Tchari (Jollof Rice)
Tchari, better known as jollof rice, is a one-pot West African dish in which the rice cooks directly in a thick tomato and pepper sauce. The sauce is reduced until the oil separates, which gives the grains a deep red color and a concentrated flavor. Thyme, curry powder, nutmeg and a bay leaf add warmth, while Scotch bonnets bring the heat. It feeds a crowd easily and suits parties or ordinary dinners.
Instructions
Warm the oil in a large pot over medium heat. Add the chopped onion and cook until it turns translucent.
Stir in the garlic and ginger and cook for about 1 minute, until you can smell them.
Add the blended tomatoes, the bell peppers and the blended Scotch bonnets. Cook for 10 to 15 minutes, stirring now and then, until the sauce is thick and the oil begins to separate from it.
Stir in the thyme, curry powder, paprika, nutmeg and bay leaf so the spices are evenly spread through the sauce.
Rinse the rice in cold water until the water runs clear, then drain it well. Add it to the pot and stir gently until every grain is coated with sauce.
Pour in enough broth or water to stand about 1 inch above the rice, and season with salt and pepper. Bring to a boil, then lower the heat and cover the pot tightly.
Simmer for 20 to 25 minutes without lifting the lid often, until the rice is tender. If the liquid disappears before the rice is cooked, add a little more water or broth.
Stir in the frozen vegetables, and the butter if you want it, until the butter melts. Take the pot off the heat and leave it covered for a few minutes.
Fluff the rice with a fork and serve hot, with fresh herbs on top if you like.
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