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Smoked Fish Jollof Rice with Garden Vegetables

Parboiled rice simmered in a deep tomato-pepper base with flaked smoked mackerel, carrots, and green beans for a lighter one-pot jollof.

Ingredients

  • 1.5 cups long-grain parboiled rice, rinsed and drained
  • 4 medium tomatoes, roughly chopped
  • 2 red bell peppers, roughly chopped
  • 1 scotch bonnet pepper adjust to taste
  • 1 medium onion, diced, divided
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 2 cups low-sodium chicken or vegetable broth
  • 200 g smoked mackerel fillet, flaked bones removed
  • 1 cup green beans, chopped
  • 1 cup carrots, diced
  • 2 bay leaves
  • 1 tsp curry powder
  • 1 tsp dried thyme
  • to taste salt

Instructions

  1. Blend the tomatoes, bell peppers, scotch bonnet, and half the onion into a smooth puree.
  2. Heat olive oil in a wide, heavy-bottomed pot over medium heat and sauté the remaining diced onion until soft, about 4 minutes.
  3. Stir in tomato paste and cook for 3 minutes to deepen its color.
  4. Pour in the pepper puree and simmer uncovered for 15-18 minutes, stirring occasionally, until it thickens and the raw tomato smell fades.
  5. Add the curry powder, thyme, bay leaves, and broth, then bring to a gentle boil.
  6. Stir in the rinsed rice, cover tightly, reduce heat to low, and cook for 25 minutes, checking once to stir and add a splash of water if it looks dry.
  7. Fold in the carrots and green beans during the last 8 minutes of cooking.
  8. Gently fold in the flaked smoked fish, cover for 5 minutes to warm through, then fluff with a fork and serve.