Jollof Rice

Ingredients12

• long-grain parboiled rice400 g
• ripe tomatoes500 g
• red bell pepper1
• Scotch bonnet pepper1
• onion1
• tomato paste3 tbsp
• vegetable oil80 ml
• chicken stock500 ml
• thyme1 tsp
• bay leaves2
• curry powder1 tsp
• salt1 tsp

Method

1. Blend the tomatoes, red bell pepper, Scotch bonnet, and half the onion until smooth.
2. Heat the oil in a heavy pot, fry the remaining chopped onion until soft, then stir in the tomato paste and cook until it darkens.
3. Pour in the blended pepper mixture and simmer, stirring often, until the sauce thickens and the raw taste cooks out.
4. Season with thyme, curry powder, bay leaves, and salt, then stir in the washed rice until every grain is coated.
5. Add the hot stock, bring to a boil, then cover tightly, lower the heat, and steam until the rice is tender and the liquid is absorbed.
6. Rest off the heat for 10 minutes, then fluff and serve.