6 servings
PREP TIME
5 minutes
COOKING TIME
45 minutes
TOTAL TIME
50 minutes
2 cups Tomato Sauce(recipe below)
1½ cups Adzuki Red Beans
2 cups uncooked jasmine rice
1 tablespoon olive oil
½ teaspoon kosher salt
Any culture that you want to be a part of has its own version of a one-pot rice dish—jambalaya, paella, and so on—and West Africa’s take on the dish belongs with the best of them. From Senegal to Mali, throughout Nigeria, Cameroon, and Ghana, jollof is a beloved favorite. Every cook gives the dish her or his own spin, but what remains consistent is the bright red color that comes from the tomato paste and palm oil. To that base, you can add chicken or fish. Plantains in jollof give it a sweet vegetarian spin. We had it on our menu since we opened in 2013, and it plays the same role as a reliable standard that a hamburger or spaghetti and meatballs would play somewhere else.
Combine all of the ingredients in a 4-quart saucepan. Add 3 cups water and bring to a simmer over medium heat. Cover the pot and cook for 35 to 45 minutes, until the rice is tender.
Let the rice sit, covered, for 10 minutes after it’s done cooking. Then fluff it with a fork.
Makes about 1 quart
¼ cup vegetable oil
1 Spanish onion, chopped
kosher salt
2 tablespoons chopped garlic
2 teaspoons chopped fresh ginger
4 bird’s-eye chiles, seeded and chopped
½ cup tomato paste
6 ripe plum tomatoes (about 1 pound), chopped
In a 4-quart saucepan, heat the oil over medium heat. Add the onion and sprinkle with salt. Cook until the onion is soft and translucent, 3 to 5 minutes. Add the garlic, ginger, and chiles and cook for 2 additional minutes. Make sure they do not brown.
After the vegetables are softened and begin to release their aroma, stir in the tomato paste and cook for 5 to 8 minutes. Make sure to incorporate the tomato paste with the vegetables to ensure even cooking of the paste.
Transfer to a blender and pulse to combine. Add the chopped tomatoes and puree until the mixture forms a smooth sauce. Add a little bit of water if the sauce is too thick or chunky. Season with salt to taste.