Liberian Dry Rice with Smoked Fish

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Liberian dry rice is a fragrant one-pot dish where long-grain parboiled rice cooks down with smoked fish, ripe tomatoes, and scotch bonnet until each grain absorbs the savory broth. The result is a deeply seasoned, lightly oily pilaf-style rice studded with flakes of smoky mackerel. It is a staple comfort food in Monrovia homes, typically served with fried plantains or a crisp cucumber salad.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 16 gFat
• 4 gSaturated Fat
• 62 gCarbs
• 4 gFiber
• 5 gSugar
• 28 gProtein
• 780 mgSodium
• 620 mgPotassium
• 120 mgCalcium
• 3.5 mgIron
• 38 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the fish and aromatics

• 12 oz smoked mackerel or smoked herring fillets, skin and bones removed
• 2 tbsp palm oil (or vegetable oil)
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 scotch bonnet pepper, pierced with a knife
• 1 red bell pepper, diced

For the rice and tomato base

• 2 cups long-grain parboiled white rice, rinsed until water runs clear
• 2 medium ripe tomatoes, finely chopped (about 1 cup)
• 1 tbsp tomato paste
• 2 1/4 cups warm water or low-sodium fish stock

For the seasoning

• 1 tsp dried thyme
• 1 tsp curry powder
• 1 bay leaf
• 1 bouillon cube, crumbled
• 3/4 tsp kosher salt, plus more to taste

Directions

1. Flake the smoked fish into bite-sized pieces, picking through carefully for any small bones; set aside.
2. Heat the palm oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook for 4 to 5 minutes until softened and translucent, then stir in the garlic, bell pepper, and the pierced scotch bonnet and cook for 2 minutes until fragrant.
3. Add the chopped tomatoes and tomato paste and cook for 4 to 5 minutes, stirring often, until the mixture thickens and the tomatoes break down into a rich sauce.
4. Stir in the thyme, curry powder, bay leaf, bouillon cube, and salt. Add the rinsed rice and toss to coat every grain in the tomato base for about 1 minute.
5. Pour in the warm water or stock, give one gentle stir, then bring to a boil. Reduce the heat to the lowest setting, cover tightly with a lid, and cook undisturbed for 18 to 20 minutes until the liquid is fully absorbed and the rice is tender.
6. Remove from the heat, scatter the flaked smoked fish over the top, replace the lid, and let the rice steam-rest for 5 minutes so the fish warms through and infuses the rice.
7. Remove the scotch bonnet and bay leaf. Gently fluff the rice with a fork, lifting from the bottom, and taste for salt.
8. Serve hot with fried sweet plantains, simple coleslaw, or a cucumber and tomato salad on the side.

Cook’s Notes

• Do not skip rinsing the rice until the water runs clear; this removes surface starch and keeps the grains separate rather than gummy.
• Smoked mackerel is the most traditional choice, but smoked herring or smoked catfish also work; taste the fish first because salt levels vary widely between brands.
• Keep the heat truly on the lowest setting once the lid goes on; lifting the lid releases the steam needed to cook the rice evenly and prevents the bottom from scorching.
• For an extra layer of flavor, briefly toast the flaked smoked fish in a dry pan for 2 minutes before scattering it over the resting rice.
• Palm oil gives the rice its authentic golden hue and earthy flavor, but you can substitute vegetable oil if palm oil is unavailable.

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