📖 Instructions

1. **Prepare the Bissap:** In a saucepan, combine dried hibiscus flowers (2 cups) with water (8 cups). Bring to a boil, then reduce heat and simmer for 20 minutes. Remove from heat, let it cool, and strain the liquid. Sweeten with sugar (to taste) and refrigerate. Feel free to add some ginger or mint for extra flavor.
2. **Prepare the Tomato Base:** In a blender, combine the Roma tomatoes (6), bell peppers (red and yellow), onions (2, medium), Scotch bonnet pepper (1, adjust to your spice preference - careful, these are HOT!), and ginger (1-inch piece). Blend until smooth. This is the aromatic foundation of our Jollof. If you are not a spice lover then rather use mild peppers.
3. **Sauté the Aromatics:** In a large, heavy-bottomed pot or Dutch oven, heat vegetable oil (1/2 cup) over medium heat. Add the tomato paste (2 tablespoons) and fry for about 5 minutes, stirring constantly, until it darkens slightly. This step is crucial for developing the rich color and flavor of the Jollof. Be careful not to burn it!
4. **Cook the Tomato Base:** Pour in the blended tomato mixture. Add curry powder (2 tablespoons), dried thyme (1 tablespoon), bay leaves (2), smoked paprika (1 tablespoon), garlic powder (1 teaspoon), onion powder (1 teaspoon), and salt and pepper to taste. Bring to a boil, then reduce heat and simmer for about 30 minutes, stirring occasionally, until the sauce thickens and the flavors meld together. Trust me, the aroma will be intoxicating!
5. **Add the Rice:** Rinse the long-grain parboiled rice (3 cups) under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Add the rinsed rice to the pot with the tomato sauce. Stir well to coat the rice evenly with the sauce.
6. **Add Broth and Simmer:** Pour in the chicken broth (4 cups). The liquid should be just above the rice level. If needed, add a little more broth or water. Bring to a boil, then reduce heat to the lowest setting. Cover the pot tightly with a lid and simmer for about 45-50 minutes, or until the rice is cooked through and all the liquid has been absorbed. Avoid stirring during cooking to prevent the rice from becoming mushy. However, it may stick a bit on the bottom, so add a layer of onions to prevent that from happening. Be patient and trust the process!
7. **Check for Doneness:** After 45 minutes, check the rice. If it's still too wet, cook for another 5-10 minutes, uncovered, to allow the excess moisture to evaporate. The rice should be tender but firm, not mushy. If it is, you probably added too much water.
8. **Steam the Rice:** Once the rice is cooked, remove the pot from the heat. Fluff the rice gently with a fork. Cover the pot again and let it steam for about 10 minutes. This allows the flavors to fully develop and the rice to become perfectly fluffy.
9. **Serve and Enjoy:** Remove the bay leaves. Serve the Burkina Faso Jollof Rice hot, garnished with sliced tomatoes, onions, or fresh herbs. Accompany with the chilled Bissap drink for a truly authentic and refreshing experience. You can add some grilled chicken, fish or vegetables for a balanced meal. Also, don't forget to share it with family and friends!
10. **Important Tip:** For a smoky flavor, you can add a piece of charcoal wrapped in foil to the pot during the simmering process. Remove it before serving. However, only do this if you know what you are doing. The charcoal pieces need to be burned.