MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jollof Rice
 Categories: Rice, Vegetables, Herbs, Chilies
      Yield: 8 servings
 
MMMMM--------------------------OBE ATA-------------------------------
     14 oz Can whole peeled tomatoes
           - with their juices
      1 md Red bell pepper; stemmed,
           - seeded, rough chopped
    1/2 md Red onion; peeled, rough
           - chopped
      4 cl Garlic; peeled
      1    Fresh ginger piece (1");
           - peeled, fine chopped
      1    Red habanero chile; stemmed
      2 tb Neutral oil

MMMMM------------------------JOLLOF RICE-----------------------------
    1/2 c  Neutral oil
      2 md Red onions; peeled, halved,
           - thin sliced
      4 cl Garlic; thin sliced
      1 tb Tomato paste
      1 ts Ground turmeric
    1/4 ts Smoked paprika (optional)
      3 c  Parboiled long-grain,
           - basmati, or jasmine rice
      5    Fresh thyme sprigs
      1    Fresh bay leaf
           Salt & fresh ground pepper
      2 c  Beef, chicken or vegetable
           - stock
 
  Prepare The Obe Ata:

  Working in batches if needed, combine all the obe ata ingredients
  except the canola oil in a blender and puree on high until smooth.
  The liquid from the can of tomatoes should suffice, but you can add
  up to 1/4 cup of water if necessary to get the puree going. (You
  should have about 3 cups of puree.)
  
  Heat the 2 tb oil in a medium saucepan over medium-high. Add the
  puree and bring to a simmer. Reduce heat to medium, cover and
  simmer until the sauce is slightly reduced by about a third of its
  original volume, 18 to 20 minutes. (It should make about 2 cups.
  Obe ata can be cooled and refrigerated for up to 2 weeks, or frozen
  for up to 1 month.)
  
  Prepare The Rice:

  Set the oven @350°F/175°C.
  
  Heat the 1/2 cup oil in a large Dutch oven over medium until
  shimmering, about 1 minute. Add the onions and cook, stirring
  frequently, until softened, 6 to 8 minutes. Remove half the onions
  to a plate and set aside. Add the garlic and saute until fragrant
  and translucent, about 2 minutes. Add the tomato paste, turmeric
  and smoked paprika, if using, and toast, stirring occasionally,
  until turmeric is fragrant and tomato paste has deepened to a dark
  red color, about 2 minutes.
  
  Stir in the obe ata sauce and bring to a simmer over medium heat.
  The habanero oils love to disperse in the air, so you may want to
  turn on your stovetop fan or open a window while simmering the obe
  ata. Stir in the rice, thyme and bay leaf, and season with salt and
  pepper. Stir in the stock and cover with a lid. Transfer the pot to
  the oven and cook until rice is just tender, 35 minutes.
  
  Remove the pot from the oven and let sit, covered (no peeking) for
  15 minutes. Uncover, fluff the rice with a fork and stir in the
  reserved sauteed onions. Adjust seasoning, if necessary, and
  discard the thyme sprigs and bay leaf. Serve warm.
  
  Recipe by Yewande Komolafe
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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