Jollof Rice with Grilled Fish

Ingredients(for 1 generous plate per person)

• 1 cup Long-grain parboiled rice (common in West Africa)
• 3 medium Fresh tomatoes (blended)
• 1 large Red bell pepper (blended)
• 1 medium Onion (half blended, half sliced)
• 2 tablespoons Tomato paste
• 1 small Carrot (diced)
• 1/4 cup Green peas - optional
• 1.5 cups Vegetable broth (preferably low sodium)
• 1 leaf Bay leaf - optional
• 1 teaspoon African all-purpose seasoning (or curry powder)
• to taste Salt
• 1/2 teaspoon Black pepper
• 2 small fillets Tilapia or local white fish fillets (scaled and cleaned)
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (fresh, grated)
• 2 tablespoons Vegetable oil (for rice and grilling)
• 1 small Chili pepper (optional, adjust for heat) - optional

Instructions

1. 1

   Blend tomatoes, red bell pepper, half the onion, and chili pepper (if using) into a smooth puree.

   3 minutes

   For a deeper flavor, roast the vegetables before blending.

2. 2

   Rinse the rice in cold water until the water runs clear, then drain thoroughly.

   2 minutes

   Rinsing removes excess starch and prevents clumping.

3. 3

   Heat 1 tablespoon of oil in a large pot. Add the sliced onion and cook until translucent. Stir in the tomato paste and fry for 2 minutes.

   5 minutes

   Frying tomato paste enhances its sweetness and depth.

4. 4

   Add the blended tomato mixture. Cook over medium heat, stirring occasionally, until the sauce reduces and the oil separates (about 5 minutes).

   5 minutes

   This step develops the signature smoky Jollof flavor.