Jollof Rice

Ingredients

• 500 g long-grain parboiled rice
• 3 pieces red bell peppers
• 5 pieces plum tomatoes
• 1 pieces scotch bonnet chilli
• 2 pieces onions
• 3 tbsp tomato paste
• 600 ml chicken stock
• 120 ml sunflower oil
• 2 pieces bay leaves
• 1 tsp dried thyme
• 1 tsp curry powder

Steps

1. 1
   Blend the peppers, tomatoes, scotch bonnet and one onion to a smooth purée.
2. 2
   Slice the second onion and fry it in the oil until soft, then add the tomato paste and cook 4 minutes until it darkens.
3. 3
   Pour in the blended purée and fry it hard, stirring, for 20-25 minutes until the raw smell goes, the colour deepens to brick red and oil separates at the edges. This reduction is the whole dish.
4. 4
   Add the stock, bay, thyme and curry powder and bring to the boil. Season firmly.
5. 5
   Rinse the rice until the water runs clear, then stir it in.
6. 6
   Cover tightly — foil under the lid if needed — drop to the lowest heat and cook 25-30 minutes without lifting the lid or stirring.
7. 7
   For the smoky party-jollof base, leave it on the heat an extra 3-4 minutes at the end until you smell it catching.
8. 8
   Rest 10 minutes off the heat, then fluff with a fork from the top down.