Nigerian Jollof Rice

Ingredients

• 600g long-grain parboiled rice
• 6 ripe plum tomatoes (about 500g)
• 2 red bell peppers, deseeded
• 2 scotch bonnet chillies, stems removed
• 2 onions
• 150ml groundnut or sunflower oil
• 3 tbsp tomato puree
• 2 tsp curry powder
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp ground ginger
• 2 chicken or vegetable stock cubes
• 500ml chicken stock
• 1 tsp salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Before you cook

• Rinse the parboiled rice in cold water until the water runs clear, then drain it well in a sieve.
• Roughly chop the tomatoes, bell peppers and scotch bonnets and put them in a blender with one of the onions.
• Blend to a smooth puree, adding no water.
• Slice the second onion thinly.
• Have a piece of foil ready that will cover your pot.

Steps

1. Pour the blended pepper mixture into a saucepan and boil it uncovered over medium-high heat for 15 to 20 minutes, until it has reduced by about a third and lost its raw smell. This step is what stops the finished rice tasting sour.
2. Heat the oil in a large heavy pot over medium heat and fry the sliced onion for 5 minutes until soft.
3. Add the tomato puree and fry it for 4 minutes, stirring, until it turns dark red and the oil around it starts to separate.
4. Pour in the reduced pepper base and stand back, as it will spit.
5. Add the curry powder, thyme, ginger, bay leaves, crumbled stock cubes, salt and black pepper.
6. Fry the base over medium heat for 12 to 15 minutes, stirring every couple of minutes, until it thickens into a deep red paste and a layer of clear oil rises to the surface.
7. Pour in the stock and bring the sauce to a rolling boil.
8. Taste the sauce now and season it hard. It should taste slightly too strong, because the rice will absorb it.
9. Tip in the drained rice and stir once so every grain is coated. The liquid should sit just level with the rice, so spoon a little out if it is swimming.
10. Turn the heat to the lowest setting, lay the foil directly over the pot and press the lid down on top to seal it.
11. Cook undisturbed for 30 minutes.
12. Lift the lid and check a few grains from the top. If they are still hard, sprinkle over 4 tbsp hot water, reseal and give it 10 minutes more.
13. Turn off the heat and leave the pot sealed for 10 minutes to steam.
14. Stir the rice from the bottom up with a wooden spoon, bringing the darker toasted grains from the base through the pot, and serve with fried plantain and grilled chicken.