Jollof rice

Make Jollof rice at home

Ingredients

• 2 cups long-grain parboiled rice
• 4 large tomatoes
• 2 red bell peppers
• 1 scotch bonnet or habanero (to taste)
• 2 onions
• 1/3 cup vegetable oil
• 2 tbsp tomato paste
• 2 cups chicken stock
• 1 tsp thyme
• 1 tsp curry powder
• 2 bay leaves
• salt to taste

How it's made

1. Rinse the rice until the water runs mostly clear and drain well.
2. Blend the tomatoes, bell peppers, one onion and the hot pepper until smooth.
3. Heat the oil, fry the sliced second onion until soft, then stir in the tomato paste for 2 minutes.
4. Add the blended mixture and cook on medium heat for 20-25 minutes until thick and the oil rises to the top.
5. Season with thyme, curry powder, bay leaves and salt, then pour in the stock and bring to a boil.
6. Stir in the rice, cover tightly with foil under the lid, and cook on the lowest heat for about 30 minutes.
7. Fluff, then let a little crust form on the bottom for the classic smoky taste. Serve with fried plantain.