Recipe courtesy of Chef JJ Johnson of Cleo TV as featured on his new show, “Just Eats with Chef JJ.”
Yield: 6 servings | Total Time: 50 minutes
INGREDIENTS
Tomato Sauce
¼ cup vegetable oil
1 Spanish onion, chopped
kosher salt (to taste)
2 tablespoons chopped garlic
4 bird’s- eye chiles, seeded and chopped
½ cup tomato paste
6 ripe plum tomatoes (about 1 pound), chopped
Jollof Rice
2 cups tomato sauce
1 ½ cups Adzuki Red Beans
2 cups jasmine rice, uncooked
1 tablespoon olive oil
½ teaspoon kosher salt
PREPARATION
Tomato Sauce
- In a 4-quart saucepan, heat the oil over medium heat. Add the onion and sprinkle with salt. Cook until the onion is soft and translucent, 3 to 5 minutes.
- Add the garlic, ginger, and chiles and cook for 2 additional minutes. Make sure they do not brown.
- After the vegetables are softened and begin to release their aroma, stir in the tomato paste and cook for 5 to 8 minutes. Make sure to incorporate the tomato paste with the vegetables to ensure even cooking of the paste.
- Transfer to a blender and pulse to combine.
- Add the chopped tomatoes and puree until the mixture forms a smooth sauce. Add a little bit of water if the sauce is too thick or chunky. Season with salt to taste.
Jollof Rice
- Combine the tomato sauce, beans, jasmine rice, olive oil, and salt in a 4- quart saucepan.
- Add 3 cups water and bring to a simmer over medium heat. Cover the pot and cook for 35 to 45 minutes, until the rice is tender.
- Let the rice sit, covered, for 10 minutes after it’s done cooking. Then fluff it with a fork.
JJ’s Tip: Fluff the tomato sauce into the rice instead of cooking the rice in the sauce. Nigerians cook the base into the raw rice so it appears as a stew.
For more recipe, check out Johnson’s book, “Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights and Every Day.”
