Our goal is to make one new (hopefully amazing) recipe that is outside our wheelhouse once a week. The NYTimes asked Yewande Komolafe to provide 10 recipes that best represent her Nigerian culture. Jollof Rice was on the list, and M was fascinated by the sheer number of habaneros in the recipe. So, of course, we had to make it.

Jollof Rice
By Yewande Komolafe
YIELD: 8 to 10 servings
Time: 1 1/2 hours

INGREDIENTS FOR THE OBE ATA:

• 1 (14-ounce) can whole peeled tomatoes with their juices
• 1 medium red bell pepper, stemmed, seeded and roughly chopped
• 1⁄2 medium red onion, peeled and roughly chopped
• 4 garlic cloves, peeled
• 1 (1-inch) piece fresh ginger, peeled and finely chopped
• 1 red habanero chile, stemmed
• 2 tablespoons canola or other neutral oil

INGREDIENTS FOR THE JOLLOF RICE:

• 1⁄2 cup canola or other neutral oil
• 2 medium red onions, peeled, halved and thinly sliced
• 4 garlic cloves, thinly sliced
• 1 tablespoon tomato paste
• 1 teaspoon ground turmeric
• 1⁄4 teaspoon smoked paprika (optional)
• 3 cups parboiled long-grain rice (such as Carolina Gold or Uncle Ben’s Original), basmati or jasmine rice (about 1 1⁄4 pounds)
• 5 fresh thyme sprigs
• 1 fresh bay leaf
• Kosher salt and freshly ground black pepper
• 2 cups beef, chicken or vegetable stock

PREPARATION

Step 1

Prepare the obe ata: Working in batches if needed, combine all the obe ata ingredients except the canola oil in a blender and purée on high until smooth. The liquid from the can of tomatoes should suffice, but you can add up to 1/4 cup of water if necessary to get the purée going. (You should have about 3 cups of purée.)

Step 2

Heat the 2 tablespoons canola oil in a medium saucepan over medium-high. Add the purée and bring to a simmer. Reduce heat to medium, cover and simmer until the sauce is slightly reduced by about a third of its original volume, 18 to 20 minutes. (It should make about 2 cups. Obe ata can be cooled and refrigerated for up to 2 weeks, or frozen for up to 1 month.)

Step 3

Prepare the rice: Heat the oven to 350 degrees. Heat the 1/2 cup canola oil in a large Dutch oven over medium until shimmering, about 1 minute. Add the onions and cook, stirring frequently, until softened, 6 to 8 minutes. Remove half the onions to a plate and set aside. Add the garlic and sauté until fragrant and translucent, about 2 minutes. Add the tomato paste, turmeric and smoked paprika, if using, and toast, stirring occasionally, until turmeric is fragrant and tomato paste has deepened to a dark red color, about 2 minutes.

Step 4

Stir in the obe ata sauce and bring to a simmer over medium heat. The habanero oils love to disperse in the air, so you may want to turn on your stovetop fan or open a window while simmering the obe ata. Stir in the rice, thyme and bay leaf, and season with salt and pepper. Stir in the stock and cover with a lid. Transfer the pot to the oven and cook until rice is just tender, 35 minutes.

Step 5

Remove the pot from the oven and let sit, covered (no peeking) for 15 minutes. Uncover, fluff the rice with a fork and stir in the reserved sautéed onions. Adjust seasoning, if necessary, and discard the thyme sprigs and bay leaf. Serve warm.

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Instant Pot Pinto Beans

Instant Pot Pinto Beans

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 1 hr
Servings: 12 servings
Calories: 136kcal

Ingredients

• 1 pound dry pinto beans
• ½ small white onion chopped
• 4 cloves garlic minced
• 1 jalapeño seeds and ribs removed and chopped
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ¼ teaspoon black pepper
• 4 cups water filtered if possible
• ½ teaspoon salt or more to taste

Instructions

• Rinse and pick over beans to make sure there are no small pebbles or other debris.
• Optional: Soak beans in a large bowl of water (use filtered water, if possible) for at least 8 hours and up to 12 hours, at room temperature. Transfer soaked beans to a colander and rinse them well.
• Put pinto beans (soaked and drained or unsoaked) in the Instant Pot. Add the water and remaining ingredients, except for the salt, and stir to combine.
• Close the Instant Pot lid and turn the steam release valve to the sealing position. Set the cook time using the Pressure Cook or Manual button at high pressure:
  Unsoaked beans: 30 minutes.
  Soaked beans: 15 minutes.
• The Instant Pot will take about 10 to 15 minutes to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the pressure to release naturally for at least 15 minutes by leaving the Instant Pot alone.
• Then turn the steam release valve to the venting position to make sure all of the pressure has been released. Once the pin has dropped down, carefully open the Instant Pot lid. Stir and season the beans to taste with salt.
• Cooled beans can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.