Gambian Benechin Vegetable Rice

Ingredients

• 1 1/2 cups long-grain rice
• 3 cups chopped cabbage
• 2 carrots, cut into chunks
• 1 can black-eyed peas, drained
• 3 tbsp neutral oil
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 3 tbsp tomato paste
• 3 ripe tomatoes, diced
• 1 tsp dried thyme
• 1 Scotch bonnet or other hot chili, left whole
• 3 cups vegetable stock
• 2 limes, cut into wedges
• 1 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Rinse the rice in several changes of cold water until it runs clear, then drain well.
2. Heat the oil in a wide heavy pot over medium heat and cook the onion with a pinch of salt for 8 minutes, until soft and deeply golden.
3. Add the garlic and thyme for 30 seconds, then the tomato paste, and fry it for 3 full minutes, stirring constantly, until it darkens from bright red to brick and smells sweet. This step is the difference between a bright, sour pot and a deep, savoury one.
4. Add the diced tomatoes and cook for 8 minutes until they collapse and the oil separates.
5. Pour in the stock, add the carrots, cabbage, and the whole chili, and simmer for 12 minutes, until the vegetables are just tender.
6. Lift the vegetables and the whole chili out with a slotted spoon and set them aside. Leaving the chili whole gives perfume without making the whole pot inedibly hot.
7. Stir the rice and black-eyed peas into the simmering broth, taste and correct the salt now, then cover and cook over the lowest heat for 20 minutes without lifting the lid.
8. Rest off the heat for 10 minutes, fluff with a fork, then pile the vegetables back on top and serve with the cilantro and lime wedges.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.