Ghanaian Jollof Rice

Ingredients

• 3 cups basmati rice
• 6 large tomatoes, roughly chopped
• 2 red bell peppers, roughly chopped
• 2 scotch bonnet peppers (or to taste)
• 1 large onion, roughly chopped, plus 1 onion sliced
• 1/4 cup vegetable oil
• 2 tbsp tomato paste
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1/4 tsp ground nutmeg
• 2 bay leaves
• 1 tsp dried thyme
• 1 tbsp curry powder
• 4 cups chicken stock
• Salt, to taste

Before you cook

• Rinse the basmati rice under cold water until it runs clear, then drain.
• Roughly chop the tomatoes, bell peppers, scotch bonnets, and one onion.
• Mince the garlic and grate the ginger.
• Thinly slice the remaining onion.

Steps

1. Blend the chopped tomatoes, bell peppers, scotch bonnets, and chopped onion into a smooth puree.
2. Heat the vegetable oil in a large heavy pot over medium heat.
3. Add the sliced onion and cook until soft, about 5 minutes.
4. Stir in the tomato paste and cook for 2 minutes, until it darkens slightly.
5. Pour in the blended tomato mixture.
6. Simmer the sauce uncovered over medium heat, stirring occasionally, for 25 minutes, until reduced and deep red.
7. Stir in the garlic, ginger, nutmeg, bay leaves, thyme, and curry powder.
8. Cook the seasoned sauce for 3 more minutes, until fragrant.
9. Pour in the chicken stock and bring to a boil.
10. Season the liquid with salt to taste.
11. Stir in the rinsed rice.
12. Reduce the heat to low and cover the pot tightly.
13. Cook without lifting the lid for 20 minutes.
14. Turn off the heat and let the rice steam, covered, for 10 more minutes.
15. Remove the bay leaves and fluff the rice gently with a fork before serving.