Jollof Rice

Ingredients

• 500 g long grain riceSubstitute: basmati
• 6 large tomatoesSubstitute: canned
• 3 large red bell peppers
• 2 whole scotch bonnetSubstitute: habanero
• 3 large onions
• 3 tbsp tomato paste
• 500 ml chicken stockSubstitute: vegetable stock
• 4 tbsp vegetable oil

Instructions

1. 1

   Blend tomatoes, red peppers, scotch bonnets, and 1 onion until smooth. Set aside.

2. 2

   Slice remaining onions and fry in oil until golden.

3. 3

   Add tomato paste and fry 3 minutes until darkened.

4. 4

   Pour in blended pepper mix and cook on medium heat for 30 minutes, stirring often, until oil floats on top.

5. 5

   Wash rice thoroughly and add to the sauce with chicken stock. Season with thyme, curry powder, bay leaves, and salt.

6. 6

   Cover tightly with foil then the lid. Cook on low heat for 30 minutes without opening.

7. 7

   Check rice — it should be fluffy with a slight smoky bottom (the prized party jollof crust).