Subj : NYT Most Requested - 05
To   : All
From : Dave Drum
Date : Mon Oct 07 2024 17:34:00

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
 
MMMMM

.... Headline: Older people have edge in longevity
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.