Nigerian Jollof Rice

Smoky one-pot party rice simmered in a blended tomato, red pepper and scotch bonnet sauce.

• 400 g long-grain parboiled rice, rinsed
• 4 ripe tomatoes, roughly chopped
• 2 red bell peppers, roughly chopped
• 1 scotch bonnet pepper (or to taste)
• 2 onions (1 for the blend, 1 sliced)
• 3 tbsp tomato paste
• 4 tbsp vegetable oil
• 1 tsp curry powder
• 1 tsp dried thyme
• 2 bay leaves
• 500 ml vegetable stock
• 1 tsp salt, plus more to taste

Method

1. Blend tomatoes, bell peppers, scotch bonnet and one onion until smooth.
2. Heat oil in a heavy pot, fry the sliced onion until soft, then fry the tomato paste 2 minutes.
3. Pour in the blended sauce and cook over medium heat, stirring, 10-12 minutes until reduced and deep red.
4. Stir in curry powder, thyme, bay leaves and salt, then add rice and stock. Stir once.
5. Cover tightly (a layer of foil under the lid helps) and cook on the lowest heat 25-30 minutes until the rice is tender, stirring gently once halfway.
6. Let it catch slightly on the bottom for the classic smoky note, then rest 5 minutes off the heat, fluff and serve.