Jollof Rice Bites with Smoky Tomato Glaze

Heat 3 tbsp sunflower oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced yellow onion and cook 4-5 minutes until softened and translucent.

Add the minced garlic and diced bell pepper. Cook another 2-3 minutes, stirring often, until fragrant.

Stir in the smoked paprika, paprika, cayenne, salt, and black pepper. Toast the spices in the oil for 1 minute until deeply aromatic.

Add the chopped tomatoes and 1 cup tomato sauce. Stir well and cook 8-10 minutes over medium heat, breaking down the tomatoes, until the sauce darkens slightly and thickens.

Pour in the chicken broth. Bring to a boil, then add the rinsed white rice. Stir once, reduce heat to low, cover tightly, and simmer 18-20 minutes until all liquid is absorbed and rice is cooked through.

Remove from heat. Fluff the rice with a fork, then spread it on a parchment-lined baking sheet to cool completely, about 20 minutes. This helps the rice firm up for shaping.

In a shallow bowl, beat the egg with a fork. Place the all-purpose flour in another bowl and the breadcrumbs in a third.

Scoop about 3 tbsp of cooled jollof rice into your hands and press firmly into a tight ball or slightly flattened disk, about 1.5 inches across. Repeat until you have 16 bites.

Working in batches of 4-5, roll each bite in flour, dip in beaten egg, then coat thoroughly in breadcrumbs. Set aside on a plate.

Pour 2 cups sunflower oil into a deep frying pan or heavy-bottomed pot. Heat to 175°C (350°F) — a thermometer reads steady or a bread cube sizzles immediately and turns golden in 30 seconds.

Fry the breaded bites in oil, 3-4 minutes per side, until deep golden brown and crispy all over. Maintain oil temperature between 165-175°C throughout. Transfer to a wire rack or paper towel-lined plate. Repeat with remaining bites.

Combine ¾ cup tomato sauce, honey, 1 tsp smoked paprika, ½ tsp cayenne, minced garlic, and ¼ tsp salt in a small saucepan. Whisk together and bring to a simmer over medium heat.

Reduce heat to low and simmer the glaze 6-8 minutes, stirring occasionally, until it thickens to a glossy, syrupy consistency and coats the back of a spoon.

Remove from heat. Add the hot fried jollof bites directly to the pan and toss gently until each bite is coated evenly in the smoky tomato glaze.

Transfer to a serving plate and serve immediately while hot and crispy.