Jollof Rice

Ingredients

• 500g long-grain parboiled rice
• 4 tomatoes, roughly chopped
• 2 red peppers, deseeded
• 1 scotch bonnet, deseeded
• 2 onions, one blended and one sliced
• 4 tablespoons tomato paste
• 2 teaspoons curry powder
• 1 teaspoon dried thyme
• 2 bay leaves
• 600ml chicken or vegetable stock
• 120ml neutral oil
• Salt

Before you cook

• Blend the tomatoes, red peppers, scotch bonnet and one onion until smooth.
• Rinse the rice until the water runs clear, then drain it well.

Steps

1. Boil the blended pepper mixture in a wide pot for 15 minutes until it thickens and loses its raw smell.
2. In a separate heavy pot, fry the sliced onion in the oil until soft.
3. Add the tomato paste and fry for 5 minutes until it darkens.
4. Pour in the reduced pepper mixture, curry powder, thyme and bay, and cook for another 10 minutes.
5. Stir in the drained rice until every grain is coated in the red base.
6. Add the stock, season, and bring to a boil.
7. Cover with foil then the lid, drop to the lowest heat, and steam for 25 minutes without lifting the lid.
8. Turn the heat up for the last 2 minutes to catch the base, which is where the smoky flavour comes from.
9. Rest off the heat for 10 minutes, then fold from the bottom up with a fork.