The secret to this Hoo’s basketball success? A Darden School student’s Nigerian cooking

Sunmi’s Smoky Nigerian Jollof Rice

Serves 4-6

Ingredients

Pepper Base

• 3 large red bell peppers
• 3 Roma tomatoes
• 1 large onion
• 1 Scotch bonnet pepper (adjust to spicy level)

Rice

• 4 cups basmati rice (or other long-grain rice)

Seasonings

• 2 teaspoons chicken bouillon seasoning
• Salt
• 1 teaspoon garlic powder (or 1 clove fresh garlic, minced)
• 1 teaspoon ginger powder (or 1 tsp fresh ginger, minced)
• 2 teaspoons curry powder
• 1 tablespoon dried thyme
• 1 teaspoon smoked paprika
• 4 bay leaves

Stock

• 5–6 cups homemade meat stock (chicken, goat, or beef)

To prepare the stock:
Boil meat in water with salt, bouillon seasoning, garlic, ginger and thyme until flavorful. Reserve the liquid for cooking the rice.

Other

• 4 tablespoons tomato paste
• 4 tablespoons unsalted butter (optional)
• Half cup vegetable or olive or canola oil
• 1 bulb of onions, chopped

Directions

1. Roast the Pepper Mixture
   Preheat the oven to 400°F.
   
   Place the red bell peppers, Roma tomatoes, onion and Scotch bonnet pepper on a baking tray. Roast for 20-25 minutes until softened. Allow to cool slightly, then blend into a smooth mixture. Set aside.
2. Prepare the Rice
   Place the rice in a bowl and cover with hot water for 3 minutes. Drain and rinse with cold water until the water runs mostly clear. Set aside.
3. Start the Flavor Base
   Heat cooking oil and two tablespoons butter in a pot over medium heat.
   
   Add half of chopped onions and sauté for about 1 minute until fragrant.
4. Cook the Tomato Paste
   Add the tomato paste and cook while stirring constantly for 5–6 minutes or until color changes from bright red to deeper red.
   
   Do not allow it to burn, as burnt tomato paste can taste bitter.
5. Add Seasonings
   Stir in: Garlic, Ginger, Curry powder, Thyme, Smoked paprika. Cook for about 1 minute.
6. Add the Pepper Blend
   Pour the blended roasted pepper mixture into the pot.
   
   Season with: salt, bouillon seasoning, bay leaves
   
   Allow the mixture to cook for 10-15 minutes until the oil separates to deepen flavor
7. Add Rice and Stock
   Add the washed rice and stir to coat it with the sauce.
   
   Pour in the meat stock (or water) until the liquid just slightly covers the rice.
   
   Taste the liquid and adjust seasoning. It should taste slightly stronger than you want the finished rice to taste, since the rice will absorb the flavor.
   
   Add additional curry, thyme, garlic, or ginger if desired.
8. Cook the Rice
   Cover the pot with foil first, then the lid to trap steam.
   
   Cook on medium heat for about 20 minutes, stirring occasionally and tasting the rice (not just the liquid) to check seasoning.
   
   If necessary, add small amounts of stock or water while cooking.
9. Finish the Rice
   When the rice is almost done (depending on how hard or soft you prefer your rice), add chopped onions and the remaining butter. (optional)
   
   Cover again and allow it to finish cooking.
10. Create the Smoky Bottom
    Increase the heat slightly and allow the rice to cook until you smell a light smoky aroma from the bottom of the pot.
    
    Tip: Turn on your stove fan
    
    Turn off the heat and do not open the pot immediately. Let the rice rest for 5-7 minutes so the smoky flavor settles into the rice.
11. Serve
    Fluff the rice gently and serve hot.