Dōgon By Kwame Onwuachi Recipe

Prepare rice

Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Drain well and set aside.

Brown aromatics & chicken

Heat 2 tablespoons vegetable oil and the butter in a large heavy-bottomed pot or Dutch oven over medium-high heat. When hot, add the diced chicken thighs in a single layer, seasoning lightly with 1/4 tsp salt and a few grinds of black pepper. Sear 3–4 minutes until lightly browned, then remove to a plate and set aside.

Cook onions & aromatics

Add the remaining 1 tablespoon vegetable oil to the pot. Add the chopped yellow onion and cook over medium heat, stirring, until softened and beginning to brown, about 6–8 minutes. Stir in the minced garlic, ginger, and chopped scotch bonnet and cook 1 minute until fragrant.

Tomato paste & spices

Add the tomato paste and cook, stirring, 2 minutes to remove rawness. Stir in smoked paprika, curry powder, crushed bouillon cube, dried thyme, remaining 3/4 tsp salt, and 1/2 tsp black pepper. Cook 1 minute to bloom the spices.

Combine rice & stock

Return the seared chicken and any accumulated juices to the pot. Add the rinsed rice, flaked smoked fish (if using), and pour in 3 1/2 cups chicken stock. Stir gently to combine and bring to a simmer over medium-high heat.

Simmer & finish

Once simmering, reduce heat to low, cover tightly, and cook without stirring for 15 minutes. After 15 minutes, uncover and scatter the frozen peas and carrots evenly over the top; recover and cook another 5–7 minutes until rice is tender and liquid absorbed. Remove from heat and let rest, covered, 10 minutes to steam.

Fluff & finish

After resting, remove the lid, gently fluff the rice with a fork, mixing in the peas and carrots and breaking up any clumps. Fold in sliced green onions. Taste and adjust seasoning with additional salt or pepper if needed.

While the rice rests, make the spicy herb oil. In a small bowl whisk together the extra-virgin olive oil, minced half scotch bonnet, chopped parsley, chopped cilantro, lemon juice, toasted sesame seeds and 1/4 tsp salt. Let sit 5 minutes for flavors to meld.

To serve, spoon the rice onto a platter or individual plates. Drizzle the spicy herb oil over the rice — start with 1 tablespoon and add more to taste — and garnish with any additional chopped herbs or a wedge of lemon.