• NYT Most Requested - 05

    From Dave Drum@1:3634/12 to All on Mon Oct 7 17:34:00 2024
    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

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