Jollof Rice

Method

1. Blend the tomatoes, bell pepper, chili and half the onion until smooth. Wash the rice 3 to 4 times until the water runs clear, then drain. Thinly slice the rest of the onion.

   Add in this stepRipe tomatoes 2Red bell pepper 1Scotch bonnet chili (or habanero) ½Onion ½

2. Heat the oil in a 20 cm heavy-based pot and fry the sliced onion and tomato paste over medium heat for 3 min until the paste turns deep red.

   Add in this stepCooking oil 2½ tbspOnion ½Tomato paste 1½ tbsp

   medium heat

3. Add the blended sauce, curry powder, thyme, bay leaves and stock cube and cook down over medium-high heat for 12 min, stirring. It is ready when round drops of oil float on top and the sauce has reduced by about a third.

   Add in this stepCurry powder ¾ tspDried thyme ½ tspBay leaves 1Chicken stock cube 1

   medium-high heat

4. Add the rice and stock and cook over high heat for 4 min. Then put a layer of foil under the lid, close the lid and cook over low heat for 28 min. Do not open the lid during this time.

   Add in this stepLong-grain rice (parboiled recommended) 160 gChicken stock 380 ml

   high heat→low heat

5. Turn off the heat and leave it to stand, covered, for 5 min. Taste and season with salt, then fluff gently with a fork. It is a success when the grains are separate and not mushy.

   Add in this stepSalt to taste