Michael Twitty’s Jollof Rice – Garden & Gun

Make the kitchen pepper if using: Combine the black pepper, nutmeg, allspice, cinnamon, ginger, mace, white pepper, and red pepper flakes in a small bowl. Store in an airtight container in a cool, dry place for up to six months. Make the jollof: Heat the oil in a medium saucepan with a tight-fitting lid over medium-high heat. Add the onion and garlic and sauté for 4–5 minutes, until soft. Add the tomato paste, turn the heat down to medium-low, and cook for about 3 minutes, stirring constantly. Stir in the rice, chili pepper, black pepper or kitchen pepper, and seasoned salt. Cook for 2–3 minutes, stirring constantly to prevent the rice from sticking to the bottom of the pan. Add the stock, cover, turn the heat down to low, and simmer for about 20 minutes, until the liquid is nearly but not completely absorbed. Remove the lid, place a piece of aluminum foil over the pan, return the lid to the pan over the foil, and steam for another 20 minutes.