Jollof Rice

1. Prepare the Obe Ata

Blend the whole peeled tomatoes, red bell pepper, half a red onion, garlic cloves, fresh ginger, and habanero chile until smooth, adding water if needed. Simmer in a saucepan with 2 tablespoons of oil for 18 to 20 minutes, until reduced to about 2 cups.

2. Sauté Onions

In a Dutch oven, heat the remaining oil and sauté the sliced red onions for 6 to 8 minutes until soft and translucent. Set some aside for garnishing.

3. Add Spices and Tomato Paste

To the onions in the Dutch oven, add thinly sliced garlic cloves, tomato paste, ground turmeric, and smoked paprika. Sauté for about 4 minutes until fragrant.

4. Combine Rice with Sauce and Spices

Add the reduced obe ata sauce, parboiled long-grain rice, fresh thyme sprigs, and a bay leaf to the Dutch oven. Season with kosher salt and freshly ground black pepper, add the stock, and stir well.

5. Bake the Rice

Preheat the oven to 350 degrees. Cover the Dutch oven with a lid and bake the rice for 35 minutes. Let it rest covered for 15 minutes after baking.

6. Serve

Discard the thyme sprigs and bay leaf, fluff the rice with a fork, and top with reserved sautéed onions before serving.