Jollof rice

Ingredients

• 600 g parboiled long-grain riceFind in the shop →
• 4 tomatoes, 2 red peppers, 1 scotch bonnet pepperFind in the shop →
• 3 tbsp tomato pasteFind in the shop →
• 2 onionsFind in the shop →
• Curry powder, thyme, bay leaves, 2 stock cubesFind in the shop →
• 125 ml vegetable oilFind in the shop →

Method

1. Blend the tomatoes, peppers, chili and one onion into a smooth purée.
2. Fry the other onion, sliced, in the oil, add the tomato paste and fry for 5 minutes.
3. Pour in the purée and reduce for 15 minutes over medium heat until the sauce thickens.
4. Add the curry, thyme, bay leaves, stock cubes, salt and 500 ml of water or stock.
5. Add the rinsed rice, cover with foil and the lid, and cook 30 minutes over low heat without stirring.
6. Stir gently at the end; a light crust at the bottom gives the sought-after smoky taste.