This classic Lowcountry dish takes many forms, and it started inWest Africa.
I was sitting at a local eatery with a group of friends who had each spent time in Senegal.
“It was a true culinary epiphany, one that’s defined my relationship with it ever since.
Credit: Victor Protasio, Food Styling: Rishon Hanners; Prop Styling: Audrey Davis
On the other side, South Carolina’s vast wealth was based on the grain.
As a result, traditional African dishes were transformed into red rice and other bedrock staples ofGullah Geechee cooking.
Both are prime examples of how history can often be found hidden in plain sight at the dinner table.
Ingredients
2large tomatoes (about 16 oz.
Directions
Peel and seed tomatoes, capturing juices in a bowl.
Coarsely chop to equal 2 cups, and add to bowl with additional juices.
Preheat oven to 350F.
Heat a 12-inch cast-iron skillet over medium.
Cook, turning occasionally, until crisp, about 10 minutes.
Remove; drain on paper towels, reserving 1 tablespoon drippings in pan.
Add onion, scallions, and bell pepper to pan.
Cook, stirring occasionally, until onion is translucent, 5 minutes.
Stir in broth and rice; bring to a simmer over medium.
Reduce heat to low.
Cook, stirring occasionally, until liquid has reduced slightly, 10 minutes.
Transfer to a greased (with cooking spray) 2-quart baking dish.
In Step 2, omit the bacon and substitute 1 tablespoon olive oil for the drippings.
Use vegetable broth instead of chicken broth in Step 3, and omit the ham.
Peel Like a Pro:Dont forget to peel the tomatoes.
Cut a small X on the bottom of each with a knife.
Blanch them in boiling water about 30 seconds; then transfer to an ice bath.
The skins will slip off easily.
If ripe, fresh tomatoes are unavailable, you’re able to just use canned peeled ones.
