Jollof Rice

Smoky tomato and pepper rice, West Africa's most argued-over dish.

Ingredients

• 3 cups Long-grain rice
• 5 Tomatoes
• 2 Red bell peppers
• 1 Scotch bonnet
• 2 Onions
• 3 tbsp Tomato paste
• 3 cups Chicken stock
• ½ cup Oil
• 1 tbsp Curry powder
• 1 tsp Thyme
• 2 Bay leaves
• 2 tsp Salt

Method

1. Blend the base — Blend the tomatoes, peppers, scotch bonnet and one onion until smooth.
2. Fry the paste — Heat the oil, cook the second sliced onion, then add tomato paste and fry for 3 minutes.
3. Reduce the sauce — Pour in the blended mixture and cook for 20 minutes until it darkens and the oil separates.
4. Season — Stir in curry powder, thyme, bay leaves and salt.
5. Add the rice — Add the washed rice and stock, stir once, then cover tightly.
6. Steam low — Cook on the lowest heat for 30 minutes without stirring — the base should catch slightly for the smoky flavour.
7. Jollof is ready — Fluff with a fork and serve with chicken or fried plantain.

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• suya
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• Moi Moi
• Pepper Soup