SERVES 6 TO 8

INGREDIENTS

JOLLOF RICE

• 2 cups jasmine rice

• 3 tablespoons extra virgin olive oil

• 3 tablespoons chopped peanuts

• 3 slices turkey bacon, chopped

• 1 large red onion, diced

• 3 cloves garlic, minced

• 1 (1-inch) piece fresh ginger, peeled and finely chopped

• 1 Scotch bonnet (or habanero) chile, stemmed and minced

• 1 tablespoon tomato paste

• 1 teaspoon kosher salt

• 1 cup canned crushed tomatoes

• 1 cup shredded white cabbage

• 4 ounces smoked fish, such as mackerel or trout

• 1 carrot, diced

• 1 cup water

• 1 cup unsweetened coconut milk

• 1 bay leaf

• 2 sprigs fresh thyme

• 2 teaspoons curry powder

• ½ teaspoon cayenne pepper

• 1 teaspoon ground cumin

• Juice of 1 lime

• 2 scallions, chopped

• 2 small tomatoes, chopped

• 1 tablespoon chopped fresh mint

• 1 tablespoon chopped fresh parsley

SPINACH

• 3 tablespoons palm oil

• 1 red onion, chopped

• 2 cloves garlic, minced

• 1 (1-inch) piece fresh ginger, peeled and finely chopped

• 1 teaspoon kosher salt

• 1 boneless, skinless chicken thigh, chopped

• 1 red bell pepper, stemmed, seeded, and chopped

• 1 Scotch bonnet (or habanero) chile, stemmed and minced

• 1 teaspoon five-spice powder

• 1 cup canned crushed tomatoes

• 1 cup unsweetened coconut milk

• 1 teaspoon dried crayfish powder

• 4 ounces smoked fish, skin removed and coarsely chopped

• 2 cups packed spinach, chopped

• 2 cups packed mustard greens, chopped

DIRECTIONS

For the rice

Place the rice in a colander or fine mesh strainer and rinse under cool water for 5 minutes, or until the water is clear.
Heat the olive oil in a large saucepan set over medium-high heat. When the oil shimmers, add the peanuts, bacon, onion, garlic, ginger, scotch bonnet chile, tomato paste, and salt. Cook, stirring frequently, for 3 to 4 minutes, until the onion is translucent.
Add the rinsed rice, crushed tomatoes, cabbage, smoked fish, carrot, water, coconut milk, bay leaf, thyme sprig, curry powder, cayenne pepper, and cumin. Stir to combine and bring to a simmer. Cover and decrease the heat to maintain a low simmer. Cook for 10 minutes, or until the rice is just tender. Remove from the heat and allow to sit for 20 minutes.
Remove the bay leaf, thyme sprig, and fish and discard. Stir in the lime juice, scallions, chopped tomatoes, mint, and parsley.

For the spinach

Heat the palm oil in a large saucepan set over medium-high heat. When the oil shimmers, add the onion, garlic, ginger, and salt. Cook, stirring frequently, for 3 to 4 minutes, until the onion is translucent.
Add the chicken, bell pepper, chile, and five-spice and cook, stirring frequently, for about 5 minutes, or until the chicken is cooked through.
Add the crushed tomatoes, coconut milk, crayfish powder, chopped smoked fish, spinach, and mustard greens and stir to combine. Decrease the heat to low and simmer for about 10 minutes, or until the greens are tender.

To serve

Top the rice with spinach.