Jollof Rice

First, rinse 2 cups (360g) long-grain parboiled rice under cold running water until the water runs clear, then set aside in a mesh sieve to drain fully. Roughly chop all 4 plum tomatoes, the whole seeded red bell pepper, 1 ½ of the red onions (150g), all 4 peeled garlic cloves, and the seeded scotch bonnet pepper, then add these plus the grated fresh ginger to a high-speed blender. Blend on high speed for 45 seconds until completely smooth with no lumps remaining; do not add extra water to the blend.

Heat 3 tablespoons (45ml) neutral vegetable oil in a heavy-bottomed 5-quart lidded pot over medium heat (350°F / 175°C). Finely dice the remaining half red onion (50g), add it to the hot oil, and sauté for 2 minutes until soft and translucent. Stir in 3 tablespoons (45g) tomato paste, 1 teaspoon (2g) curry powder, 1 teaspoon (1g) dried thyme, 1 teaspoon (2g) smoked paprika, and 2 dried bay leaves. Cook, stirring constantly with a wooden spoon, for 3 minutes until the tomato paste darkens to a deep brick red and releases a rich, fragrant aroma.

Pour the smooth blended tomato-pepper mixture into the pot with the sautéed spices, stirring to fully combine. Bring to a gentle simmer, then reduce heat to medium-low (275°F / 135°C), set the lid partially ajar, and cook for 12 minutes, stirring every 3 minutes to prevent burning on the pot bottom. Cook until the puree thickens significantly, the sharp raw tomato flavor mellows, and small pools of separated oil rise to the surface.

Stir 3 cups (720ml) low-sodium beef or vegetable stock and 1 teaspoon (5g) salt into the cooked tomato base, then turn heat up to medium (325°F / 160°C) to bring the liquid to a rolling boil. Once boiling, add the fully drained parboiled rice, stir once very gently to evenly distribute the rice in the liquid (avoid over-stirring, as this breaks rice grains and leads to mushy final texture), then dot the top of the mixture with 1 tablespoon (14g) unsalted butter.

Place a sheet of parchment paper or aluminum foil over the pot opening before replacing the lid to create an airtight seal that traps steam. Reduce heat to the lowest stovetop setting (200°F / 95°C) and let the rice steam completely undisturbed for 25 minutes. Do not lift the lid at any point during this steaming period, as escaping steam will cause uneven cooking and prevent the formation of the signature subtle smoky, slightly crispy rice layer at the pot bottom.

After 25 minutes of steaming, turn off the heat, and let the rice rest, still fully sealed, for 5 minutes. Remove the lid and foil seal, fish out and discard the two bay leaves, then use a fork to gently fluff the rice from the bottom up, mixing the darker, smoky crispy rice bits from the pot base evenly through the fluffy bright red grains. Taste and add a pinch more salt if needed before serving.