Noir Jollof Recipe

Roast peppers (if needed)

If you haven't pre-roasted the red bell peppers, roast them over a gas flame or under a broiler until charred all over, then place in a bowl covered with plastic wrap for 10 minutes. Peel, seed and roughly chop.

In a blender or food processor, combine the roasted red bell peppers, smoked red bell pepper (or pimiento), fresh/plum tomatoes, chopped onion, garlic, ginger, scotch bonnet (remove seeds for less heat), blackstrap molasses and soy sauce. Purée until smooth. Taste and adjust heat or sweetness. Set aside.

Measure the tomato paste and dilute it by mixing with 2 tablespoons of warm stock or water so it stirs in easily later.

Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until shimmering but not smoking.

Add the sliced red onion and sauté 4–6 minutes until translucent and slightly caramelized, stirring occasionally to avoid burning.

Add the diluted tomato paste to the pot and cook, stirring constantly, for 4–6 minutes until the paste darkens in color (this deepening is key to the 'noir' character).

Pour the blended pepper-tomato purée into the pot. Bring to a gentle simmer and cook uncovered for 8–10 minutes to reduce and concentrate, stirring occasionally.

Stir in smoked paprika, dried thyme, curry powder, ground black pepper and bay leaf. Cook another 2 minutes to bloom the spices.

Add the soy sauce and mix. Taste the sauce and season with 1 tsp salt (reserve remaining salt for later). If the sauce tastes too acidic, add the remaining 1 tsp blackstrap molasses or a pinch of sugar to balance.

Rinse the parboiled rice under cold water until the water runs mostly clear to remove surface starch. Drain well.

Add the drained rice directly to the pot with the sauce and stir to coat each grain. Toast the rice in the sauce for 2 minutes, stirring gently so it doesn’t stick.

Pour in the chicken stock (3.75 cups) in one go and add the bay leaf if not already added. Stir once to distribute evenly. Bring the pot to a boil over medium-high heat.

When it reaches a rolling simmer, reduce heat to low, cover the pot tightly with a lid (or foil plus lid) and cook undisturbed for 18–22 minutes, or until the rice has absorbed most of the liquid and is just tender.

About 6 minutes before the end of cooking, quickly scatter the diced carrots and peas over the rice (do not stir vigorously) and replace the lid so they steam until tender.

Once the rice is cooked, remove the pot from heat. Keep covered and let rest 8–10 minutes to finish steaming.

Remove the bay leaf. Gently fluff the rice with a fork to separate grains, folding in the butter, sliced scallions/green onions, chopped parsley or cilantro and the lime juice. Taste and adjust salt if needed (use up to the remaining 0.5–1 tsp salt to preference).

Serve warm. Noir Jollof pairs well with grilled protein (chicken or fish), fried plantain, or a crisp green salad. Garnish with extra chopped herbs and a wedge of lime if desired.