Part 3/4:
Cooking the Jolof Fries
In another pot, heat up some of the chicken frying oil and sauté chopped onions for about 2 minutes until fragrant. Add tomato paste and fry for 7-10 minutes, stirring frequently, until the tanginess subsides and the paste becomes sweet.
Next, add the blended pepper mix and stir well to combine. If the mixture is too thick, add a bit of water and oil to achieve the desired consistency. Season with thyme, curry powder, white pepper, bay leaf or rosemary, and paprika.
Fry the jolof mixture for about 10 minutes, stirring occasionally to prevent burning. Once the oil starts to float to the top, it's ready.