Dōgon By Kwame Onwuachi Recipe

Prepare and Char Plantains

Peel plantains and slice on a diagonal into 1/2‑inch thick pieces. Heat a large cast‑iron or heavy skillet over medium‑high heat until smoking slightly. Add 2 tbs vegetable oil and swirl. Arrange plantain slices in a single layer (work in batches to avoid crowding). Sear 2–3 minutes per side until deeply golden and charred at the edges. Transfer to a plate and while still warm sprinkle with 1 tsp kosher salt.

Make Pepper Relish

Roast or char the red bell pepper and scotch bonnet directly over a gas flame or under a broiler until skin is blackened, about 8–10 minutes, turning. Transfer to a bowl, cover with plastic wrap to steam 10 minutes, then peel and remove seeds (reserve some seeds if you want extra heat). Finely dice the peeled pepper and mince the half onion. In a small bowl whisk together 1 egg, 2 tbs lime juice, 1 tbs apple cider vinegar, 1 tsp sugar, 1/4 tsp black pepper and a pinch of salt until emulsified. Stir in the diced pepper and minced onion. Taste and adjust acid/heat. Chill briefly.

When ready to serve, spoon a small amount of pepper relish over or beside each stack of charred plantain so the bright, spicy-sour relish contrasts with the sweet char.

Prepare Tomatoes & Sauce

Core and roughly chop the fresh tomatoes and the red bell pepper (used for the sauce). In a blender pulse the tomatoes, bell pepper and 1 tbs of water until smooth. Set aside.

Build the Base

Heat 2 tbs oil in a wide heavy saucepan over medium heat. Add grated ginger and minced garlic, sauté 30 seconds until fragrant. Stir in tomato paste and cook 2–3 minutes, stirring, until it darkens and loses raw flavor. Pour in the blended tomato mixture carefully (it may sputter). Add diced carrot, smoked paprika, dried thyme and bay leaf. Cook over medium heat 6–8 minutes, stirring occasionally, until sauce thickens and oil begins to separate at the edges.

Simmer the Rice

Rinse rice under cold water until water runs clear. Add rice to the pan and stir to coat each grain in the sauce for 1–2 minutes. Pour in 2 cups hot chicken or vegetable stock and add the whole scotch bonnet (if using for gentle background heat), 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer, reduce heat to low, cover tightly and cook 18–20 minutes until rice is tender and liquid absorbed.

To impart a subtle smoky finish (optional but recommended): when rice is nearly done, heat a small piece of foil with a teaspoon of oil in a small dry skillet until smoking, place a small piece of lightly charred wood or a pinch of smoking chips on the foil, immediately cover with a lid to trap smoke for 2–3 minutes, then remove and continue resting the rice covered 5 minutes. Fluff rice with a fork before plating; discard whole scotch bonnet and bay leaf.

Season the Fish

Pat fish fillets dry with paper towel. Rub both sides with 1 tbs olive oil, then season evenly with 3/4 tsp kosher salt, 1/2 tsp smoked paprika, 1/4 tsp garlic powder and 1/4 tsp freshly ground black pepper. Lightly score the skin side to help crisping.

Sear

Heat a nonstick or well‑seasoned cast‑iron skillet over medium‑high heat until very hot. Add a thin film of oil. Place fillets skin‑side down and press gently with a spatula for 20–30 seconds to keep skin flat. Cook 3–4 minutes skin‑side down until skin is crisp and the fish is cooked about two thirds of the way through. Flip carefully and cook 1–2 minutes more until just cooked through (internal temperature ~ 130–135°F / 54–57°C for moist fish). Remove to a warm plate and rest 2 minutes.

If you prefer, finish the fish in a 400°F oven for 3–4 minutes after crisping the skin to avoid overbrowning on the stovetop.

Make Herb Oil

In a blender combine 0.25 cup cilantro, 1 scallion (green part), 3 tbs neutral oil and a pinch of salt. Blitz until smooth and bright green. Taste and add a squeeze of lime if desired. Strain if you want an extra-silky oil.

Plate the Dish

Spoon 3/4 to 1 cup of the smoked jollof rice onto each plate (this recipe yields about 2 generous portions). Fan or stack 4–6 pieces of charred plantain beside the rice. Place a seared snapper fillet on top or slightly leaning against the rice. Spoon a tablespoon of pepper relish over the plantain and a little at the edge of the fish. Drizzle herb oil lightly around the plate and dot some on the fish. Garnish with microgreens and serve with a lime wedge on the side.

Serve immediately so the plantain retains some crisp edges and the fish is hot. Leftover rice keeps well refrigerated for 2–3 days.