaves until translucent and fragrant.

3. 3

   Add the tomato paste to the oil and fry for 5-8 minutes on medium heat, stirring constantly to remove the metallic tang and acidity.

4. 4

   Incorporate the reduced pepper puree, curry powder, and thyme; fry the mixture until the oil separates from the sauce and rises to the top.

5. 5

   Wash the parboiled rice thoroughly with warm water and salt until the water runs clear, then add it to the fried base, stirring to coat every grain.

6. 6

   Pour in the stock and liquid smoke, adjusting the liquid level so it is barely an inch above the rice; season with salt and white pepper to taste.

7. 7

   Seal the pot tightly with aluminum foil before placing the lid on top to trap all steam, then cook on very low heat for 30-40 minutes without opening.

8. 8

   Once the rice is tender, stir in the butter, turn the heat up for 2 minutes to slightly burn the bottom for extra aroma, then fluff with a fork and rest for 10 minutes.