A celebratory, deeply savory, and smoky one-pot rice dish. The foundational alchemy relies on reducing a vibrant red pepper, tomato, and onion blend (the 'obe ata') into a concentrated paste, which is then absorbed by the rice. The coveted 'party Jollof' flavor comes from purposefully scorching the bottom layer of rice to infuse the entire pot with a rich, elemental smokiness.
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Prepare the pepper base (Obe Ata). Blend bell peppers, tomatoes, roughly chopped onions, and scotch bonnets until smooth. down for 15-20 mins until it becomes a thick paste.
Wash the parboiled rice repeatedly until the water runs clear. Drain well.
Heat oil in a large pot, sliced onion for 3-5 mins .
Add tomato paste and for 5-8 mins until it separates from oil.
Add pepper base, curry, thyme, bouillon, and bay leaves. for 10 mins .
Add washed rice, stir to coat. Pour in stock (level with rice).
Cover tightly with foil and lid. on lowest heat.
undisturbed for 30 mins .
Turn heat up to medium-high for 3-5 mins to intentionally scorch the bottom layer.
Stir in butter, let rest covered for 10 mins before serving.
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