Subj : NYT Most Requested - 05
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From : Dave Drum
Date : Mon Oct 07 2024 05:32 pm

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

 Uncle Dirty Dave's Archives

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