Jollof Rice

Ingredients

• 500 g long-grain rice
• 3 large red bell pepper
• 4 medium plum tomatoes
• 2 large onion
• 1 whole scotch bonnet
• 3 tbsp tomato paste
• 600 ml chicken stock
• 2 tsp curry powder
• 1 tsp thyme
• 2 whole bay leaf
• 80 ml vegetable oil

Steps

1. Blend red bell pepper, plum tomatoes, scotch bonnet, and one onion into a smooth purée.
2. In a heavy pot, heat vegetable oil and fry sliced onion until deep golden.
3. Stir in tomato paste and cook 5 minutes until it darkens and separates from the oil.
4. Pour in the pepper purée and simmer uncovered 20 minutes, stirring often, until thick and glossy.
5. Season with curry powder, thyme, bay leaves, and salt; add stock and bring to a boil.
6. Stir in rinsed long-grain rice; cover and lower heat to the barest simmer.
7. Cook 25 minutes without lifting the lid, then let rest off the heat 10 minutes.
8. Fluff gently with a fork, scraping up any crusted rice from the bottom (the party bit).

Tips

• Do not stir the rice while it simmers — the crusted bottom is the prize.
• Cover with a piece of foil under the lid to seal in steam if your lid is loose.