Jollof Rice

West Africa's party rice, cooked in a deep red pepper and tomato base until every grain is smoky and bold.

Ingredients

• 300 g long-grain parboiled rice, rinsed
• 400 g tin chopped tomatoes
• 2 red peppers, roughly chopped
• 1 scotch bonnet, deseeded (use less for mild)
• 2 onions, one chopped and one quartered
• 3 tbsp vegetable oil
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp curry powder
• 2 bay leaves
• 350 ml vegetable or chicken stock

Method

1. Blend the tomatoes, peppers, scotch bonnet and the quartered onion until smooth. Simmer in a pan for 15 minutes to cook off excess water.
2. In a heavy pot, fry the chopped onion in the oil until soft. Stir in the tomato paste and cook for 5 minutes.
3. Add the blended sauce, thyme, curry powder, bay leaves and salt. Cook for 10 minutes until thick and deep red.
4. Stir in the rice and stock. Cover tightly with foil and a lid, and cook on low heat for 25 to 30 minutes.
5. Fluff with a fork. A little crisp, smoky rice at the bottom is a good sign.