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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Jollof Rice   
    Categories: Rice, Vegetables, Herbs, Chilies   
         Yield: 9 Servings   
       
   MMMMM--------------------------OBE ATA-------------------------------   
        14 oz Can whole peeled tomatoes   
              - w/their juices   
         1 md Red bell pepper; stemmed,   
              - seeded, rough chopped   
       1/2 md Red onion; peeled, rough   
              - chopped   
         4 cl Garlic; peeled   
         1    (1") piece fresh ginger;   
              - 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 (opt)   
         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 purée 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   
     purée going. (You should have about 3 cups of purée.)   
        
     Heat the 2 tablespoons oil in a medium saucepan over   
     medium-high. Add the purée 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 sauté 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 sautéed onions. Adjust   
     seasoning, if necessary, and discard the thyme sprigs   
     and bay leaf. Serve warm.   
        
     by Yewande Komolafe   
        
     Yield: 8 to 10 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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