Directions

1. Put the oil into a large, heavy-bottom skillet set over medium heat. Add the onions, garlic, chile, and ginger and sautée until the onions are caramelized, but not too browned.

2. Add the tomato paste to the skillet and cook until it darkens and sweetens, about 5 minutes. Deglaze the pan as needed with some stock or water to avoid burning and sticking. (Adding a little liquid to the hot pan, or deglazing, helps capture the extra flavors in the bits stick to the bottom of the pan as the tomato paste cooks.)

3. Add the Jollof Festival and salt, stir and cook for 30 seconds. Add the tomatoes or tomato puree to the skillet, stir, and let simmer for about 15 minutes — the flavor gets better the longer it stews. Taste the sauce and adjust seasoning as needed, then add the basil and let simmer for a few minutes longer.

4. Remove the basil, add the rice, and stir to coat the rice with the sauce. Add the stock or water, enough to cover the rice by ½-inch. Bring the liquids just to a simmer, then reduce the heat to low and cover the skillet.

5. Check on the rice periodically, stirring to make sure it’s cooking evenly. The rice is usually cooked after about 20 minutes but timing will depend on the rice and heat. For best results, allow the rice to steam until it sticks to the bottom of the pan. (Traditionally, Jollof rice cooks like paella with a crispy crust developing on the bottom that both insulates the rice as it cooks and intensifies flavors.)